Here is a great recipe for all that venison you’ve got in the freezer! The perfect meal for the grille this weekend!
¼ cup worcestershire
3 tbsp red wine of choice
2 tbsp teriyaki sauce
½ lime, juiced
1 tbsp dried minced onion
1 tsp red pepper flakes
1 tsp dry mustard
½ tsp salt
¼ tsp thyme
¼ tsp ground black pepper
1 garlic clove finely chopped
2 to 3 dashes of Tabasco sauce
2 venison steaks (6oz. to 8oz. back strap steaks)
Whisk worcestershire sauce, wine, teriyaki sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and Tabasco sauce together in a bowl; pour into a re-sealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 to 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grates.
Remove venison from the marinade and shake off excess. Discard remaining marinade.
Sear steaks 1 to 2 minutes per side.
For medium rare to medium cooked steaks, cook the steaks until they are firm, hot in the center, and just turning from pink to grey. Should take 5 minutes per side after seared. Meat thermometer inserted into the center should read 150 degrees F.