Grilled Venison Steaks Food

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.

GRILLED VENISON STEAKS

Steps:

• Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
• Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
• Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
• When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

GRILLED VENISON PACKETS

Steps:

• Preheat grill to medium high.
• Place venison steaks on foil.
• Place pats of butter over steaks.
• Then cover steaks with sliced onions and mushrooms.
• Sprinkle spicy steak seasoning over all.
• Fold foil into packet and seal edges.
• Place on hot grill and grill for about 10 minutes. We usually flip the packet, but its not necessary.
• Carefully slice open foil - steam will be very hot. Enjoy!

MCLEMORE GRILLED VENISON STEAKS WITH WILD MUSHROOMS

Steps:

• In a medium saute pan, over medium heat, quickly saute the garlic in hot oil for 3 minutes. Add all of the remaining ingredients except venison steaks and balance seasonings. Brush this warm "dressing" over the venison steaks, covering both sides, and immediately place steaks on hot grill about 6 inches above glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on other side. Remove grilled steaks to a broad platter and cover to keep warm while you prepare their wild mushroom compliment.
• Heat the butter and oil in a large saute pan over medium heat; when oil and butter are hot, saute the onions and garlic, stirring continually, for 3 to 5 minutes. Add bear's head tooth mushroom chunks and the cracked peppercorns; stir well for another 5 minutes. Now add the oyster mushroom pieces and remaining seasonings and blend well, simmering for another 5 minutes. Add chicken stock, if necessary, to develop a nice gravy (the amount of stock will depend on how "thirsty" the mushrooms are). Simmer just until the mushrooms seem tender.
• Serve the hot grilled steaks with the wild mushrooms spooned over and around them. Garnish with fresh watercress, parsley branches, and trimmed scallions.

GRILLED VENISON AND VEGETABLES

Steps:

• In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.