Garlic Blackened Pot Roast is prepared with venison. Whether you hunt your own, get some from a friend, or buy some at your local butcher, you’ll love this hearty roast.
Planked Venison Steak
Planked Venison Steak gets a smoky flavor by cooking on the grill. We’ve enjoyed this with bison, bear, and pronghorn meat, among others.
Because the meat is protected by a plank and layer of vegetables, as well as another layer of vegetables on top, it retains its moisture very well. Try swapping out the peppers for root vegetables in the fall.
Both the meat and vegetables in this recipe readily acquire smoke flavors, making for a delicious meal. Try serving this alongside fresh baked bread or biscuits.
This recipe is from Tiffany’s book Plank It! Wrap It!. To buy this book, and many more, visit here.
2 teaspoons dry mustard
1/2 teaspoon salt or meat tenderizer
4 to 6 (1-inch) (2.5cm) venison steaks
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 to 2 jalapeno peppers, chopped
1/2 cup chopped onions
1 tomato, chopped
1 soaked cooking plank
Sprinkle the dry mustard and salt or meat tenderizer over the steaks and lightly pound with a meat mallet or tenderizing tool.
Brush both sides of steaks with olive oil.
In a small bowl, mix the peppers, onions, and tomato.
Preheat a grill or oven to 350 degrees F (177 degrees C).
On a hot grill or skillet, sear the steaks for 30 seconds on each side.
Place half of the pepper mixture on a prepared plank. Place the steaks atop the pepper mixture and top with remaining the peppers.
Grill or bake for 20 to 25 minutes, or until the steaks reach desired doneness.
Serve directly on plank if desired.