Associated Press
These assertively seasoned venison steaks also can be made using bison or beef. Like most game, venison is lean; keep it rare to avoid drying it out.
Venison steaks over smashed cauliflower
Start to finish: 30 minutes
Servings: 4
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and ground black pepper
1 to 1 1/2 pounds venison loin or tenderloin, cut into 4 steaks
Two 1-pound packages frozen cauliflower
2 tablespoons water
1 cup grated Parmesan cheese
1/4 cup heavy cream
Salt and ground black pepper
In gallon-size zip-close plastic bag, mix the brown sugar, paprika, chili powder, thyme, oregano, garlic powder 1 teaspoon of salt and 1/2 teaspoon black pepper.
Use paper towels to pat dry the steaks, then add them to the bag of seasonings, shaking to coat. Refrigerate for at least 2 hours or overnight.
When ready to cook, coat the grates of a grill with oil or cooking spray. Heat the grill to medium-high.
Sear the steaks for about 3 to 4 minutes per side, or until an thermometer inserted at the thickest part reads 130 F (for medium-rare). Transfer the steaks to a plate, cover with foil and let rest for 10 minutes.
Meanwhile, to prepare the cauliflower, place it and the water in a microwave-safe bowl. Microwave on high for 4 to 5 minutes, or until completely tender. Drain any excess water from the bowl.
Using a stand mixer with a paddle attachment or a potato masher, beat or smash the cauliflower. Add the Parmesan and cream, then season with salt and pepper to taste. Serve with the venison.
