Monday, November 7, 2011

Grilled Venison Steak with Smashed Red Potatoes!

I realize it has been awhile since I've blogged, and I'd love to say I'll be better, but who knows!  Recently I have been cooking and baking more, thanks to cooler weather and lots of venison in our freezer.  We are almost exclusively a venison household at the moment, which has been a lot of fun to experiment with.  Part of the reason I wanted to start blogging again was because there seems to be a lack of healthier recipes for venison. 

Grilled Applewood Rubbed Venison Steak

Venison Steak (these were bone-in)
McCormick's Grill Mates Applewood Rub

Pre-heat grill, rub the rub on both sides of the steak, put steaks on grill (4-5) minutes on each side. 

Smashed Red Potatoess
6 Medium Sized Red Potatoes
2 tablespoons Olive Oil
1 tablespoon Butter
1 packet of Potato Topping (usually found in the produce section)

Place potatoes in a pot, cover with water, bring to a boil and cook until tender, but not mush with a fork.  Remove potatoes from water, cool.  Preheat oven to 425 degrees. In the meantime, mix olive oil, butter and Potato Topping in a small bowl.  Place a piece of parchment paper on a baking sheet.  Place potatoes on parchment paper and smash with a fork.  Top each smashed potato with olive oil, butter and topping mix.  Cook in oven approximately 20 minutes.

Served with corn and some low-fat blue cheese dressing.

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