Marinated Venison Steaks with Smashed Potatoes and Garlicky Green Beans

 I've never cooked venison before.  Jeremy's sister, Val, generously gave us a couple steaks from the deer she bagged last hunting season, and I was excited to give them a try.  We assume it was some sort of loin cut.  This was a good recipe.  The marinade helped keep the meat from getting too dry.     The potatoes and green beans were a nice accompaniment and tasty as well.


Broiled Marinated Venison Steaks

Ingredients:
Boneless venison steaks
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1/2 tablespoon ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Place venison in a large Ziploc bag.  In a large bowl, whisk together the remaining ingredients.  Pour half of the marinade into the Ziploc with the venison; seal bag and turn to coat.   Store both the marinating venison and the extra marinade in the refrigerator overnight.  
Discard marinade from the steaks and broil steaks 3-4" from heat for 4-5 minutes.  Turn and baste with reserved marinade; broil 4-5 minutes longer.   Let rest a few minutes before serving.

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Smashed Potatoes  (2013 Cookbook Challenge)
Recipe from Cooking for Two

Ingredients:
4 small red potatoes

1 bay leaf
3 tablespoons cream cheese, softened
1 tablespoon unsalted butter, melted
salt and pepper
1 tablespoon minced fresh chives

Directions:
Bring the potatoes, 1/2 teaspoon salt, bay leaf, and 2 quarts water to a simmer in a medium saucepan, and cook until tender, about 15 minutes.  Reserve 1/2 cup of the potato cooking water, then drain the potatoes.  Return the potatoes to the pot, discard bay leaf, and let the steam escape for a couple minuets.
Meanwhile, mix together the softened cream cheese and melted butter in a small bowl until smooth.  Stir in 2 tablespoons of the reserved cooking water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and chives.
Using the back of a wooden spoon, smash the potatoes enough to break the skins.  Fold in the cream cheese mixture.  Add more cooking water, a tablespoon at a time as needed, until the potatoes are the desired consistency.  Season with salt and pepper to taste.

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Garlicky Green Beans (2013 Cookbook Challenge)
Recipe from Cooking for Two

Ingredients:
6 garlic cloves, halved
1 tablespoon olive oil
pinch sugar
8 ounces green beans, trimmed
2 tablespoons water
1/2 tablespoon red or white wine vinegar
salt and pepper

Directions:
Microwave the garlic, oil, and sugar, uncovered, in a small microwave-safe bowl until the garlic is softened, about 30 seconds.  Heat 2 teaspoons of the mixture in a large skillet over medium heat until shimmering.  Add the green beans and water, bring to a simmer, cover, and cook until bright green, about 3 minutes.  Add the remaining garlic mixture and continue to cook, covered, until the green beans are almost tender, another 3 minutes or so.  Uncover and cook, stirring occasionally, until the beans are spotty brown and the garlic is golden, 3 to 4 minutes.  Off the heat, stir in the vinegar, and season with salt and pepper to taste.