BEER MARINATED DEER/ELK/MOOSE STEAK

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Beer Marinated Deer/Elk/Moose Steak image

"This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt."

Provided by @MakeItYours

Number Of Ingredients 8

1 (12 fluid ounce) bottle amber beer (such as Honey Brown LagerĀ®)
1/4 cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon ground black pepper
1 tablespoon salt
1 dash hot pepper sauce, or to taste
4 (3/4 pound) venison steaks

Steps:

  • Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
  • Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

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