Beer Marinated Deer/Elk/Moose Steak

Beer Marinated Deer/Elk/Moose Steak

3
Ben Sullivan 3

"This is my favorite marinade after a good hunting season. The two days in the fridge really makes all the difference when dealing with fussy people who don't like the wild taste of a good hunt."

Ingredients 2 d 25 m {{adjustedServings}} servings 399 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 65.9 g
  • 132%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 2999 mg
  • 120%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
  3. 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.
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Reviews 3

  1. 3 Ratings

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lovestohost
5/21/2014

This marinade (for two full+ days) certainly reduced the gamey taste venison can have. The steaks were as tender as venison tends to get, but the beer taste was quite evident, which we're not fans of (oh the irony, as we love beer, but don't tend to care for foods cooked in/with beer). THANKS for the recipe!

megandanielle
2/15/2014

This makes great deer steak!! Definitely going to make this again!

kellybell123
3/13/2015

This recipe was great. The only thing I would change is the cooking time. I found that 3-4 mins per side was sufficient. If I"d grilled longer than that, the meat would have been way over-done.