INGREDIENTS
Elk steaks
Fresh grapefruit juice - sufficient amount to partially cover the steaks in a container or ziplock bag
1 Tablespoon each fresh rosemary, lavender and thyme (or 1 teaspoon of each dried)
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DIRECTIONS
Elk or other venison meat, buffalo or grass-fed and raised beef is a favorite of some and a mystery for others. This lean meat, needs slightly different preparation and cooking from the more fatty domestic beef. Marinating tenderizes the meat for better flavor and texture.
Marinate steaks in juice and herbs turning every hour for up to 4 hours, prior to grilling. This kind of meat will cook fast, so watch carefully and do not over cook. Over marinating will cause the meat to become too tender. |
