Venison Steak, Grilled Veggies, Baked Potato

 

There's nothing better than a perfectly seasoned and fire grilled venison steak! Unless you raise the bar with delicious sides! For this recipe, this recipe, you absolutely have to have a fire grill - not charcoal bricks. You'll also need real butter. 

4 venison steaks, ¾ to 1 inch thick

Marinade:

You can do a garlic base or an onion base – but not both!

½ garlic clove, peeled and crushed

OR

½ onion, finely minced in food processor

3 Tablespoons Worcestershire sauce

½ Tablespoon paprika

½ Tablespoon coarse ground black pepper

1 cup buttermilk

Combine everything in a gallon size zip lock freezer bag, add the steaks, then carefully squeeze out the air and close the bag. Rub all the steaks in the mixture, and refrigerate overnight.

4 large Red Pontiac potatoes, washed and patted dry

Cut potatoes in half, then using a spoon, carefully scoop out a small hole in the middle of one half. Mix 1 teaspoon real butter with ¼ teaspoon fresh chives and using a butter knife, fill the hole in your potato half, place the potato back together again, wrap tightly in aluminum foil. Place on baking rack in your oven and bake at 350 degrees for 30 minutes.

1 large green bell pepper, seeded, and cut into 2 inch chunks

1 large red bell pepper, seeded and cut into 2 inch chunks

10 to 12 large button top fresh mushrooms, washed and patted dry

Veggie/Steak Grilling Marinade

1 cup melted real butter

1 tablespoon finely chopped fresh chives

¼ teaspoon coarsely ground black pepper

Alternate peppers and mushrooms onto 4 wood skewers

Start the veggies on the grill first! Grill the veggie skewers, brushing often with the melted butter mixture, until flame kissed and soft.

Remove steaks from refrigerator, rinse with water, pat dry

Grill the steak to your personal preference (I prefer medium rare!) brushing often with the butter mix.

Your baked potatoes should be almost done by the time you start the steaks. So, remove them from the oven and open the top of the foil (to let in smoke flavor). Place on the grill as soon as the veggie steaks are done, and close the lid for at least a couple minutes to let them smoke.

To plate the potato – remove the foil, add more butter and sour cream, then top with the grilled veggies. 

Serves: 4