DIY Marinated and Grilled Venison Steaks with Yam Sticks and Dip

marinated and grilled venison with grilled yam

Now that the worst of the summer heat is behind us, we're back to grilling as often as we can. We found some all natural venison steaks from new Zealand and decided to grill them up with a couple of yams cut into 'sticks' and served with sour cream for dipping. Not a fancy meal; but a different experience and quick and easy to make. Anita hasn't eaten much venison but she likes lamb and they both have a mild gamey flavor that is different from beef, pork and chicken. So here's what we did. It was delicious and we will try to eat more venison in the future as we believe a varied diet is beneficial to health in this day of out of control pollution.

Makes: 2 servings
Prep Time: 25 minutes
Cook Time: 35 minutes

INGREDIENTS:
12 oz. package of Atkins Ranch all natural New Zealand Venison sirloin steaks (purchased frozen at Whole Foods Market)
2 T extra virgin olive oil
1 T Worcestershire sauce

1 T lemon juice

1 T soy sauce

2 t crushed garlic
fresh ground black pepper
a pinch of red pepper flakes for taste enhancement
1 t dry mustard
1 T fresh chives, chopped
Chinese Five Spice
Sour cream for the yam stix
Parsley for garnish

This shows how to cut them into triangular sticks then sprinkle with the Chinese Five Spice mix.

Here they are all cooked and ready to eat! They're crispy on the outside and soft on the inside. YUM!

PREPARATION:
1. Mix the marinade ingredients together and place the venison and marinade in a plastic bag. Set in the fridge overnight. Turn the bag every now and then.
2. Cut the yams into triangular shaped wedges. Sprinkle with Chinese Five Spice.
3. Heat the grill to medium-high heat. When the grill is ready place the yams, skin side down, on one side of the grill. Cook 5-8 minutes, depending on the heat of your grill.
4. When the yams are half done, add the venison to the other side of the grill and cook for 3 minutes per side. Be careful not to overcook the venison as that ruins the flavor and texture.
5. Meanwhile, turn the yams to grill each side of the triangle and continue to cook 3 minutes per side. This will be about 11-15 minutes total.

PLATING:
1. Place the yams onto heated plates then add the venison.
2. Garnish with Italian parsley sprigs and serve with sour cream for dipping the yam sticks. The venison doesn't need any steak sauce; but if I were to choose one to go with them, I would use A1 Sauce or something like that.

Bon appetit,
Tom and Anita

DIY Marinated and Grilled Venison Steaks with Yam Sticks and Dip