Still loving my Vortex!
Tonight I decided to do some Venison Round Steaks from an Axis Doe I shot last fall.
I first marinated (EVOO, Soy Sauce, Worcestershire, lemon, Garlic, Pepper, Thyme & Parsley) the venison for about 7 hours.
I made a "butter topper" with butter, garlic, and Parmigiano-Reggiano. Poured it on wax paper and put back in the fridge to harden
I seared the Round Steaks in halves (due to the size) over the vortex
Put the butter toppers on and moved off the Vortex to the side
Served with some roasted cauliflower (wife seasoned) some roasted sweet potato and jalapeños
Turned out perfect with a nice rare temp and the butter topper gave it added to the flavor of the Venison
Thanks for looking!
- Jason
Tonight I decided to do some Venison Round Steaks from an Axis Doe I shot last fall.
I first marinated (EVOO, Soy Sauce, Worcestershire, lemon, Garlic, Pepper, Thyme & Parsley) the venison for about 7 hours.
I made a "butter topper" with butter, garlic, and Parmigiano-Reggiano. Poured it on wax paper and put back in the fridge to harden
I seared the Round Steaks in halves (due to the size) over the vortex
Put the butter toppers on and moved off the Vortex to the side
Served with some roasted cauliflower (wife seasoned) some roasted sweet potato and jalapeños
Turned out perfect with a nice rare temp and the butter topper gave it added to the flavor of the Venison
Thanks for looking!
- Jason