Emily's Marinated Venison Steaks

This venison steak recipe is made with a deliciously bright, acidic savory marinade for venison steaks cooked on a hot grill until juicy and tender.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 169 Calories

Ingredients

• 1 tablespoon dried minced onion
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon dry mustard
• 3 dashes hot pepper sauce (such as Tabasco®), or to taste
• 2 (4 ounce) venison steaks
• 0.25 teaspoon ground black pepper
• 0.5 lime, juiced
• 0.5 teaspoon kosher salt
• 0.25 cup Worcestershire sauce
• 0.25 teaspoon thyme
• 0.25 teaspoon dried, minced garlic

Recipe Instructions

Step 1

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

Step 2

Cook steaks on the preheated grill 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).

Step 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.