Venison Steak Recipe

Venison Steak Recipe

Venison Roast 1 ½-2 lb

Buttermilk mixture:
Buttermilk 1 ½ cup
water 1 ½ cup

Marinade:
Garlic (minced)- 2 cloves
Butter (melted)- 3 T.
Hot sauce- 1 tsp.
Red wine- 2 T.
Rosemary (fresh chopped)- 2 T.
Thyme (fresh chopped) – 2 T.
Paprika- 1 tsp.
Basil (dried)- 2 tsp.
Salt- ½ tsp.
Black Pepper- 1 tsp.
Cayenne Pepper- ¼ tsp.
Honey- 1 T.

Cut steaks from deer roast into ¾-1 inch steaks

Marinade venison steaks in 50/50 buttermilk and water mixture overnight.

The next morning, remove steaks from buttermilk mixture and set aside.

Mix marinade together and add steaks in, allow to marinade for 2-3 hours.

Remove steaks from marinade and pat dry, allow them to rest at room tempearture while preheating your grill on high (500-600 degrees).

Coat steaks with olive oil and Sear steaks 4-7 minutes per side.

Remove from the grill and allow to rest for 5-10 minutes.

Serve and enjoy!