Tender and juicy Venison Steak

Ingredients for 4

• 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

• Step 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.

• Step 2

  Remove steaks from the fridge and place in the bag, drizzle the 1/2 cup of duck fat over the steaks and seal.

• Step 3

  Place the bag in the water bath for at least 4hrs.

• Finishing Steps

• Step 0

  Remove the steaks from the bag and pat dry, save the jus.

• Step 1

  Grill or broil the steaks at a high heat for 2-3mins per side and let cool for 10-15 mins before serving.

• Step 2

  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.

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