Teriyaki Venison Steaks

While on vacation at my parents' lake house in Vermont, their next door neighbor up there, Brad, gave Casey and I some venison steaks. Casey is definitely not big on gamey meats, but I don't mind them as long as they aren't tough. I thought it would be cool to try a new and different type of meat to cook. Brad recommended cooking them slow and said his wife often cooks venison meat in a stew using a slow cooker.

I looked around on the Internet for good ways to prepare venison and found this recipe on iVillage. Marinating them for about 10 hours took away any trace of game flavor and they ended up being quite moist and tender. I had no idea what to expect but the venison turned out quite good! I served the steaks with Skillet Squash Medley and Roasted Garlic Smashed Potatoes.

Has anyone else had any experiences cooking venison?

 

Ingredients:

1/4 cup oil

1/4 cup soy sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 tablespoon vinegar

1/4 teaspoon pepper

1/4 teaspoon ground ginger

1 teaspoon garlic powder

Directions:

Trim any visible fat off of the venison steaks, which can have a very strong flavor, before marinating. This will help to tenderize the meat and to tame some of the game flavor.

Mix all of the ingredients together to create the marinade. Put the meat in the marinade at least 8 to 12 hours ahead of cooking. Turn a couple of times. The tougher the meat, the longer you should marinate!

Then grill as you would a steak. Venison is best grilled, since it allows any fat to drip away from the meat, taking away the strong flavor and leaving only the unique and delicious flavor of the game meat. Do not pan fry!

Notes:
Per Brad's recommendation about cooking them slow, Casey grilled these over low heat for a longer period of time.