Miso Glazed Venison Steaks
In the northern hemisphere, the mid-summer mark has gone and past. We both hope you all are doing well, considering how long its been since weve posted, and that youre keeping close to your grills. It is odd, knowing that this will be the last year that either of us will be able to grill all year round. When I join Jen in Nebraska, the coming Midwestern winter will most likely force us to change our spoiled SoCal grilling habits. So while its still warm and fair outside, we encourage you all to grill grill grill!And if youre having trouble thinking of new, creative ways to grill, give this recipe a try. Its unique, easy and quick, perfect for those hot summer days when youd rather not spend long hours in a hot kitchen to make a dynamite meal. Serve these Miso-Glazed Venison Steaks with your favorite side dishes or go light and serve it with rice, steamed veggies and a salad. As always, enjoy!Servings: 2Prep Time: 40 minutesCooking Time:10-12 minutesIngredients: - 1 to 1 1/2 lbs. venison steaks- 3 tbs. of red wine vinegar- 2 tbs. of yellow miso paste- 1 tbs. of packed brown sugar- 1/8 tsp. of cayenne pepper- 2 cloves of garlic, minced- fresh ground pepper1. Remove all silver skin and fat from venison.2. Combine vinegar, miso paste, brown sugar, cayenne pepper and garlic in a small bowl. Stir until you get a smooth paste. 3. Spread paste onto both sides of venison steaks and sprinkle with ground pepper. Set aside at room temperature for 30 minutes.4. While steaks are resting, start the grill and prepare it to medium-high heat. Once grill is hot enough, grill the steaks for roughly 3-5 minutes per side, depending on the thickness of the steaks. DO NOT overcook the steaks because venison can easily get dry and tough. Cook to medium-rare at most.Serve with your favorite sides and enjoy!
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