Emily's Marinated Venison Steaks

Mr. Samir Dooley III

Updated on May 11, 2024

Ingredients

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

Directions

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.

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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.
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).

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Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

169	Calories
3g	Fat
12g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 169
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 80mg	27%
Sodium 1866mg	81%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein 23g	47%
Vitamin C 10mg	11%
Calcium 60mg	5%
Iron 6mg	33%
Potassium 614mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.