Blazing Venison Or Beef Steaks Recipes

EMILY'S MARINATED VENISON STEAKS

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).

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

GRILLED VENISON STEAKS

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.

BLAZIN' VENISON STEAKS

Steps:

• Place steaks in a casserole dish and arrange the mushrooms on top of each. Set aside.
• In a skillet, over medium heat, add the oil and sautee the jalapenos until slightly tender (about 4 minutes). Then, add the worcestershire sauce, garlic and salt -- heat until it sizzles a bit (1-2 minutes). Remove from the heat and add the wine, mustard and cinnamon -- whisk until blended.
• Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.
• After marinating overnight, remove them from the dish and grill the steaks and portabellos over hot charcoal. Baste with the marinade, grilling the steaks for about 6 minutes to a side and allowing the portabellos slightly longer. Do not baste for the final 3 minutes and discard any extra marinade.
• Serve with some buttery garlic noodles as a side dish (I use variations of this recipe: Recipe #156105).
• NOTE: The orginal recipe called for HABENERO peppers instead of jalapenos -- that was just WAY too hot for me, but if you are so inclined, go for it!