Emily’s Marinated Venison Steaks
This venison steak recipe is made with a deliciously bright, acidic savory marinade for venison steaks cooked on a hot grill until juicy and tender.
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).
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