|
|
|
Big Boy Buck Steaks Thanks to Amber Streeter for sharing this recipe.
|
|
~ 1 deer backstrap, cut into 3/4” thick steaks. ~ 1/2 bottle balsamic vinegar ~ 1/2 bottle Worcestershire sauce ~ 1 cup olive oil ~ 1/2 cup white wine vinegar ~ 4 cloves garlic, minced or 3 tsp minced garlic
|
|
In a bowl, mix together all of the ingredients except the steaks. Mix well.
Place meat in a casserole dish or large zip lock bag.
Pour on the marinade.
Cover/seal and refrigerate at least 2 hours. The longer the better.
Heat your grill over medium heat.
Remove steaks and place on hot grill.
Cook 3 – 4 minutes per side for medium rare. Don’t overcook. Deer is best served slightly pink in the middle.
Remove, cover and let rest a minute or two before serving.
Enjoy.
|
|
|