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.
1Deer 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.
2Marinate: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.
3Remove the steaks from the marinate and throw the marinate away.
4Place 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.
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.
6I 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.
7I cooked the kabobs about 5 min. on top and on bottom for a total of 10 min.