There’s not much that can beat a smokey, juicy, flavorful wild game steak hot off the grill. However, wild game is lean and you don’t want it spending much time over high heat. If you want quick cooking and smoke flavor, the Smokehouse Smoker Box will be your new favorite cooking gadget. By firing up one side of the grill, you’ll get the steaks searing while the smoker box–set up on the cool side of the grill–will pump deep smokey flavor into the meat in a surprisingly short amount of time. Once the steaks are done, if you have pellets, chips or chunks still smoking, toss some onions on the grill for a smokey addition to your favorite soup, stew or chili.
INGREDIENTS
1 pound wild game back strap or sirloin (deer, elk, moose, antelope)
Fresh chives or green onions for garnish
Smokehouse Cherry BBQ Pellets
Marinade
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon granulated onion
Salt to taste
DIRECTIONS
In a shallow dish, mix marinade ingredients. Cut wild game into 1/2-inch slices. Between two layers of waxed paper, pound steaks to 1/4-inch. Coat each steak in marinade and let sit at least 30 minutes at room temperature or refrigerate up to 8 hours (bring meat to room temperature before grilling).
Preheat grill to 400º - 450ºF. Fill smoker box with BBQ pellets. Place smoker box on the indirect heat side of the grill or on the grill shelf. Ignite pellets using match-free Fire Lighters (included with Smokehouse Smoker Box). Once pellets begin to smoke heavily, adjust draft control to desired smoke output.
Grill steaks 2-3 minutes per side or until they reach desired doneness. Keep grill closed as much as possible during grilling time. Garnish with fresh cut chives or green onions if desired.
