Spicy Grilled Venison Rib Steaks

Spicy Grilled Venison Rib Steaks

I love spicy (hot) food and I know a lot of other people do too.  I like my wings so hot, that the morning after eating a pile of ‘em, I normally end up sitting in the outhouse, with my eyes crossed while biting down on a block of wood.  But, somehow… it’s worth it!  Don’t worry, though, this venison recipe isn’t all that hot.  It’s just “warm.”

I like to use rib steaks (chops, as they’re often called) because they’re super tender and mild. They’re a lot like lamb chops, actually.  I normally “French” the ribs, meaning I remove all the fat and tiny bits of meat from the ribs.  This way, people can pick them up by the bone and eat them like finger foods if they want to.

There are two reasons why we marinade things:  One is to enhance flavour and the other is to tenderize.  Rib steaks from a deer will be tender no matter what you do… so in this case, we’re marinating for flavour… BIG flavour!

Marinade (Enough for 8 rib steaks, which are a little bigger than lamb chops)

  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, fine chopped or crushed
  • 1 tsp of medium heat hot sauce (Frank’s or something similar)
  • 1 tsp ground cayenne pepper

Let the meat sit in the marinade in the refrigerator for a few hours, or overnight if you have the time.

Before you place the steaks on the grill, let the meat sit for an hour at room temperature.  Grill on high heat for about a minute and a half per side (medium rare).  It would be a crime to overcook these beautiful steaks.  The spirit of the deer would even come back to haunt you!!

Serve with anything really, but a simple stir fry works well.  Rice would too, as would potatoes.

“Pound ‘er Down!”

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