• ¼ cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • ½lime, 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

  • Step 1

    Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.


  • Step 2

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

  • Step 3

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

  • Step 4

    Cook the steaks 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).

  • Nutrition:

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

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