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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi! Ingredients:
3 tablespoons canola oil |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
1 -2 teaspoon minced garlic |
1/2 teaspoon ground pepper |
1 (1 1/2 lb) package venison steak |
Directions:
1. Mix all marinade ingredients together in a small measuring cup.
2. Place venison steaks in a large zip lock bag.
3. Pour marinade over steaks and seal bag.
4. Place bag in a flat casserole dish so that the steaks are in a single layer.
5. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
6. Drain marinade and grill steaks to desired doneness.
7. I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
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