Bar-B-Qued Deer Steak
I also use chicken breast. Boneless and skinless. The olive oil seals in the juices and keeps it from drying out.
I have a lid on my barbeque and have a temperature gauge.. This works like an oven so I keep my temperature to 350 degrees (no higher) and a meat thermometer to test for doneness on all my meats.
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- 1/3 c
- olive oil, extra virgin
- 1 1/2 tsp
- garlic, minced or 2 cloves garlic, minced
- 1 Tbsp
- montreal steak seasoning
DEER STEAK (ELK STEAK: YOU WOULD NEED TO ADJUST AMOUNTS)
5If the deer steaks are to small, I like to put them on kabobs with pieces of onion, green peppers or small sweet (red,yellow,orange) peppers and mushrooms. Use some of the marinate on the veggies.
7I cooked the kabobs about 5 min. on top and on bottom for a total of 10 min.