Here's one that team GTO will definitely be making this week at camp. A simple yet tasty way to prepare your harvest this fall.
Ingredients
1 venison tenderloin cut into 3/4 inch butterfly steaks
1 cup Speide Sauce (check your grocery store's marinade aisle)
2 tbsp sea salt and pepper
Cut your tenderloin into 3/4-1 inch venison steaks and place into a sealable freezer bag with 1 cup of Speide Sauce marinade. Seal bag and make sure sauce in liberally applied to all the steaks. If more is needed add more sauce. Place steaks into the refrigerator for 2-3 hours. Light your charcoal or propane grill, preferably hardwood charcoal. When grill is ready take out your steaks and liberally apply sea salt and fresh cracked pepper to all the steaks. 4-5 minutes on each side until your reach a nice medium/medium rare and pull off the heat immediately. Serve right away either naked or with your favorite sauce. A nice chimichurri would be wonderful over the platter of steaks.
The next time you harvest a beautiful white tail or elk try this one out
Cheers
Billy
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