This is one of the simplest recipes I've known. Though I have a preference for grilling you can use the same marinade to achieve spectacular results in the broiler or on the skillet!

Ingredients:

1. Four venison steaks
2. 1/2 cup Worcestershire sauce Lea&Perrins
3. 1 tbs. garlic powder
4. 1 tbs. onion powder
5. 2 tsp. herbs de Provence
6. 1 tbs. quality sea salt
7. Hickory/Mesquite Liquid Smoke
8. Virgin olive oil

Marinade

Mix ingredients two through five, and liberally coat the steaks you place in a ceramic or non-metal deep pan or casserole with the mixture.

Let sit for at least an hour. I like to let them sit in the refrigerator overnight. Then, 15 minutes before cooking, I sprinkle on the sea salt. Finally, two minutes before putting them on the grill, I coat them in virgin olive oil.

Make sure your heat is hot enough that you can't keep your open hand above it for more than 5 seconds, but not so hot you can't keep it longer thatn 2 seconds.

Lay the steaks on the grill and LEAVE THEM ALONE. Too many cooks in training keep trying to keep the meat from sticking, but end up doing just that: Letting the sear do it's job and not only do you seal in the juices, but you keep from leaving chunks of flesh on the grill.

I like my meat medium rare (no more than rare is advised for any venison as it dries it out and can make the meat taste like liver), so I grill it on each side for 2-3 minutes.

Plate and let set, for about five to 15 minutes, Add garnish, and eat.

NOTE: I like to grill veggies on the grill and will even include them in the marinade--bell peppers, sliced, are excellent for this!

Add the Liquid Smoke only for frying or broiling and apply it at the same time as the salt.

For an added lift, McQuaid's Moray Fig and Ginger Chutney

Bon Apetit!