There is something about being Southern and owning a pair of Cowboy boots.
They go hand-in-hand.
Perhaps It’s because a lot (
NOT all) of folks in the South listen to County music.
Pumpkin and I (as well as the rest of my family) are going to see Luke Bryan, Jason Aldean & Jake Owen tonight @ Sanford Stadium.
Ekkk. I am beyond excited.
To say the least—
I hope you all enjoy a nice cold bev, listen to some Country music or whatever you perfer, and have a fantastic weekend!
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.
- 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.
(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!)
Ready to devour--
What’s your favorite way to cook venison?