Venison Steak
When making recipes involving ground venison, I don't change much from any other red meat recipe. However, venison steak is a lean meat so it needs special attention.
Servings: 4 servings
Ingredients
- 2 venison steaks mine were 12 oz each
- Salt and pepper to taste
- 2 tbsp butter about 1 tablespoon per steak
- Splash vinegar
Instructions
- Preheat your gas grill to 500 F.
- If time allows, sprinkle both sides of steak with salt and pepper and let rest for 30 minutes to get the chill off.
- For thinner steaks (under 1") shoot for 3 minutes per side. Thicker than 1" start with 5 minutes per side.
- Once done to your liking (I prefer venison on the rarer side) set in a glass baking dish and bring inside.
- Dot butter over the steaks, and cover the pan tightly with foil and let rest for 10 minutes.
- Add a splash of any type of vinegar to the pan juices. Serve steak whole with a spoon of juice or slice up thinly and toss in the drippings.
Nutrition
Serving: 6oz