Step 1: Marinate Meat
Step 2: Dry meat with paper towel and cover in your favorite Blacken pepper mix.
Step 3: Dip in Butter and place in very hot Cast Iron pan. Blacken and sear for about 5 min. per side.
Blackened Powder;
Chili powder, smokey paprika, garlic powder, oregano, Montreal Steak seasoning, thyme, garlic and onion powder and lots of black pepper.
Scott- What’s your preferred marinade concoction for this recipe?
Carolyn’s Best Venison Recipe:
Venison:
1/3 Cup Soy Sauce
1/3 Cup Olive Oil
2 to 4 Tbs. Honey
Fresh chopped garlic
2 Tbs. of Montreal Steak seasoning
1 Tbs. of dry Rosemary
2 Lbs of Venison (Elk, Moose)
Marinate for min. 2 hours in fridge, 4 to 5 hours is best
Cook Hot and fast! over an open smokey fire, Red in the center is the best!
Do not over cook game, but check with local DNR for exact recommendations.
Red potatoes:
Fry in Olive Oil, Montreal Steak Seasoning, Rosemary, Cayenne pepper if you like it hot.
Veggies:
Cook in Olive Oil & Montreal Steak Seasoning
Cook onions till browning
Then add red & green pepper, zucchini, etc…
Steak fajitas:
Squeeze two limes in the mix, add some chile powder & Cayenne pepper
Marinate for min. 4 to 5 hours in fridge, overnight is best.
African Game version:
Worcestershire Sauce instead of Soy Sauce
and rub meat with stoneground mustard
Excellent! Thanks !
My pleasure!
Please post a Reply if you love it.
Also, try grilling the venison after marinating it.
We Hoffmans eat venison in many different ways and marinates.