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| The Meat: Lean, perfect venison steaks, cut evenly to about 1/2" thick. |
The Method: Marinate for a couple of hours in EVOO, balsamic, paprika, garlic salt and pepper, allowing to come to room temperature. Meanwhile, sauté onion, carrot, fresh garlic and ginger, paprika and pepper, sprayed with oil. When ready to cook meat, **pat it dry with paper towels,** remove onion mix from pan and crank the heat. Add a drop of oil, if you need to, and quickly sear the steaks on both sides. Remove to board and put onions back in pan, lowering heat. Rest meat for about five minutes; slice on bias and return to pan that has been removed from stove. It will finish cooking, creating lots of juices with retained heat, as you serve.
The Menu: Huge baked potato for Joe; most of the veggies for moi; salad; and most importantly, a steak for Mambo... hold the onions. Woof.
