Grilled Venison Steaks
|For venison steaks|
|Venison steaks||2 Pound|
|Sea salt||1 Tablespoon|
|Ground pepper||1 Tablespoon|
|Garlic cloves||4 , minced|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sweet onion||1 , chopped|
|Shiitake mushrooms||2 Cup (32 tbs), chopped|
|Red pepper||1 , chopped|
|Worcestershire sauce||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|For red potatoes|
|Red potatoes||24 Small (2 Dozen)|
|Cajun seasoning||2 Tablespoon (Tony Chachere's)|
|Hot sauce||1 Tablespoon|
|For lettuce wedge|
|Iceberg lettuce head||1|
In a 9x13 glass pan, cover steaks with buttermilk. Add salt and pepper and soak overnight. The buttermilk will help pull out some of the blood from the meat and calm the venison's game flavor.
Remove steaks from buttermilk and discard liquid. Coat each steak with a little fresh ground pepper. Grill them on a high heat on the grill to a medium doneness.
Cook bacon in a large cast iron skillet and remove. Leave the bacon grease and add garlic, butter and onions. Cook until the onions are translucent. Add mushrooms, red pepper, Worcestershire sauce, brown sugar, ginger and flour. Saute several minutes to cook out flour, then add 1/2 cup water. Simmer until everything is well blended. Pour sauce over the venison to serve.
Bring 2 quarts of water to a boil. Add red potatoes, salt, Tony Chachere's and hot sauce. Boil until soft. Drain and serve.
Cut head of lettuce into quarters. Drizzle dressing over top. Serve cold.
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