"We enjoy venison and eat it almost exclusively instead of beef. This is a recipe from Marisa Franca and is one that we enjoy. The cook time (8 minutes) does not include the marinating time of 5 hours."

Original is 2 servings

Metric US

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Ingredients

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680 grams deer venison (steak 1 inch thick)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce

1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon ground pepper
1/4 cup dry red wine – (I use either a Merlot or Shiraz)

Nutritional

Serving Size: 1 (418.5 g)
Calories 612
Total Fat - 28.6 g
Saturated Fat - 6 g
Cholesterol - 289 mg
Sodium - 874 mg
Total Carbohydrate - 4.1 g
Dietary Fiber - 0.2 g
Sugars - 1.2 g
Protein - 79 g
Calcium - 35.8 mg
Iron - 12.4 mg
Vitamin C - 5.4 mg
Thiamin - 0.8 mg

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Step by Step Method

Step 1

Mix all the marinade ingredients together in a measuring cup.

Step 2

Place venison in a large zip lock bag.

Step 3

Pour marinade over steak and seal the bag.

Step 4

Place bag in a flat casserole dish so that the steak lies flat.

Step 5

Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.

Step 6

Drain the marinade at let the steak come to room temperature at least 1 hour.

Step 7

Spray grill grate with spray oil and heat the grill to 500 F.

Step 8

Pat the steak dry with paper towels and then rub both sides of steak with olive oil.

Step 9

Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill — this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.