Cozmo's Kitchen - Autumn Grilled Venison

Well, well, well, it's that time of year again. Time for wild game to be hitting the table. Time to reflect on the people who struggled to settle this land. Time to eat the fruits of the field. In Virginia this means Venison. This recipe is one I have used for over twenty years. It takes the gaminess out of the meat leaving true venison taste. So, c'mon, let's put on our pilgrim hats (and our winter coats) and go outside and grill some venison.

Venison roast (about 5 lbs.)
1 cup couse sea salt
1/4 cup onion powder
1/4 cup Worchestishire sauce
1/4 cup red pepper flakes
1/4 cup garlic powder
2 cups butter
2 cups buttermilk

Fill a large pot 1/2 full of water. Add an entire cup of coarse seal salt. Stir the mixture. Lower your venison roast into the pot of salt water. Cover and refrigerate for 24 hours.

Remove the roast from the salt water. Slice the venison into 1/2 inch steaks. Layer the steaks in a shallow baking pan. Cover each layer of steaks with a liberal coating of red pepper flakes, onion powder and garlic powder. Mix 1/2 of the Worchestishire sauce with 1/2 of the buttermilk. Pour the mixture over your pan of steaks. Cover and cook in an oven that has been preheated to 200 degrees. Let the steaks heat in the oven for 30 minutes.

Take that time to mix your basting sauce and start your charcoal. Once the charcoal is lit take your butter and melt it in a sauce pan. Stir in the remaining buttermilk, Worchestishire sauce and the leftover dry ingredients (there should be about a tsp. each). Heat the sauce on medium heat, stirring constantly.

Place your steaks onto the grill. Baste each with your sauce. Flip after 3-4 minutes and baste the other side. Cook each steak to medium rare (or whatever temp you prefer). Serve the steaks hot with some sauteed mushrooms and onions along with a side of mashed potatoes and corn on the cob. It's the only way to introduce venison to newbies and makes a perfect fall meal from the grill.