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Here's my feeble contribution, but the crowd seems to like it, so here goes:
Cut up your favorite cut of venison. I use this on butt roasts that I slice into about 1/2"-3/4" steaks.
Wash and dry the steaks.
Coat with olive oil. (You need some fat to make such lean meat cook right!)
Lay the steaks on your prep area and cover with generous portions of the following spices (some of which will seem redundant, but it works).
Sea salt
Black Pepper
Chili Powder
Granulated Garlic (Garlic Powder (NOT SALT))
Granulated Onion (Onion Powder)
A dash of Cayenne Pepper
A few dashes of Cumin
Now flip and do it all again!
Lay the steaks flat in gallon-sized plastic bags and put them in the fridge overnight.
Grill 'em a few minutes on each side, but don't turn 'em into leather!
Way tasty and tender. A real crowd pleaser.
Enjoy!
Cut up your favorite cut of venison. I use this on butt roasts that I slice into about 1/2"-3/4" steaks.
Wash and dry the steaks.
Coat with olive oil. (You need some fat to make such lean meat cook right!)
Lay the steaks on your prep area and cover with generous portions of the following spices (some of which will seem redundant, but it works).
Sea salt
Black Pepper
Chili Powder
Granulated Garlic (Garlic Powder (NOT SALT))
Granulated Onion (Onion Powder)
A dash of Cayenne Pepper
A few dashes of Cumin
Now flip and do it all again!
Lay the steaks flat in gallon-sized plastic bags and put them in the fridge overnight.
Grill 'em a few minutes on each side, but don't turn 'em into leather!
Way tasty and tender. A real crowd pleaser.
Enjoy!
