Time 1h20m Yield 2 Number Of Ingredients 12 Steps:
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. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from the marinade and shake off excess. Discard remaining marinade. 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).
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
Place venison in a shallow dish. In a bowl, combine the remaining ingredients. Pour half over the venison; turn to coat. Cover and refrigerate overnight. Refrigerate remaining marinade., Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a thermometer reads 140° for medium or 145° for medium-well.
Time 30m Yield 6 servings Number Of Ingredients 11 Steps:
Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours. Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Time 1h20m Yield 2 Number Of Ingredients 12 Steps:
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. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade. 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).
Time 18m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Place venison in a large Ziploc bag. In a bowl, combine all of the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade. Drain and discard marinade from the steaks. Broil steaks 3-4 inches from the heat for 4 minutes. Turn; baste with reserved marinade. Broil 4 minutes longer. Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often. I prefer to grill venison to medium-rare at most so that it remains tender. Serve steaks with more of the reserved marinade. YUMMY!
Time 4h15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
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.
