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Big Boy Buck Steaks
Thanks to Amber Streeter for sharing this recipe.

~ 1 deer backstrap, cut into 3/4” thick steaks.
~ 1/2 bottle balsamic vinegar
~ 1/2 bottle Worcestershire sauce
~ 1 cup olive oil
~ 1/2 cup white wine vinegar
~ 4 cloves garlic, minced or 3 tsp minced garlic

In a bowl, mix together all of the ingredients except the steaks. Mix well.

Place meat in a casserole dish or large zip lock bag.

Pour on the marinade.

Cover/seal and refrigerate at least 2 hours. The longer the better.

Heat your grill over medium heat.

Remove steaks and place on hot grill.

Cook 3 – 4 minutes per side for medium rare. Don’t overcook. Deer is best served slightly pink in the middle.

Remove, cover and let rest a minute or two before serving.


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