Elegant Venison London Broil

October 2024

With deer season on the horizon, I thought perhaps my readers would enjoy some ways to use venison. This recipe is the third in my fall 2024 venison recipe series. This 1970's recipe is as easy and elegant today as it was the first time I made it in 1973. The version I am sharing here was made with Wyoming antelope. I have used whitetail for this and also beef.

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Elegant Venison London Broil

We got married in 1972. Stan's Aunt Mildred Bush gave me a cookbook as a shower gift. That book, Favorite Recipes of Michigan Meats, is the base for this recipe. The cookbook is now dog-eared and missing the cover. The page that the recipe is on is stained and crumbling. So posting this recipe will help me when the cookbook recipe is totally unreadable. I have modified the recipe over the years. The recipe below reflects those modifications.

Well-loved copy of Christine's old cookbook.

Ingredients for Elegant Venison London Broil

1/2 tsp Tabasco

1/2 cup salad oil

2 tsp lemon juice

1/4 cup red wine vinegar

1 tsp dry mustard

1/4 tsp dry thyme or a few sprigs of fresh

1/4 tsp salt

1/4 tsp sugar

1 red onion sliced

2 bay leaves

Venison or beef steak...whatever amount you plan to serve.

Cooked egg noodles...whatever amount you plan to serve.

Make a marinade by combining the first 8 ingredients. Place half the onions and 1 bay leaf in a ceramic dish that is large enough to hold the steak in one layer. If you used fresh thyme divide and add with the onions and bay leaves. Add the steak to the dish. Spread the other bay leaf and the remainder of the onion and thyme on top. Cover the steak with the marinade. Cover the dish and put in the fridge for several hours or ovenight.

Antelope steak marinading.

When you are getting close to serving time, cook the egg noodles. While they are cooking prepare the butter sauce. When the noodles are done cooking, drain and add a couple of TBSP of butter. Hold in the covered kettle until you are ready to serve.

Ingredients for the Butter Sauce

8 oz button mushrooms

1TBSP chopped fresh parsley

4 TBSP butter

A few drops of Tabasco

salt and pepper to taste.

Saute the mushrooms in butter with the onions from the marinade. When the mushrooms are nicely browned, sprinkle with the fresh parsley. If you add the tobasco, do it when the mushrooms are done and not still on the heat. This will save you from coughing from Tobasco fumes. I am very conservative in the use of the hot sauce. You want just a hint of heat.

When all else is ready, grill the steaks until a meat thermometer reads 125-130 depending on your taste for the doneness of steaks. Let them rest a few minutes, then carve against the grain.

To serve, place the egg noodles on a platter, arrange the steak on top. A few grinds of salt and pepper on the steak at this point would be good. Scatter the mushrooms and onions over the steak and distribute any sauce from the pan across the arranged food. This dish is very attractive as well as delicious. It is suitable for guests. Serve with a dry red wine, a green vegetable or salad and perhaps a crusty bread.

A pretty platter and the good silverware compliment this elegant dish.

This version was made with sirloin tip steaks from an antelope that I havested in Wyoming in September of 2024. This is the first antelope that I have cooked. It was excellent. My 52-year-old recipe worked just great for this. It has also worked excellently for many Wisconson whitetail steaks. Bon Apetit!

Christine with her Wyoming Antelope