This nice spring weather we’ve all been enjoying has really kick-started our favorite time of year–grilling season. It’s time to break out the coals and kettle grill, season up some steaks, burgers, ribs and chops, and put meat to the fire. Or, if you were lucky enough to win a Wild Chef contest, like reader Levi Banks, then you could just heat up the Camp Chef Grill Pan and cook your venison steaks on it. Coincidentally, I did the same with some elks steaks the other day. Now it’s up to you to decide whose looks better.
Draper’s Elk Steaks
I can’t take all the credit for these steaks as I didn’t shoot the elk they came from; my girlfriend T. Rebel’s dad did. Last fall, he drew a once-in-a-lifetime Nebraska bull tag, and I got the honor of guiding him to a nice 6×6. In return, he let me have some meat (and allows me to date his daughter). Fair trade, I say. These steaks were simply cooked. First, I got my pan screaming hot, then grilled them for about 4 to 5 minutes on each side, rotating them 90 degrees after a few minutes to get the cool cross-hatched grill marks you see here.
Mrs. Levi Banks Southwestern Venison Steaks**
My wife did this one. I have to give her credit: She sometimes asks what I would like or how it might be good, and I just said, “I don’t know, grill it?” She sliced up some deer with just salt and pepper and cooked it in the grill pan I got as a prize from the Wild Chef. Then the veggies–red onion, red bell pepper, zucchini, and corn–were sauteed in another pan with a little cumin and maybe chili powder. Then obviously the green stuff is guacamole.
Vote for your favorite, and don’t forget to send your food photos to firstname.lastname@example.org.