BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 2 2011

Grilled Venison Steaks

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4 (6 to 8 ounce) venison steaks
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 cup olive oil
2 tablespoons mustard
1 teaspoon salt
1/2 teaspoon black pepper

Combine steaks, buttermilk, and Worcestershire sauce in a covered bowl; refrigerate overnight or at least 8 hours. Drain.

Preheat grill to high. Combine oil, mustard, salt, and pepper in a small bowl. Brush over steaks to cover. Place on grill and cook until browned on both sides, about 10 minutes total. Serve warm.