Wednesday, August 8, 2012

Grilled venison

We don't have the chance to eat venison very often, but when we do, we want to make sure that it's cooked properly.  No reason to ruin perfectly good venison steaks when they are really so easy to cook.  One of the most important tips I can give you is to make sure you brine it overnight before cooking, no matter what method of cooking you choose.  Make a basic brine, but don't worry too much about added herbs unless you want to add some of the rosemary that I'll recommend for a sauce.

When you're ready to grill the meat, get your grill hot hot hot.  Did I mention hot?  Oil the grill and also oil the steaks lightly.  Plan to turn them only once, and add a little oil to the flip side as well.  Cook for a few minutes per side and aim for an internal temperature between 130 and 135.

Here's a tasty sauce to add to the meat for the last minute on each side:
Italian dressing (very basic)
A sprinkle of garlic powder
A sprinkle of dry mustard
Fresh rosemary, crushed

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