Beer Marinated Deer/Elk/Moose Steak

Name: Beer Marinated Deer/Elk/Moose Steak
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 12 fluid ounces (12 fluid ounce) bottle amber beer (such as Honey Brown Lager®); 2 Tbsps Dijon mustard; 1 Tbsp ground black pepper; 1 dash hot pepper sauce, or to taste; 1 Tbsp salt; 59 milliliters soy sauce; 1 kilograms venison steaks; 1 Tbsp Worcestershire sauce

Beer Marinated Deer/Elk/Moose Steak might be It will be a hit at your valentin day event. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Soy Sauce

Mustard

Pepper

Beer

Salt

Equipment you will use

Ziploc Bags

Whisk

Bowl

Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.

Ingredients you will need

Venison Steak

Marinade

Preheat an outdoor grill for high heat, and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Remove steaks from marinade and shake off excess. Discard remaining marinade.

Ingredients you will need

Marinade

Steak

Shake

Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Ingredients

Servings:

12fluid ounces

(12 fluid ounce) bottle amber beer (such as Honey Brown Lager®)2Tbsps

Dijon mustard 1Tbsp

ground black pepper 1dash

hot pepper sauce, or to taste 1Tbsp

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.