Grilled Venison Steaks Recipe Video
This delectable and lean meat is hard to come by, so if you don't have access to venison, you can surely try this with beef.
Ingredients
Venison steaks
2 pounds venison steaks
1 quart buttermilk
1 tablespoon sea salt
1 tablespoon ground pepper
Sauce
5 pieces of bacon
4 garlic cloves, minced
½ stick of butter
1 sweet onion, chopped
2 cups shiitake mushrooms, chopped
1 red pepper, chopped
3 tablespoons Worcestershire sauce
1 tablespoon brown sugar
¼ tablespoon ginger
1 tablespoon flour
½ cup water
Red potatoes
2 dozen small red potatoes
1 tablespoon salt
2 tablespoons Cajun seasoning (Tony Chachere's)
1 tablespoon hot sauce
Lettuce wedge
1 head iceberg lettuce
Directions
Venison steaks
In a 9x13 glass pan, cover steaks with buttermilk. Add salt and pepper and soak overnight. The buttermilk will help pull out some of the blood from the meat and calm the venison's game flavor.
Remove steaks from buttermilk and discard liquid. Coat each steak with a little fresh ground pepper. Grill them on a high heat on the grill to a medium doneness.
Sauce
Cook bacon in a large cast iron skillet and remove. Leave the bacon grease and add garlic, butter and onions. Cook until the onions are translucent. Add mushrooms, red pepper, Worcestershire sauce, brown sugar, ginger and flour. Saute several minutes to cook out flour, then add 1/2 cup water. Simmer until everything is well blended. Pour sauce over the venison to serve.
Red potatoes
Bring 2 quarts of water to a boil. Add red potatoes, salt, Tony Chachere's and hot sauce. Boil until soft. Drain and serve.
Salad Dressing
Cut head of lettuce into quarters. Drizzle dressing over top. Serve cold.
For more information please visit: http://www.inthekitchenwithken.com/
In a 9x13 glass pan, cover steaks with buttermilk. Add salt and pepper and soak overnight. The buttermilk will help pull out some of the blood from the meat and calm the venison's game flavor.
Remove steaks from buttermilk and discard liquid. Coat each steak with a little fresh ground pepper. Grill them on a high heat on the grill to a medium doneness.
Sauce
Cook bacon in a large cast iron skillet and remove. Leave the bacon grease and add garlic, butter and onions. Cook until the onions are translucent. Add mushrooms, red pepper, Worcestershire sauce, brown sugar, ginger and flour. Saute several minutes to cook out flour, then add 1/2 cup water. Simmer until everything is well blended. Pour sauce over the venison to serve.
Red potatoes
Bring 2 quarts of water to a boil. Add red potatoes, salt, Tony Chachere's and hot sauce. Boil until soft. Drain and serve.
Salad Dressing
Cut head of lettuce into quarters. Drizzle dressing over top. Serve cold.
For more information please visit: http://www.inthekitchenwithken.com/
Editors Review
This robust cut of meat is difficult to procure, never the less the same can be attempted by beef steaks! Watch Ken cook these great venison steaks and pair it with some salad and a shitake mushroom sauce!Chef
