Posted By: Mike Mooney (VIEW COUNT: 9034) PRINT
Deer Steaks (preferably butterflied from backstrap)
Take deer steaks and marinate in mixture of soy sauce, Worcestershire and vinegar.
Take it easy with the vinegar -- it works great as a tenderizer, but too much creates too strong a flavor. Never marinate in a metal bowl as the acid in the vinegar can react with the metal for bad tastes.
Marinate for approximately 2 hours if steaks are 1/2- to 3/4-inch thick. Marinating too long can make the meat "mushy" in consistency.
Grill on the grill to your desired "doneness" - but why would you dare go past medium-rare?
Enjoy with a cold beverage and a baked potato.