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This simple recipe for flame-kissed BBQ
rubbed steak will have your mouth watering!!!
Ingredients
2 lbs of boneless venison steak (3/4 to 1" thick - trimmed of any fat)
1-2 T of WildCheff Downeast BBQ Game
Rub
Olive oil
Directions
Trim steaks of any silverskin or fat. Season
and rub both sides of steak generously with Downeast BBQ Rub. Coat steaks with olive oil. Let sit on a plate at room temperature
for 10-15 minutes. (This will produce a more tender and juicy steak).
Heat outside grill up to medium high heat.
Make sure that you brush the grill grates with olive or canola oil as this helps the steaks to not stick to the grill. They
will still sear well with this method, but not stick.
Once grill is heated thoroughly, place steaks on grill and cook
approximately 3 1/2 minutes per side to reach medium rare - 4-5 minutes per side for medium, then remove them from grill and
let them rest for 5 minutes. This will allow the internal juices to redistribute throughout the meat.
When you remove
the steaks from the grill, take skewered baby portablella mushrooms and place them on grill and close lid. Check them every
minute or so and keep turning them until they are browned on all sides and have the appearance of being cooked, but not to
excess. This should take approximately 3-5 minutes. Remove from grill.
To serve steaks place them on a cutting
board and slice them on the bias across the grain of the meat so that you have thin slices. Fan the slices on plate with natural
juices and place a mushroom skewer across the slices. Options for side dishes include grilled fingerling potatoes, couscous,
risotto or a fresh salad.
Wine selection: Cabernet Sauvignon, Beaujolais, Merlot
Recipe for grilled mushrooms
Ingredients
1 large container of baby portabella mushrooms
WildCheff
Sagebrush Outdoorsmen's Blend
Olive oil
Fresh ground pepper
Mini bamboo skewers
Directions
Soak bamboo skewers for 15 minutes in cold water. Clean mushrooms by trimming stems of mushrooms and wiping mushrooms
with a moist paper towel to remove any dirt. (Tip: Never rinse mushooms under water as they absorb water like a sponge and
get soggy when you cook them). Place mushrooms into large bowl and coat outside of mushrooms by drizzling some olive oil over
them. Add some WildCheff Sagebrush seasonong and pepper then toss gently with your hands. Place mushrooms on skewers and grill
until browned on all sides. Serve with BBQ rubbed venison steak.
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