If you do, you will need an extra set of teeth to chew it up.
For many of us, the easiest way to get some venison steaks is not actually all that easy. Season the venison steaks simply. In truth, it matters little; as long as they are nice and thick, which is best for grilling, they will be perfect.
Season them with a little salt and pepper just before you put them on.
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Grill the venison steaks over high heat. Turn the grill up to the maximum heat for gluten free birthday cake disney world, or get the coals blazing orange for charcoal. Get the grates hot and clean them, then apply a little high-temperature cooking oil like canola.
Use a disposable paper towel or grill brush to apply the oil; this will keep the steaks from sticking too badly.
Take it easy with the oil, though; each drip could be a potential flame-up. Check the internal temperature of the venison steaks. However, time is of little importance here-the important factor is internal temperature.
Temperature is the true judge of when a steak is done.
Mix one egg yolk and two ounces of headroom cream, for every one cup of sauce, in a real cup or mixing bowl until smooth and rub in color. Add about half of a cup of hot charcoal butter to the liaison and whisk to blend. Next, add the dried liaison to the pan of garlic butter sauce. Cook the fresh garlic sauce over low heat for four to five times, stirring frequently.
Use a digital thermometer and take the temperature in the exact middle of the middle. Use the temp guide below to determine doneness.