Everyone loves T-bone steaks, but not everyone has tried them prepared this way! In this episode of Wild Table with Savage Arms, chef Mike Robinson teaches you how to create a venison T-bone meal that will spoil you and your guests for beef from here on out.
Ingredients
- Venison T-Bones and French Trimmed Racks
- Beef Stock
- Butter
- Olive Oil
- Traeger Coffee Rub
- Bulb of Garlic
- Salt and Ground Pepper
- Ras El Hanout
- Dried Oregano
- Dijon Mustard
- Wholegrain Mustard
- Red Wine Vinegar
- Tomato Concentrate
- Malt whiskey/Cognac
- Rosemary
Instructions
Prepare a rub for the T-Bones and French Trimmed Rack by combining the following into a small bowl; tbsp of Traeger coffee rub, two cloves of garlic (grated), large pinch of salt, 2 pinches of black pepper, tbsp of rasel hanout, tbsp of dried oregano, tbsp of paprika, 2 tbsp of Dijon mustard and a good splash of red wine vinegar. Add a glug of olive oil to combine into a thick paste.
Wearing gloves, massage the rub into both sides of the meat until generously covered, and then leave to marinate.
Set the Traeger at 125°C/280°F and when at temperature place the venison directly onto the grill. Cook for around 40 minutes before reverse searing in a pan.
Create a sauce by adding 1 ½ pints of concentrated beef stock to a pan, add a tbsp of whole-grain mustard and a tsp of tomato concentrate. Add a splash of Malt Whiskey before reducing slightly.
To reverse sear the venison; combine olive oil and butter in a pan to create a foam and add several cloves of garlic and a few sprigs of rosemary. Place the venison directly into the hot pan to create a crust it should only take a minute or so on each side as the cooking has been done in the Traeger. (If you have either Cognac or whisky to hand, you can pour a splash over and flambé the T-Bones.) Allow the meat to rest for around two minutes before serving.
