Ingredients
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1 (12 fluid ounce) bottle amber beer (such as Honey Brown Lager®)
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¼ cup soy sauce
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2 tablespoons Dijon mustard
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1 tablespoon Worcestershire sauce
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1 tablespoon ground black pepper
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1 tablespoon salt
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1 dash hot pepper sauce, or to taste
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4 (3/4 pound) venison steaks
Directions
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Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
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Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
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Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.
Nutrition Facts (per serving)
| 399 | Calories |
| 7g | Fat |
| 8g | Carbs |
| 66g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 399 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 14% |
| Cholesterol 238mg | 79% |
| Sodium 2999mg | 130% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 66g | 132% |
| Vitamin C 1mg | 1% |
| Calcium 31mg | 2% |
| Iron 11mg | 58% |
| Potassium 802mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
