This recipe is versatile. From deer, elk,or any wild game. Try it for your beef steaks and chicken too. Exchange the Montreal steak seasoning for: Costco sweet mesquite seasoning, Cabela's spices:Pecan Honey, McCormick's smokehouse maple or try your own spice that you like.
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.
Deer or Elk steaks or chicken breast : large pieces or small. Pat dry. Try to keep the steaks close to the same size. Use more tender cuts.
Marinate:Put the olive oil, garlic and Montreal steak seasoning in a zip lock bag and add the deer steaks..mix well and set aside at least 1 hour before your dinner starts. Turn the bag if you happen to walk by it.
Refrigerate if longer than 1 hour.
Remove the steaks from the marinate and throw the marinate away.
Place in bar-b-que..I like to keep the temperature around 350 degrees. Close lid. Cook for 5 min and turn and cook for another 5 min. This is just a guestament on the time as it depends on what size the steaks are.
If 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.
I like kabob baskets so everything is easier to turn.
Bar-b-que like a regular steak..The olive oil helps the meat from drying out. Turn once with tongs and cook the other side.
I cooked the kabobs about 5 min. on top and on bottom for a total of 10 min.