Quote:
Originally Posted by isuhunter
Father inlaw gave me some venison steaks...
What suggestions do you guys have for them?
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Do you know what cut it is? I.e., is this a loin (backstrap) cut into steaks or a roast of the deer's hindquarters (which would be where the top and bottom round, and sirloin would be. If these are loin steaks, you want it hot and fast on your grill. It is going to be like a filet mignon in texture and size. If it is off the hindquarters, it's going to be a little tougher. You can still go hot and fast, but you may want to tenderize ever so slightly as it will be much denser than the loin. Either way, you can't go wrong with a little oil (bacon grease!), salt, and pepper. Just be super careful not to over cook. If the deer came from farm country (looks like you are in Iowa) it was eating corn and wheat and will not be as gamy as a deer that was living in the woods eating acorns so you don't need to disguise the flavor. Keep it simple and you won't go wrong.
