Easy to Make Summertime Southwest Fajitas by Scott Leysath

I prefer to cook better cuts of venison quickly with high heat. If you like a smoky, medium-rare deer steak, fire up the grill and don’t slap the meat on the grate until it’s screaming hot.

If it sticks, leave it alone. Once it is sufficiently charred on the grill side, it will flip easily. If the deer steak is on the thin side, less than 3/4-inch, you probably don’t even need to cook the other side. Just serve it with the grilled side up and top with a little butter or a spoonful of sauce.

If it sticks, leave it alone. Once it is sufficiently charred on the grill side, it will flip easily. If the deer steak is on the thin side, less than 3/4-inch, you probably don’t even need to cook the other side. Just serve it with the grilled side up and top with a little butter or a spoonful of sauce.
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