Ingredients
· 1½cups extra-virgin olive oil
· ¾cup soy sauce
· ½cup red wine vinegar
· ½cup freshly squeezed lemon juice
· ¼cup Worcestershire sauce
· 2garlic cloves, peeled and crushed
· 1½teaspoons roughly chopped fresh parsley
· 2tablespoons dry mustard
· 2¼teaspoons kosher salt, plus more as needed
· 1teaspoon black pepper, plus more as needed
· 500 gms of venison steaks
Preparation
1. Step 1
Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
2. Step 2
Heat grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 3 to 4 minutes per side. Allow venison to rest for 5 minutes before serving.
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