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Grilled Balsamic Glazed Venison Steak
Created by: Howcan Team
Ingredients
- 4 venison steaks (about 6 oz each)
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon honey, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the venison steaks in a shallow dish and pour the balsamic marinade over them, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the steaks from the marinade and discard the excess marinade.
- Grill the venison steaks for 3-4 minutes per side, or until desired doneness is reached. For medium-rare, the internal temperature should reach 130°F.
- Remove the steaks from the grill and let them rest for 5 minutes before serving.
- Serve the grilled balsamic glazed venison steaks with your favorite side dishes and enjoy!
The history of Grilled Venison Steak marinated in a balsamic glaze dates back to ancient times when hunters would marinate their game in vinegar to tenderize the meat. This practice evolved over the centuries, and the addition of balsamic glaze brought a sweet and tangy flavor to the dish. Renowned chefs like Gordon Ramsay and Jamie Oliver have popularized this recipe, infusing it with their own unique twists. Today, this delectable dish can be found in upscale restaurants across Europe and North America, particularly in regions known for their venison hunting traditions, such as Tuscany, Italy, and the Scottish Highlands. For the best version of this dish, sourcing high-quality venison and using a well-balanced balsamic glaze are crucial. Alternatively, some chefs opt for a dry rub with balsamic vinegar before grilling to achieve a similar flavor profile.
20 min
4
300 calories
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