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.
- 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)