Marinated Venison Steaks

Name: Marinated Venison Steaks
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 garlic cloves, minced; 2 teaspoons ground mustard; 118 milliliters ketchup; 1 teaspoons pepper; 1 teaspoons salt; 680 grams boneless venison steaks each); 59 milliliters vegetable oil; 118 milliliters white vinegar; 59 milliliters Worcestershire sauce

Need a gluten free and dairy free main course? Marinated Venison Steaks could be an excellent recipe to try. One portion of this dish contains about 35g of protein, 12g of fat, and a total of 289 calories. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of venison steaks, worcestershire sauce, ketchup, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 15 minutes. It is perfect for valentin day.

Instructions

Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.

Ingredients you will need

Venison

Equipment you will use

Ziploc Bags

Bowl

Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.

Ingredients you will need

Marinade

Venison

Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Equipment

Ziploc Bags

Bowl

Kitchen Thermometer

Ingredients

Servings:

garlic cloves, minced 2teaspoons

ground mustard 118milliliters

ketchup 1teaspoons

pepper 1teaspoons

salt 680grams

boneless venison steaks each)59milliliters

vegetable oil 118milliliters

white vinegar 59milliliters

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon, Chianti, Montepulciano

Venison Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. These light to medium bodied red wines won't overwhelm the lean meat and will make it taste less gamey. You could try Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.