EPISODE 6 – Roasted Venison with Tomato

Ingredients:

  • 1/4 c. olive oil
  • 2 sprigs thyme, stripped
  • ½ tsp- red pepper flake
  • 4 garlic cloves, minced
  • 1 sprig rosemary, stripped
  • Salt and freshly ground black pepper to taste

Directions:

  1. Mix together olive oil, thyme, red pepper flakes, garlic, rosemary, salt and pepper into a freezer bag. You may need more depending on the number of steaks you are preparing.
  2. Put the steaks into a sealable bag and move the bag around until all steaks are evenly coated. Leave steaks marinating in the refrigerator overnight (minimum 8 hours).
  3. In a saute pan, on medium heat, cook the tomatoes on the vine for 3-4 minutes. At the same time, add the steaks to the pan and cook for 3-4 minutes.
  4. Flip the steaks and cook the other side for an additional 3-4 minutes.
  5. Pull the tomatoes and set aside.
  6. Remove the steaks from the heat and tent with foil, letting them rest for 5 minutes.
  7. Slice and serve with the tomatoes.