During an exciting whitetail rut hunt in North Georgia, I stumbled into a local steak seasoning/marinade that my local friends were raving about: Dale’s Seasoning. Apparently, Dale’s is a staple in that part of the world when it comes to grilling steaks. When my friend, Tim, said he used Dale’s for venison jerky, I knew it would work equally well for backstrap steaks. Sharpen your knife, slice up some venison steaks, and get a taste of the South with this grilled venison slider recipe.
1 venison backstrap
1 bottle Dale’s Original Seasoning
1 large package sliced portobello mushrooms
1 large sliced red onion
1 large sliced white onion
1 beer (lager or pilsner)
2 sticks unsalted butter
Ground black pepper
Fresh minced thyme
Sliced Swiss cheese
Brioche slider buns
1. Sharpen chef’s/chopping knife with Work Sharp Benchstone and butterfly backstrap into small steaks (sized for slider buns).
2. Marinate steaks 4-6 hours in Dale’s Original Seasoning and beer.
3. Cook sliced onions and mushrooms in butter on low to medium heat until caramelized. Season with Kosher salt and black pepper.
4. Grill marinated venison backstrap steaks until rare. Cover with caramelized onion/mushroom blend and smother with Swiss cheese. Cook until medium rare. Remove from grill.
5. Toast slider buns in leftover pan butter.
6. Top slider buns with steaks and sprinkle with minced thyme.