Venison Steak

We're going to make this recipe a couple of times - first cooked in bacon grease with Tabasco sauce in the marinade, and then cooked in oil without the Tabasco sauce. I don't suspect there will be much difference between the two! (There wasn't, and both of them were quite tender and delicious.)

Here's the first version:

Venison Steak

• 4 cups water
• Tabasco sauce
• 8 bay leaves
• bunch of seasonings
• 2 venison steaks
• 1 tablespoon bacon grease

Combine the water and seasonings. (Then experiment to see which container works best!) Place the venison in the marinade and chill overnight. (Did you notice that there were two large steaks in the picture, but two small ones in the pan? We cut them in half and put two back into the freezer until we do version two.)

Melt bacon grease in the Dutch oven. Cook the steaks until they reach desired doneness, flipping at the midway point. Serve warm.

Edited December 2023: And here's the second version. Follow the recipe above, leaving out the Tabasco sauce, and cooking in vegetable oil instead of bacon grease.

Edited January 2024: The third version! Using beef steak instead of venison. Just as delicious!!