This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
399 Calories
Recipe Instructions
Step 1
Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
Step 2
Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
Step 3
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.
Ingredients
1 tablespoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 dash hot pepper sauce, or to taste
1 (12 fluid ounce) bottle amber beer (such as Honey Brown Lager®)
