Venison can be a tough meat to cook. It’s super lean, and sometimes tastes a bit gamey. Having some variety on spices and flavors to cook it in is handy, and I thought this recipe came across awesome. We marinated the steaks for about 8 hours.
Marinade:
- 2 tsp black pepper
- 2 tsp garlic salt
- 2 tsp onion salt
- 2 tsp paprika
- 1 tbsp water
- 1 tbsp honey mustard
- 2 tbsp yellow mustard
- 1 tsp corn or canola oil
- 1 sliced up onion
- 1/2 tsp ground nutmeg
- 1 tsp celery salt
- 1 cup of pineapple juice
- 1/2 tsp salt
When frying the steaks in a pan, make sure it’s got a lot of oil in it and that the oil and pan are piping hot. Cook to medium rare, and serve!
