In the northern hemisphere, the mid-summer mark has gone and past. We both hope you all are doing well, considering how long it's been since we've posted, and that you're keeping close to your grills. It is odd, knowing that this will be the last year that either of us will be able to grill all year round. When I join Jen in Nebraska, the coming Midwestern winter will most likely force us to change our spoiled SoCal grilling habits. So while it's still warm and fair outside, we encourage you all to grill grill grill!
And if you're having trouble thinking of new, creative ways to grill, give this recipe a try. It's unique, easy and quick, perfect for those hot summer days when you'd rather not spend long hours in a hot kitchen to make a dynamite meal. Serve these Miso-Glazed Venison Steaks with your favorite side dishes or go light and serve it with rice, steamed veggies and a salad. As always, enjoy!
Servings: 2 Prep Time: 40 minutes Cooking Time:10-12 minutes Ingredients: - 1 to 1 1/2 lbs. venison steaks - 3 tbs. of red wine vinegar - 2 tbs. of yellow miso paste - 1 tbs. of packed brown sugar - 1/8 tsp. of cayenne pepper - 2 cloves of garlic, minced - fresh ground pepper
1. Remove all silver skin and fat from venison.
2. Combine vinegar, miso paste, brown sugar, cayenne pepper and garlic in a small bowl. Stir until you get a smooth paste.
3. Spread paste onto both sides of venison steaks and sprinkle with ground pepper. Set aside at room temperature for 30 minutes.
4. While steaks are resting, start the grill and prepare it to medium-high heat. Once grill is hot enough, grill the steaks for roughly 3-5 minutes per side, depending on the thickness of the steaks. DO NOT overcook the steaks because venison can easily get dry and tough. Cook to medium-rare at most.
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