Ingredients with Measurements:
- 4 venison steaks (6-8 oz each)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Grill
- Meat thermometer
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, minced garlic, salt, black pepper, and chopped parsley until well combined.
3. Rub the garlic butter mixture all over the venison steaks, making sure to coat both sides.
4. Place the steaks on the preheated grill and cook for 4-5 minutes per side, or until the internal temperature reaches 130-135°F for medium-rare.
5. Remove the steaks from the grill and let them rest for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of steaks: 130-135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 28g
Protein: 34g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 630mg
Substitutions for ingredients:
- Venison can be substituted with beef or lamb.
- Parsley can be substituted with other fresh herbs such as thyme or rosemary.
Variations:
- Add a squeeze of lemon juice to the garlic butter mixture for a tangy flavor.
- Top the grilled steaks with crumbled blue cheese for a rich and savory twist.
- Marinate the venison steaks in red wine and garlic before grilling for added flavor.
Tips and Tricks:
- Let the venison steaks come to room temperature before grilling for even cooking.
- Use a meat thermometer to ensure that the internal temperature of the steaks reaches the desired doneness.
- Let the steaks rest before slicing to allow the juices to redistribute and keep the meat tender.
Storage Instructions:
Leftover grilled venison steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the steaks in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the grilled venison steaks on a platter with a sprinkle of chopped fresh parsley and a side of roasted vegetables.
Garnishes:
Garnish the grilled venison steaks with a sprig of fresh rosemary or thyme.
Pairings:
Serve the grilled venison steaks with a bold red wine such as Cabernet Sauvignon or Syrah.
Suggested Side Dishes:
- Roasted vegetables such as asparagus, Brussels sprouts, or carrots.
- Creamy mashed potatoes or sweet potato puree.
- Grilled corn on the cob.
Troubleshooting Advice:
- If the venison steaks are cooking too quickly on the grill, move them to a cooler part of the grill to prevent burning.
- If the garlic butter mixture is too thick, add a splash of olive oil to thin it out.
Food Safety Advice:
- Always use a meat thermometer to ensure that the internal temperature of the venison steaks reaches the safe minimum temperature of 130°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Venison has been a popular game meat for centuries, especially in Europe and North America. It is lean and flavorful, and often associated with traditional hunting and gathering practices.
Flavor Profiles:
The grilled venison steaks are rich and savory, with a subtle garlic and herb flavor from the garlic butter mixture.
Serving Suggestions:
Serve the grilled venison steaks with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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