Tender and juicy Venison Steak

Delicious grilled or broiled venison steak

Author

T C

Tasty food!

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 122F / 50C

Ingredients

• 1lb of venison sliced into 1/2 inch thick steaks
• 1/2 cup duck fat
• Salt/pepper
• Meat tenderizer (I prefer Badia unseasoned, but any unseasoned/unsalted will do)
• Garlic powder

Directions

1. Thaw the venison steaks and rub generously with a dry rub of meat tenderizer, salt/pepper and garlic powder. Let sit in the refrigerator for 3-4 hrs.
2. Remove steaks from the fridge and place in the bag, drizzle the 1/2 cup of duck fat over the steaks and seal.
3. Place the bag in the water bath for at least 4hrs.

Finishing Steps

1. Remove the steaks from the bag and pat dry, save the jus.
2. Grill or broil the steaks at a high heat for 2-3mins per side and let cool for 10-15 mins before serving.
3. Using the jus from the bag, either mix into a cream gravy or reduce to a thick sauce (sautéed mushrooms and caramelized onions make a good addition to this) for finishing/drizzling over the steaks.