Beer Marinated Deer/Elk/Moose Steak

Method

1. 1

   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.

2. 2

   Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.

3. 3

   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.

Nutrition

calories

399 kcal

fatContent

7 g

fiberContent

1 g

sugarContent

1 g

sodiumContent

2999 mg

proteinContent

66 g

cholesterolContent

238 mg

carbohydrateContent

8 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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