Venison steak with Red Eye Express

tmEGGer

I just rip-seared (~700 deg) some thin venison steaks with canola oil, kosher salt and Dizzy Pig Red Eye Express, after a night in a milk bath. It was excellent. The meat stayed nice and moist and the red eye was the perfect blend of spices for what could otherwise be an "off" flavor. This was the first time I made deer on the egg, and I could not believe how juicy and tender it was. My Culinary Institute of America-trained neighbor loved it. My wife even liked it, thoughts of bambi notwithstanding. I just seared it for about 2 minutes per side with no dwell time, since they were only about a quarter inch thick. Great stuff! Thanks for the red eye, Nature Boy!!!

Nature Boy

Sounds good! My neighbor is a hunter, and I think some venison is in my near future. I will give that a try! Kudos from a professionally trained cook is always a good sign.
Thanks Paul!
Chris