Enjoying Venison After Hunting Season Is Over
Now that deer hunting season is over in North Carolina’s Central Zone, many folks are interested in trying new recipes for the venison meat that they have preserved in their freezer. Venison is very low in fat. It also contains iron, vitamin B6, niacin, and riboflavin.
Many thanks to the deer hunters throughout North Carolina and especially here in Union County that donate venison to non-profit organizations that serve limited-resource families.
Enjoy this recipe from Marisa Franca’s “All Our Way, Cooking with an Italian Accent.”
Grilled Marinated Venison Steak Tasty and Tender
- 1 1/2venison steak a 1 inch thick
- 3Tablespoonsolive oil
- 1Tablespoonfresh lemon juice
- 1TablespoonWorcestershire sauce
- 1Tablespoonsoy sauce
- 2teaspoonsminced garlic
- 1/2teaspoonground pepper
- 1/4cupdry red wine – (Pinot Noir is a good choice)
- Mix all the marinade ingredients together in a measuring cup.
- Place venison in a large zip lock bag.
- Pour marinade over steak and seal the bag.
- Place the bag in a flat casserole dish so that the steak lies flat.
- Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
- Drain the marinade at let the steak come to room temperature at least 1 hour.
- Spray grill grate with spray oil and heat the grill to 500 F.
- Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
- 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.
- Flip the steak and grill until medium-rare, using the same method as the first side. Move the steak to a platter and let it rest for at least 5 minutes.
- Slice the meat and serve.
Marinade inspired by a Venison Steak Marinade from the Food website. If using more meat, double or triple recipe accordingly. *Remember, venison is very lean, do not overcook to prevent dryness.