Ingredients with Measurements:
- 4 venison steaks (1 inch thick)
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 4 cloves garlic, sliced
- 1 onion, sliced
Special equipment needed:
- Large bowl
- Large resealable plastic bag
- Grill or grill pan
- Mason jars for storing
Step-by-step instructions:
1. In a large bowl, whisk together apple cider vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes until sugar and salt are dissolved.
2. Place venison steaks in a large resealable plastic bag and pour in the marinade. Add sliced garlic and onion. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove venison steaks from the marinade and pat dry with paper towels.
5. Grill the steaks for 3-4 minutes per side, or until desired doneness is reached.
6. Let the steaks rest for 5 minutes before slicing.
7. Transfer sliced steaks to mason jars and pour in the remaining marinade. Seal the jars and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 4 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Protein: 45g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 10g
- Sodium: 1500mg
Substitutions for ingredients:
- Red wine vinegar can be used instead of apple cider vinegar.
- Honey or maple syrup can be used instead of brown sugar.
- Any type of peppercorns can be used instead of black peppercorns.
- Any type of onion can be used instead of sliced onion.
Variations:
- Add sliced jalapenos or bell peppers to the marinade for added flavor and spice.
- Use different types of vinegar, such as balsamic or white wine vinegar.
- Add fresh herbs, such as rosemary or thyme, to the marinade.
Tips and tricks:
- Make sure to pat the venison steaks dry before grilling to ensure a good sear.
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- The longer the steaks marinate, the more flavorful they will be.
Storage instructions:
- Store pickled venison steaks in mason jars in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat, remove the desired amount of pickled venison steaks from the jar and heat in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve pickled venison steaks on a platter with sliced onions and fresh herbs.
Garnishes:
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed greens salad
Troubleshooting advice:
- If the venison steaks are tough, try marinating them for a longer period of time.
Food safety advice:
- Make sure to refrigerate the pickled venison steaks at all times to prevent bacteria growth.
Food history:
- Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
- The pickling marinade adds a tangy and slightly sweet flavor to the venison steaks.
Serving suggestions:
- Serve pickled venison steaks as a main dish with a side of roasted vegetables or a salad.
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