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Goes Great with

Grilled Venison Steaks and Sand Candy® Sweet Potatoes

Courtesy of Big Green Egg

Ingredients:

  • 6-8 Venison steaks
  • 2 Sand Candy Sweet Potatoes sliced thin
  • Big Green Egg Citrus & Herb Seasoning to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary
  • Salt and pepper to taste

Method:

  1. Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.
  2. Season your venison steaks to taste with olive oil and Big Green Egg Citrus & Herb Seasoning.
  3. Cut sweet potatoes into thin pieces. Rub slices with olive oil, salt and pepper to taste. Place directly on the grid and grill for 10+ minutes turning frequently until tender. 
  4. Sprinkle with fresh rosemary and remove from heat to rest.
  5. Add the steaks to the grate after the potatoes have been cooling for about 5 minutes. 
  6. Sear on both sides for about 2-3 minutes or until internal temperature reached 145°F/63°C -165°F/74°C.
  7. Plate and serve!

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