For young venison or Farm field fed older deer steaks, a simple time saving recipe, that does not involve hours of marinating.
Mix butter with garlic and chives to create a paste. Use approximately 1 clove of garlic for each steak, and enough butter to coat each steak with the paste to a thickness of 3mm.
Wrap each steak in plastic wrap and place in refrigerator, for at least 3 hrs., 8 or more is better.
Unwrap steaks and place on preheated barbeque, with the butter side up. Cook on this side until most or all of the butter is melted. Flip steak and sear on the other side for 1-2 min depending on thickness and preference.( This method will produce medium rare results on 3/4 inch steaks.
Let meat rest 4-5 minutes and serve.
Submitted By Chris Gove
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