Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.
Smoky Chile Marinade
- 4 dried chipotle chiles
- 1 cup hot water
- 8 cloves garlic
- ½ cup chopped onion
- 1⁄3 cup olive oil
- ½ cup dry red wine
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon-style mustard
- 2 teaspoons brown sugar
- 2 teaspoons ground chile de arbol or other ground hot chiles
- 1 teaspoon Worcestershire sauceThe Venison
- 4 venison steaks or substitute beef steaks, 1 inch thick
- Cover the chipotle chiles with hot water and soak for 30 minutes to soften. Drain and remove the stems and seeds from the chiles.
- Sauté the garlic and onion in the oil until soften. Allow to cool. Place all the ingredients, except the venison, in a blender or food processor and puree until smooth.
- Place the meat in a nonreactive pan, cover with the marinade and marinate, covered, for 2 hours in the refrigerator.
- Grill over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium rare, internal temperature at 150 degrees F. Slice one of the steaks open to check for doneness, if you wish.
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