Ingredients:
6 Four Ounce Boneless Venison Steaks
1 1/2 Teaspoons Of McCormick Ground Mustard
1/2 Cup Of Golden Mountain Thai White Vinegar
1/2 Teaspoon Of Caribbean Reef Table Ground Sea Salt
1/2 Teaspoon Of Ground India Tree Tellicherry Pepper
1/2 Cup Of Tennessee Whiskey Jalapeno Pepper Ketchup
1/4 Cup Of Pure Wesson Vegetable Oil
1/4 Cup Of Wan Ja Shan Worcestershire Sauce
4 Large Fresh Minced Garlic Cloves
Information:
Serving Size 6
402 Calories Per Serving
18 Grams Of Fat
Preparation Instructions:
To start this wonderful recipe, you will first need to place your venison steaks into large resealable plastic Ziploc freezer bags. Next take out a medium size mixing bowl, and add in the ground mustard, white vinegar, ground sea salt, ground pepper, jalapeno pepper ketchup, vegetable oil, Worcestershire Sauce, and minced garlic cloves. Using a metal whisk, beat these ingredients together until you have a smooth and even marinating sauce. Once your sauce is done, pour it over the steaks so that you get an nice healthy coating, then seal your bag and slide it into the refrigerator to marinate overnight. The next day you will want to fire up your outdoor grill to medium high heat, making sure to grease up your grate with some of the leftover vegetable oil. Once your grill is hot, slap on your venison steaks, and sear each side of them for roughly three minutes per side. Searing your steaks will help lock in those juicy flavor, and keep a lot of the moisture inside of the meat. Once your steaks have been seared, slide them over to a medium low heat section on the grill, and let them simmer for about six minutes per side. While they are cooking, baste on any leftover marinating sauce, which will really add to the overall flavor. Once your steaks reach a desired doneness, serve them hot off the grill with a side of mash potatoes and boiled corn on the cob. We hope you enjoyed this tasty barbecued venison steak recipe, please be sure to check out our other delicious creations.
