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Kicked-up
venison steaks Ingredients-
-Venison steaks, sliced approx. 1/2-inch thick
-Emeril Lagasse's "essence" (available in most grocery stores'
spice section. Recipe is also available on the internet.
Search for "Emeril's Essence").
-1/4 Cup Soy sauce
-1/4 Cup Worcestershire sauce
-2 tbsp. Olive oil
-1 tbsp. Pickled garlic juice (optional)
Preparation-
To make marinade combine Soy sauce, Worcestershire sauce, Pickled garlic
juice and olive oil in a plastic pan (do not use a metal pan).
Note: Adjust the amounts to cover the bottom of the pan about 1/4 inch
deep. Apply Emeril's Essence seasoning blend to both
sides of steaks and put in marinade pan. Marinade in refrigerator
for anywhere from 2 to 24 hours. Cooking-
Grill steaks over medium heat 3-4 minutes per side. When steaks
are ready, baste with marinade and cook 1-2 more minutes. I like
to serve them in a bowl to collect the juice, which you can then spoon
on top when served. This recipe serves as many people as
you have steaks for!! 
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