Field to Table: Broiling a Dry Aged Venison Steak... @MIAdventureLife
Channel: MIAdventureLife
Date: 2020-02-03

This week we're finishing the last of our dry aged roast sections. This was the smallest section, dry aged for 8 weeks. Lets trim it up and pop it in the broiler to see how it turned out...
Click the links in the video to watch us harvest and process this deer from Field to Table.

Broiled Dry Aged Steak

1lb Dry aged (4-8 weeks) venison roast
3Tbs Kosher salt
1Tbs Garlic powder
3Tbs Olive oil
2Tbs Minced garlic
4Tbs Chopped white onion

Remove dried sections of roast (you'll be left with between 4-8oz)
Trim fat and connective tissue
Lightly coat steak in olive oil then cover in salt and garlic powder
Place in broiler on high for ten minutes, flipping once 
Saute onions and minced garlic in remaining olive oil
Let steak rest for 5 minutes before serving on bed of saute'd onions

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#Michigan #cooking #venison #makeyourownmeat