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| Beer Marinated Deer/Elk/Moose Steak |
"This is my favorite marinade after an awesome searching season. The two days in the refrigerator without a doubt makes all the distinction when managing fussy folks who don't like the wild flavor of an amazing hunt."
Ingredients :
- 1 (12 fluid ounce) bottle amber beer (which includes Honey Brown Lager®)
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 sprint warm pepper sauce, or to taste
- 4 (three/4 pound) venison steaks
Instructions :
| Prep : 10M | Cook : 4M | Ready in : P2D |
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- Whisk collectively beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out extra air, and seal the bag. Marinate in the refrigerator for two days.
- Preheat an outside grill for excessive warmth, and gently oil the grate. Remove steaks from marinade and shake off extra. Discard last marinade.
- Cook steaks on the preheated grill until they may be beginning to firm and are warm and slightly purple in the middle, approximately 7 mins according to side. An on the spot-examine thermometer inserted into the middle ought to examine one hundred forty stages F (60 stages C). Allow steaks to rest for 5 minutes before serving.
Notes :
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