Last year my husband got a deer, and why not there are a ton of them wandering around the farm acting like it is their own personal buffet.
The extra meat is handy to have in the freezer, but cooking venison is not like cooking black Angus steak, trust me I have ruined a few venison steaks in the past. But I have found I have the best results, and kids whine about the different flavorless if I marinate my venison steaks.
Venison Steak Marinade has a wonderful flavor and the vinegar and lemon juice help tenderize the meat. Like any marinade the longer you can let the meat marinade the better. For me, 24 hours seems to be the Goldilocks of marinade time. We cut up the venison steaks into medium-sized chunks and skewered them with veggies for kabobs, my family devoured them.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 -2 teaspoon minced garlic
- 1/2 teaspoon ground pepper
- 1 1-1/2 lb package venison steak
- 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 all sides of the steaks evenly.