I originally was going to make honey pepper steaks, but found this leftover bottle of goodness in the fridge, my reasons for having it in the first place long since forgotten. Hmmm, it's so crazy it just may work.
I prepare the meat the same way for either ham or backstrap steaks. Trim fat and sinew, hit with tenderizer mallet, soak in icy water for thirty minutes, pat dry, and toss in marinade.
Let the meat get to know the marinade for a few hours. Fire up the gas grill until it's good and hot. Cook two minutes on either side for medium-rare to medium. Tent tinfoil over the meat for a few minutes then serve.
Try this marinade once and hope you have more venison in the freezer. Otherwise, you may start wondering if your truck insurance is paid up next time you see a doe feeding on the side of the road.
Enjoy!
That sounds AWESOME. I also like venison marinated an Worcestershire sauce.
ReplyDeleteMe too!
ReplyDeleteI will have to give that a try- sound's fantastic
ReplyDeleteIan, were your ears ringing last night? We were singing your praises around the dinner table. This recipe was terrific and I must say the cold water "trick" works wonders! Thank so much for posting this ;-)
ReplyDeleteMy ears ring all the time, but it's not usually from kind words. Thanks!!!
ReplyDelete