Name: Emily's Marinated Venison Steaks
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Worcestershire sauce - ¼ cup; Soy sauce - 2 tablespoons; Lime, juiced - ½; Dried minced onion - 1 tablespoon; Red pepper flakes - 1 teaspoon; Dry mustard - 1 teaspoon; Kosher salt - ½ teaspoon; Thyme - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Dried, minced garlic - ¼ teaspoon; Hot pepper sauce (such as Tabasco®), or to taste - 3 dashes; Venison steaks - 2 (4 ounce)

Ingredients for - Emily's Marinated Venison Steaks

1. Worcestershire sauce ¼ cup

2. Soy sauce 2 tablespoons

3. Lime, juiced ½

4. Dried minced onion 1 tablespoon

5. Red pepper flakes 1 teaspoon

6. Dry mustard 1 teaspoon

7. Kosher salt ½ teaspoon

8. Thyme ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Dried, minced garlic ¼ teaspoon

11. Hot pepper sauce (such as Tabasco®), or to taste 3 dashes

12. Venison steaks 2 (4 ounce)

How to cook deliciously - Emily's Marinated Venison Steaks

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

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).