Thread: i might ...

Looks good but some pork chops would be nice to.

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I guess you cut them out of the hind quarter..how thick are they?

Originally Posted by KnightShadow10

I guess you cut them out of the hind quarter..how thick are they?

they were about 3/4 of an inch thick and are round steaks off the hind quarter . I think that they need a good liquid smoke bath and numerous tenderizing ingredients put on them and then put back in the fridge for around 24 hours before you grill them . Mind you there is no exact recipe and some folks like there venison done differently on the grill . I also sometimes let them sit at room temp. covered in saran wrap for half a day on the counter . not a bad way to consume venison for sure and these particular steaks were off an older deer . the young deer are much more tender for this venue and I would say try a yearling first before you graduate to older deer steaks but none the less pretty fine eating . very hot fire and don't cook them long and only turn them once . about 2 to 3 minutes per side should be pretty close on a hot fire this thick . a little butter spread on them when they come off the fire and let them rest on a plate covered in foil about 5 minutes or so .....
somewhere around medium rare is best or they will be dry and tough .
AND some fresh mashed potatoes and some fresh green beans and a super cold brew in a frosted mug will complete the ensemble quite well ...