Beer Marinated Deer/Elk/Moose Steak

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.

2. 2

   Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag.

3. 3

   Marinate in the refrigerator for 2 days.

4. 4

   Preheat an outdoor grill for high heat, and lightly oil the grate.

5. 5

   Remove steaks from marinade and shake off excess.

6. 6

   Discard remaining marinade.

7. 7

   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.

8. 8

   An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

9. 9

   Allow steaks to rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.