Tongue Slapping Special
A hearty venison steak marinated in zesty Italian dressing, offering bold flavors perfect for outdoor grilling and meat lovers seeking a flavorful, protein-packed meal.
Ingredients
- 2 lb. venison steak
- 2 pkg. dry Italian Zesty dressing ⓘ
Instructions
- Mix the Italian Zesty dressing according to the package directions.
- Cut the venison steak into about 1/2-inch thick slices.
- Marinate the steak in a glass container for 48 hours.
- Grill the marinated steak until cooked to desired doneness.
Tips & Substitutions
For optimal flavor, let the venison steak marinate for the full 48 hours, turning it occasionally. If you don't have dry Italian Zesty dressing, a blend of olive oil, vinegar, and Italian herbs can be an excellent substitute. To enhance the dish, consider adding garlic powder or crushed red pepper for a little heat. This recipe is also a great way to utilize any leftover venison from previous meals.
Serving Suggestions
Serve the grilled venison steak with roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Wild Meat Balls or can be served alongside Church Supper Hot Dish for a hearty gathering. Complement the dish with a bold red wine or a refreshing iced tea for a delightful dining experience.
Storage & Reheating
Store any leftover grilled venison steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat, adding a splash of broth to keep it moist, or use the microwave on low power to avoid drying it out. For best results, enjoy it cold in salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Tongue Slapping Special contains roughly 25 calories, with 0g protein, 6g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of venison?
Yes, this marinade works well with other meats like beef or elk. If using beef, select a cut suitable for grilling, such as flank or sirloin. Adjust the marinating time if using more tender cuts, as they may require less time to absorb the flavors.
What if I don't have a grill?
If you don't have access to a grill, you can use a broiler or a grill pan on the stove. Preheat the pan or broiler, and cook the steak for a few minutes on each side until it reaches the desired doneness. Ensure proper ventilation if using the broiler.
How can I tell when the steak is done?
Use a meat thermometer to check for doneness; aim for 130°F for medium-rare and 145°F for medium. Alternatively, you can press the steak with your finger; it should feel firm but still have some give. Rest the steak for a few minutes before slicing to retain juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).