Then just two simple ingredients are needed for a marinate. Garlic powder and soy sauce.
If you like a little zip like I do, add a few splashes of Tabasco. You can grill the steaks but it was a windy day so I broiled in the oven instead at 500F.
Place the steaks on a broiling pan and broil for about 10-12 minutes. You do not want tough venison. It gets dry. You only need an internal temperature of 130-140F for safe and cooked venison. The meat is very lean and healthy which I have learned to appreciate through the years. But believe me…as a kid I thought my mom was nuts for cooking venison. Now I understand. We have it. We hunt it. We eat it. It’s affordable. It’s nutritious. It’s now logical to me. And the best part of all for me, it’s tasty. I don’t like “gamey” tasting meat but venison steaks mighty fine and I’ll eat them any day.
Our son enjoy his venison steaks with homemade cinnamon applesauce, hash browns and garden tomatoes plus a couple glasses of skim milk. We chatted and then he asked the ultimate question…
He said, “Well because it’s so just good. I wish you would make it more often.”
I replied, “You know it’s venison right? It’s your steaks from your doe last year?”
He smiled and was proud. Then he ate another plateful.
His meal was topped off with apple kuchen which I purchased at a small town prairie bakery.
Any day I can make this boy smile is happy day in my books. But any day I can be home, cook a meal and enjoy a conversation while smiling with him is even better.
Do you prepare any wild game at your house? I’m a novice and would love suggestions and tips. I am thinking of featuring a few different wild game recipes this fall as hunting season is upon us. Pheasants, goose, deer, duck, elk or whatever you prepare, let me know if you would like to guest post to share a favorite wild game recipe.
Linking up with Beyer Beware for family recipes today because it’s…