If you’re a seafood lover then you know a bit of Cajun spice in the shrimp or crawfish boil adds a zesty kick to the party, and it does the same for venison!
When you’re cooking deer meat it’s a good idea to not drown the meat in marinades or seasonings. Venison has a great flavor. But now and then, we like to add a bit of this or that and throw things into another gear.
Give this a try this weekend for Father’s Day if you have some venison in the freezer. If not, break out the beef to practice with before deer season gets here!
4 venison steaks
Pepper, Sea salt and Cajun seasoning to your tastes
2 Garlic heads
1 Tbsp extra virgin olive oil
Season steaks with pepper, sea salt and Cajun seasoning. let rest for 30 minutes before cooking. Cut off the tops of the garlic cloves, but leave the cloves attached to the head. Put the garlic cloves in foil and sprinkle with olive oil. Season with black pepper and sea salt. Close the foil so it will be able to steam on the grill. Start cooking the garlic heads first, over low to medium heat for 25 minutes. Then grill venison steaks to medium. Squeeze the warm, steamed garlic from the cloves onto the steaks and spread. Serve, and enjoy!