Did anyone say beer? Now that I have your attention, it’s time for me to come in HOT with a marinade recipe to knock your socks off. Recently I tested this marinade with Elk, however it can easily translate to venison, bison or any other red meat.
Worcestershire is a staple among marinades, sauces and bloody mary’s for decades. I recently came across a “speciality” small batch Worcestershire sauce that changed my condiment shelf forever. Meet Col Pabst Worcestershire. A name that sounds like royalty because it’s the king of all Worcestershire sauces!
Colonel Pabst Worcestershire sauce is made from Milwaukee All-Malt Amber lager, Indian Tamarind, ginger, madras currying and other ingredients to create the ultimate malty goodness that adds the perfect pop to put your senses into overdrive.
Not only is this an amazing marinade, but I also drizzle the Worcestershire over roasted vegetables. Of course you’ll also want to save some for your bloody mary on Football Sunday. Here is the recipe for a marinade I used with Elk.
In addition to the marinade ingredients, it’s important to have a nice venison steak as pictured to the right.
Col Pabst Worcestershire Elk or Venison Marinade
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a heavy duty zip lock bag. Pour marinade over the steak and press as much air out of the bag as possible before sealing. Refrigerate for 6 hours. Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired temperature.
We’ll catch you next week, until then remember, Wildly Living will lead you to a great adventure and adventure fills your soul.