Home > Recipes > You are here: Kicked-up venison steaks

Kicked-up venison steaks

-Venison steaks, sliced approx. 1/2-inch thick
-Emeril Lagasse's "essence" (available in most grocery stores' spice section.  Recipe is also available on the internet.  Search for "Emeril's Essence").
-1/4 Cup Soy sauce
-1/4 Cup Worcestershire sauce
-2 tbsp. Olive oil
-1 tbsp. Pickled garlic juice (optional)

To make marinade combine Soy sauce, Worcestershire sauce, Pickled garlic juice and olive oil in a plastic pan (do not use a metal pan).  Note: Adjust the amounts to cover the bottom of the pan about 1/4 inch deep.

Apply Emeril's Essence seasoning blend to both sides of steaks and put in marinade pan.  Marinade in refrigerator for anywhere from 2 to 24 hours.

Grill steaks over medium heat 3-4 minutes per side.  When steaks are ready, baste with marinade and cook 1-2 more minutes.  I like to serve them in a bowl to collect the juice, which you can then spoon on top when served.

This recipe serves as many people as you have steaks for!!

Home > Recipes > You are here: Kicked-up venison steaks