"I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors." — Thorney
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dried minced onion
red pepper flakes
ground black pepper
dried, minced garlic
hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce)
I have used this recipe to make venison fajitas many times - it is AWESOME.
We used this for elk backstrap chops and cooked it in a hot cast iron skillet. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Marinated Venison Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 27
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