Venison Steak Recipe
Venison Roast 1 ½-2 lb
Buttermilk mixture:
Buttermilk 1 ½ cup
water 1 ½ cup
Marinade:
Garlic (minced)- 2 cloves
Butter (melted)- 3 T.
Hot sauce- 1 tsp.
Red wine- 2 T.
Rosemary (fresh chopped)- 2 T.
Thyme (fresh chopped) – 2 T.
Paprika- 1 tsp.
Basil (dried)- 2 tsp.
Salt- ½ tsp.
Black Pepper- 1 tsp.
Cayenne Pepper- ¼ tsp.
Honey- 1 T.
Cut steaks from deer roast into ¾-1 inch steaks
Marinade venison steaks in 50/50 buttermilk and water mixture overnight.
The next morning, remove steaks from buttermilk mixture and set aside.
Mix marinade together and add steaks in, allow to marinade for 2-3 hours.
Remove steaks from marinade and pat dry, allow them to rest at room tempearture while preheating your grill on high (500-600 degrees).
Coat steaks with olive oil and Sear steaks 4-7 minutes per side.
Remove from the grill and allow to rest for 5-10 minutes.
Serve and enjoy!
you're a dumbass. this video is pointless
Any recipes for squirrel?
Looks good. I have one pkg. of venison steaks left, so I may try this.
Do you have any good recipes for fresh pork hocks?
This guy really puts the gay in game.
EXCELLENT video. And it looked great. Do you cut your own steaks?
what did you do with the foil ?
@bbqguys tried it last night at 575 degrees and friend, you were'nt lying mmmmm mmm, thanks for the great vid, I've been quit timid of venison untill now, again thanks!
@chainlinkdreams
You could grill the venison around 500 degrees, but the higher temperature helps to give the steaks an incredible sear.
Glad you liked it!
Chef Tony