Marinated Venison Steaks
|Lean boneless venison loin steaks||24 Ounce (About 0.5 Inch Thick)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||1 1⁄2 Tablespoon|
|Dried thyme||3⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cooking spray||2 Tablespoon|
Trim fat from steaks.
Place steaks, wine, and next 7 ingredients in a zip top plastic bag.
Seal bag, and shake until marinade ingredients are blended.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove steaks from bag, reserving marinade.
Discard bay leaf.
Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.