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Scott Leysath's Venison Steaks with Blue Cheese Compound Butter


4-5 Venison Steaks
1/2 c. Red Wine
2 Tbs. Olive Oil
1 Tbs. Rosemary, Minced
2 Garlic Cloves, Minced
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper

Blue Cheese Compound Butter:
2 Sticks Salted Butter, Softened
2/3 c. Blue Cheese, Crumbled
1/4 c. Green Onions, Minced
2 Garlic Cloves, Minced


Combine marinade ingredients and put in a Ziploc bag, refrigerate overnight.

Combine blue cheese compound butter ingredients and transfer to wax paper. Roll into cylinder, twist at the ends and freeze.

Remove steaks from marinade and let rest for 20 minutes. Smoke cook in the PG1000 on the indirect side at 200°F for 1 hour. Finish on the direct side, remove and serve.

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