Venison Steak in Honey-Ginger Marinade

Step 1

1 Combine the honey, ginger, oil, teriyaki sauce

Step 2

2 Worcestershire sauce, soy sauce, vinegar, wine, chopped scallion and crushed garlic in a large resealable plastic food storage bag; mix well

Step 3

3 Season the venison lightly with pepper, then add it to the bag

Step 4

4 Seal the bag and massage the marinade well into the meat

Step 5

5 Refrigerate overnight, turning the bag occasionally

Step 6

6 Allow the meat and marinade to sit at room temperature for 1 hour before grilling

Step 7

7 Remove the venison from the bag and pat it dry with paper towels; reserve the marinade to make a sauce

Step 8

8 Season lightly with black pepper and garlic powder, if desired

Step 9

9 When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high

Step 10

10 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat

Step 11

11 Place the venison on the grill and cook for 5 to 6 minutes, then turn it over and cook for 4 to 5 minutes (for medium-rare, the chef's recommended degree of doneness)

Step 12

12 Meanwhile, if desired, strain the marinade into a small saucepan and cook over medium-high heat for about 10 minutes or until it has reduced by at least half

Step 13

13 To serve, cut the steak against the grain into thin slices; pass the sauce at the table