Name: Grilled Venison Steaks
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2-inch-thick venison steaks - 1 pound; Garlic powder, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Olive oil, or more to taste - ½ cup; Balsamic Vinegar - ¼ cup; Onion, sliced - 1 small; Garlic, minced - 2 cloves; Worcestershire sauce - 1 tablespoon; Dijon mustard - 1 tablespoon; Fresh rosemary - 1 sprig; Fresh parsley, roughly chopped - 1 sprig; Fresh basil, roughly chopped - 4 leaves; Salt and ground black pepper to taste - 4 leaves

Ingredients for - Grilled Venison Steaks

1. 1/2-inch-thick venison steaks 1 pound

2. Garlic powder, or to taste 1 pinch

3. Salt and ground black pepper to taste 1 pinch

4. Olive oil, or more to taste ½ cup

5. Balsamic Vinegar ¼ cup

6. Onion, sliced 1 small

7. Garlic, minced 2 cloves

8. Worcestershire sauce 1 tablespoon

9. Dijon mustard 1 tablespoon

10. Fresh rosemary 1 sprig

11. Fresh parsley, roughly chopped 1 sprig

12. Fresh basil, roughly chopped 4 leaves

13. Salt and ground black pepper to taste 4 leaves

How to cook deliciously - Grilled Venison Steaks

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.

5 . Stage

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

6 . Stage

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).

7 . Stage

Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.