Lake Ontario Outdoors

Belly Up to the Bar for Lakers, Niagara Style

If a lake trout could talk, it would probably sound a lot like Rodney Dangerfield – a fish deserving of more respect. Lake trout are usually at the bottom of the totem pole when it comes to angler preference, at least from the standpoint of the diehard sportfishing enthusiast on Lake Ontario.

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Rubbed Venison Steak

1/4 cup lime juice
Four – 8 oz. venison steaks
½ cup butter (softened)
1 tbsp lime juice
1 tbsp chopped fresh cilantro
2 tbsp steak seasoning
1 tbsp chili powder

Whip together the butter, lime juice, and cilantro in small bowl until well combined. Transfer butter mixture onto large piece of plastic wrap. Gently wrap and form the butter into a log. Freeze until ready to use.

Prepare the grill for medium high heat.

Mix together the steak seasoning and chili powder in a small bowl. Rub the seasoning blend onto both sides of venison steaks.

Grill the steaks to preferred doneness, five to eight minutes per side for medium. Top each steak with a slice of the lemon cilantro butter to serve.

Suggestion: serve this venison with a well balanced dry red wine such as Thousand Island Winery’s Cabernet Sauvignon.

*this can also be used with beef or elk steaks. For a less spicy rub, use only tsp of chili powder.

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