Ingredients

• 1/2 cup olive oil
• 2 tablespoons Worcestershire sauce
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless venison steak (6 to 8 ounces each)

Directions

1. In a large bowl, combine olive oil, Worcestershire, garlic, salt and pepper. Add venison; turn to coat. Cover and refrigerate 1 hour or overnight.
2. Preheat grill to 350°. Drain venison, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.