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 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.
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 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 6h20m Yield 6 servings Number Of Ingredients 12 Steps:
In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature. Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long. Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours. Remove the steaks from the marinade and place them on a double thickness of paper towels to dry. Light a fire in a charcoal grill or preheat a gas grill to medium. Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips. About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate. Transfer the steaks to a warmer platter and remove the twine. Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through. Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible. Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
Time 20m Yield 8 servings. Number Of Ingredients 10 Steps:
In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Time 8h55m Yield 4 Number Of Ingredients 13 Steps:
Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is. While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag. Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate. Remove steaks from the marinade and shake off excess. Discard the remaining marinade. Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C). Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
