Grilled Venison Steaks with Rosemary

Instructions

1. Step 1

   Whisk the olive oil, rosemary, garlic, lemon juice, salt, and black pepper together in a mixing bowl.

   Ingredients used: 2.0 gr Black Pepper, 9.0 gr Garlic, 15.0 ml Lemon Juice, 30.0 ml Olive Oil, 8.0 gr Rosemary, 6.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Add the venison steaks and turn them until evenly coated. Cover and marinate in the refrigerator.

   Timer: 20 min (fixed)

   Ingredients used: 680.0 gr Venison

   Cookware: mixing bowl, tongs

3. Step 3

   Preheat the grill on high heat during the final 10 minutes of marinating.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Lift the steaks from the marinade, let the excess drip off, and place them on the grill. Cook without moving until well marked.

   Timer: 4 min (fixed)

   Cookware: grill, tongs

5. Step 5

   Turn the steaks and continue grilling until the centers reach at least 63°C.

   Timer: 4 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the steaks to a clean plate and rest before serving.

   Timer: 5 min (fixed)

   Cookware: plate, tongs