Outrageously Wonderful Marinated Venison Steaks |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either. I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight. Ingredients:
6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat) |
1/2 cup white vinegar |
1/2 cup ketchup |
1/4 cup vegetable oil |
1/4 cup worcestershire sauce |
4 cloves garlic, minced |
1 1/2 teaspoons ground mustard |
1/2 teaspoon salt (kosher is best) |
1/2 teaspoon pepper |
Directions:
1. Place venison in a large Ziploc bag.
2. In a bowl, combine all of the remaining ingredients.
3. Pour half over the venison; seal bag and turn to coat.
4. Refrigerate overnight.
5. Refrigerate remaining marinade.
6. Drain and discard marinade from the steaks.
7. Broil steaks 3-4 inches from the heat for 4 minutes.
8. Turn; baste with reserved marinade.
9. Broil 4 minutes longer.
10. Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
11. I prefer to grill venison to medium-rare at most so that it remains tender.
12. Serve steaks with more of the reserved marinade.
13. YUMMY!
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