The ultimate reward is to fill the freezer with an elk that will provide the cuts for a sophisticated yet easy recipe like this. Submerge selected cuts of locally harvested venison in marinade. Allow venison to rest for 5 minutes before serving. Marinate in the refrigerator for at least 4 hours turning. The marinade itself is very simple using just a little pepper onion and garlic for spice.

One of the best substitutes for balsamic vinegar is lemon juice just because of its acidity. The rosemary plays well with the red wine giving the steak a slight floral hint while allowing the full flavor of the meat to shine. It adds a subtle hint of red wine flavor without being overpowering. 2 tablespoons sesame oil. Place elk steak in a large resealable plastic bag and pour marinade over meat.

It s easy delicious and makes the perfect juicy steak. Remove venison from marinade and season with salt and pepper. Release air from bag seal and let meat marinate for 12 to 24 hours in refrigerator. If you re a hunter or know a hunter who s generous enough to share their bounty with you then you simply must know the trick to making an amazing elk steak is in the marinade. 1 garlic clove crushed.

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Combine remaining ingredients and pour over meat making sure that all surfaces are well coated. Just use the red wine you plan to enjoy when you serve the steak. Here we have a great classic. Red wine and steak is a classic combination and now you can incorporate that amazing flavoring. Elk tenderloin weighing 2 4 pounds.

This recipe includes allspice and mustard which will add a nice earthy tang to your meat without being overpowering. 1 cup red wine. Whisk canola oil onion lemon juice worcestershire sauce soy sauce garlic powder and pepper in a bowl until marinade is well mixed. Red wine is the perfect accompaniment to game meats especially when you allow them to soak in it as a marinade for a few hours. You can also opt for red wine vinegar.

Coat meat with marinade squeeze out excess air and seal bag. Place elk steaks in a resealable plastic bag. Working in batches if necessary place steaks under the broiler or on the grilling surface and cook flipping once until medium rare 4 to 5 minutes per side. Recipe via arkansas outdoors online. 1 tablespoon balsamic vinegar.

2 tablespoons soy sauce. Also put a dash a glass of red wine into the marinade mix. The wine will give the marinade as well as the meal a nice depth. Heat broiler stovetop grill pan or grill. 1 2 cup wine vinegar 2 cloves of garlic crushed 3 4 cup soy sauce 2 tablespoons dry mustard 1 teaspoon pepper 1 1 2 teaspoons dried parsley flakes 1 2 cup lemon juice choice cuts of venison procedure mix ingredients in a bowl.

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1 2 cup wine vinegar 2 cloves of garlic crushed 3 4 cup soy sauce 2 tablespoons dry mustard 1 teaspoon pepper 1 1 2 teaspoons dried parsley flakes 1 2 cup lemon juice choice cuts of venison procedure mix ingredients in a bowl. 2 tablespoons soy sauce. Coat meat with marinade squeeze out excess air and seal bag. This recipe includes allspice and mustard which will add a nice earthy tang to your meat without being overpowering. Combine remaining ingredients and pour over meat making sure that all surfaces are well coated.

Heat broiler stovetop grill pan or grill. It s easy delicious and makes the perfect juicy steak. One of the best substitutes for balsamic vinegar is lemon juice just because of its acidity. The ultimate reward is to fill the freezer with an elk that will provide the cuts for a sophisticated yet easy recipe like this.