Venison London Broil

Ingredients:

• 1 hind leg of venison (deboned)
• Worcestershire sauce or soy sauce
• Steak seasoning

Directions:

1. Prepare the Venison Cuts:

• Start by removing the shank from the hind leg of the deer.
• Separate the leg into four distinct muscles:
• Top Round: The largest muscle (ideal for London Broil).
• Bottom Round: Great for roasts.
• Eye of the Round: A long, thin muscle perfect for roasts.
• Shank Portion: Best used for stew meat or ground venison.

2. Trim and Slice the London Broil:

• Select the top round and remove all fat and sinew.
• Identify the grain of the meat—you’ll need to cut against the grain for the most tender results.
• Slice the London Broil into 1 to 1¼-inch thick steaks from the thickest end of the top round.

3. Tenderize & Season:

• Place each London Broil steak on a cutting board and use a hand tenderizer to break down muscle fibers.
• Lightly baste the steak with Worcestershire sauce or soy sauce for added flavor and moisture.
• Generously season with your favorite steak seasoning (Backwoods Hickory Jerky seasoning is a great option).

4. Cook to Perfection:

• Broil or grill the steaks over medium-high heat, cooking just until the center is pink.
• Avoid overcooking, London Broil is best served medium-rare to medium for optimal tenderness.

5. Rest & Serve:

• Let the steak rest for 5 minutes before slicing.
• Serve with a baked potato and your favorite vegetable for a hearty meal.

Tips for the Best Venison London Broil:

✅ Cut Against the Grain – This makes the meat more tender.
✅ Use a Meat Thermometer – 125°F for rare, 135°F for medium-rare, 145°F for medium.
✅ Marinate for Extra Flavor – If time allows, marinate the steaks in Worcestershire sauce overnight.
✅ Don’t Overcook! – Venison is lean, so it can dry out quickly.

Enjoy this bold, flavorful venison dish cooked to perfection!