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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together garlic, vinegar, soy sauce, brown sugar, Worcestershire sauce, sesame oil and water. | 2. Pour over venison steaks and marinade at least 4-6 hours or overnight. Venison is not very fatty so the longer you marinade the better. | 3. Preheat barbecue to 500°F making sure to season the grill well with oil of your choice. Remove steaks from marinade and reserve sauce for gravy. | 4. Sear each side of the steak, approximately 3 min each side. Turn down grill to low and allow to cook for another 10-15min depending on your preference. I prefer mine medium rare. | 5. Meanwhile take the reserved marinade and pour into small sauce pan. Bring to a boil. Add enough beef gravy granules( I use Bistro) to thicken sauce. Add a bit at a time so as not to over thicken. (If you do just add a bit of water to thin). | 6. Remove steaks from grill, serve with prepared gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison steak	4			1613.8703	0.0	359.0408	9.0667
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
soy sauce	1/4	cup	used	33.7875	3.1429	5.1892	0.3634
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
water	1/2	cup		0.0	0.0	0.0	0.0
beef gravy granule				1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.