The Best Venison Steaks

The Best Thin-Pounded Venison Steaks. By pounding venison very thin, then searing it quickly on a hot grill, Paschina serves up meat that’s butter-tender with a subtle edge of char and with flavors heightened by a bath in garlic-and-rosemary-specked olive oil. venison hindquarter roast 1¼ cups olive oil, divided 2 Tbsp. of the rosemary, the ginger, the balsamic vinegar, and the molasses. Add the green onions, tomato slices, and radicchio to the mixture, using your hands to gently coat. Let the vegetables marinate for at least an hour at room temperature. Arrange the vegetables on the grill, cut sides down. Grill the tomatoes for about 3 minutes per side, until blistered and a little charred. As they’re done, transfer the vegetables to a platter and dash with salt and pepper. Add to the platter with the vegetables and serve.
venison steak
Grilled venison steaks are the perfect summer meal

As the winemaker at Virginia’s acclaimed Barboursville Vineyards, Luca Paschina spends a lot of time outdoors, in the vineyards, extracting the most intense flavors possible. That goes for his off-duty hours, too, when the native of Piedmont, Italy, can often be found deer hunting in the woods around his home near Charlottesville. By pounding venison very thin, then searing it quickly on a hot grill, Paschina serves up meat that’s butter-tender with a subtle edge of char and with flavors heightened by a bath in garlic-and-rosemary-specked olive oil.

Ingredients

1 to 1½ lb. venison hindquarter roast

1¼ cups olive oil, divided

2 Tbsp. finely chopped fresh rosemary, divided

1 tsp. minced fresh ginger

1 tsp. balsamic vinegar

1 tsp. molasses

4 spring onions, halved lengthwise

4 tomatoes, sliced into 1-inch rounds

2 heads radicchio, quartered lengthwise

1 Tbsp. minced garlic

Salt and freshly ground pepper, to taste

Directions

  1. Combine 1 cup of the olive oil in a large bowl with 1 Tbsp. of the rosemary, the ginger,…
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