Emilys Marinated Venison Steaks

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don’t like the ‘gamey’ taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Step: 1

Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.

Step: 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 3

Remove venison from the marinade and shake off excess. Discard remaining marinade.

Step: 4

Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Per Serving: 169 calories; protein 23.3g; carbohydrates 11.5g; fat 3g; cholesterol 79.5mg; sodium 1865.5mg.

Prepare your food in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a likely for any home chef.