Venison T-Bone steaks on the Lodge Sportsman’s Grill

4 hour marinade in Worcestershire & Soy Sauce with dried chopped onions and a dash of garlic powder. Pulled out of the marinade dusted in Montreal Steak Seasoning and black pepper.

Seared quickly on a high heat rotating on all sides until the internal temperature is 115-120 degrees Fahrenheit. Pulled to rest for 10 minutes and served with baked potato and garden salad.


Venison T-Bone Steaks

Worcestershire Sauce

Soy Sauce

Dried Chop Onions

Garlic Powder

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