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Venison-steak-recipe-ideas, grilled venison steak recipe. this venison steak recipe is great comfort food and downright delicious. ingredients: 2 pounds venison tenderloin steak (or back-strap). 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, enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. with 100+ recipes to explore, you’re sure to find a favorite..

Directions. mix together dry ingredients. coat venison steaks with flour mixture. melt butter over medium heat. saute steaks in butter for 10 minutes or until done., flatten venison to 1/4-in. thickness. place saltines in a shallow bowl. in another shallow bowl, whisk the eggs, milk, salt and pepper. coat venison with saltines, then dip in egg mixture and coat a second time with saltines.. Combine all ingredients except venison in a large bowl. submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours. heat broiler, stovetop grill..., feeling adventurous tonight? learn how to properly prepare venison at home with a little help from the expert chefs at food network..

Grilled marinated venison steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. we are fortunate to be the recipients of a variety of deer cuts. our son, jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat., mix all marinade ingredients together in a small measuring cup. place venison steaks in a large zip lock bag. pour marinade over steaks and seal bag. place bag in a flat casserole dish so that the steaks are in a single layer..

All your favorite steak dinners using venison (or wild pork) steaks, backstrap, or tenders. a simple venison backstrap, stuffed with mushrooms, parmesan, and cream cheese, grilled to medium-rare over a hot fire creates a simply delicious meal for a special night in.