We’ve had a couple warm, sunny days here to break up the cold and snow lately. There’s still plenty of winter left, but that little bit of sunlight is just enough to remind us that spring will be here soon. And there’s no better way to celebrate a break from winter than grilling out. Nothing fancy, just some venison on the grill, maybe a baked potato on the side, a cold beverage, and that’s enough to make a good night.
Richard Baldwin had the same thought when he submitted his favorite venison steak recipe. It’s simple — but it sounds awfully tasty. Give it a try.
- Venison steaks
- Butter, melted
- Salt and pepper to taste
Cut steaks to desired size and hammer with a meat tenderizing hammer. Dip meat in melted butter, then salt and pepper to taste. Grill over low heat to desired doneness.
There’s just something satisfying about knowing you’ve done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn’t have to pay someone else to do it for you! Gut It • Cut It • Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.