Ingredients:
venison backstrap steak
olive oil, curry, paprika, cumin, garlic powder, sea salt, pepper, and a beef rub
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Preparation:
Marinade the venison backstrap steaks in a mixture of olive oil, curry, paprika, cumin, garlic powder, sea salt, pepper, and a beef rub for 2 hours.
Pound the steaks with a rolling pin while still in the bag.
Get your grill hot and grill steaks till medium rare or to your liking.
Wait 5 minutes to let the meat rest before cutting into slivers to top your salad with.
Chef Salad:
lettuce
2 boiled eggs
several slices of bacon
cheese
sauteed onions
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