Thankful Thursday

thankful

  • Being able to have my very own garden.
  • Grilling on my new grill.
  • Jen allowing me to dress her any way I want.
  • Finding new delicious treats at SAM’s. {My favorite place.}
  • J’s excitement for coming home in 2 weeks!

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Venison Steak @ The Fireplace

Growing up in the South, I quickly learned that deer is something most have in their freezer.

If not, you know someone who does.

Since I enjoy most all types of meat, I like to find different ways to prepare them each time.

For these particular deer ‘steaks’, I took the back-straps of the deer to use.

I started by unthawing the deer meat from the freezer 2 days prior to cooking. Then I made the marinade that the meat would soak in and tenderize.

Marinade :

  • 1/4 C Balsamic Vinegar
  • 1/4 C Worcestershire sauce
  • 1/4 C Soy Sauce
  • 1/4 C Olive Oil
  • 2 Tablespoons Franks Hot Sauce
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • Salt & Pepper to your liking

Mix all together in a big ziplock bag and add meat. Let the meat soak overnight in the fridge.

deer

Preparation :

(Please note, my way of cooking this is not how I would usually cook steak, I just wanted trying out new things!)

  • First I cleaned out the fireplace.
  • Gathered 8 bricks to build up the ‘cooking area’ so logs could go underneath.
  • The grill crate from the Big Green Egg was added on top of the bricks.
  • Start the fire and wait for the wood to start burning down into coals.
  • Place the deer steaks on top of the crate.
  • Cook until your liking. (I wanted mine medium-rare * more rare than medium)
  • Finish off each stake with a piece of Rosemary! (My favorite touch. I could put Rosemary on anything!)

deer1

Ready to devour--

deer2

What’s your favorite way to cook venison?

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