1-2 lbs venison steaks

Marinade:
2 TB olive oil
2 TB Dijon mustard
2 TB crushed red chili peppers
2 TB red wine vinegar
¼ cup bourbon whiskey
1/3 cup soy sauce
¼ cup brown sugar
1 small onion, chopped finely
3 cloves garlic, crushed
½ tsp black pepper

Directions:

Tenderize the venison steaks until very thin (about ¼”). Combine all ingredients and marinate the steaks for 1-2 hours, making sure the meat is covered completely. Cook over a hot grill, searing each side for only a few minutes on each side. The steaks should still be flexible when done, a little pink is ok. Since venison has no fat, do NOT overcook it – otherwise the venison steaks will be very stiff and dry!

Serves: 3-4

Rating: 9 Source: Bill Wilson

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