Emily's 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.

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

Ingredients

• ½ teaspoon kosher salt
• 1 tablespoon dried minced onion
• ¼ teaspoon ground black pepper
• 2 tablespoons soy sauce
• ½ lime, juiced
• 1 teaspoon red pepper flakes
• ¼ cup Worcestershire sauce
• 1 teaspoon dry mustard
• ¼ teaspoon thyme
• ¼ teaspoon dried, minced garlic
• 3 dashes hot pepper sauce (such as Tabasco®), or to taste
• 2 (4 ounce) venison steaks

Recipe Instructions

Step 1

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

Step 2

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 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).