Venison Steak Marinade
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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 3 tablespoons canola oil
- 1/2 teaspoon ground pepper
- 1 -2 teaspoon minced garlic
- 1 package venison steak
- Carbohydrate 4.20692516487365 g
- Cholesterol 0 mg
- Fat 10.6270696877556 g
- Fiber 0.961320314552446 g
- Protein 1.58583672196592 g
- Saturated Fat 0.790026562533232 g
- Serving Size 1 1 serving(s) (80g)
- Sodium 45.4635000922242 mg
- Sugar 3.2456048503212 g
- Trans Fat 0.186420937618868 g
- Calories 113 calories
Mix all marinade ingredients together in a small measuring cup. Place venison steaks in a large zip lock bag. Pour marinade over steaks and seal bag. Place bag in a flat casserole dish so that the steaks are in a single layer. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side. Drain marinade and grill steaks to desired doneness. I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
