INGREDIENTS

ELK RIBEYE

20 oz. (about 10 strips) your choice of venison roast, tenderloin, or backstrap

1 tbsp. Pit Boss GSP (garlic, salt, pepper) seasoning

1 tbsp. Pit Boss Chop House seasoning

2 tbsp. olive oil

2 limes, juiced

¼ cup cilantro, chopped

3 garlic cloves, minced

INSTRUCTIONS

  1. Preheat Pit Boss grill to 350 degrees.
  2. Make sure venison is cut into strips. Season strips with Pit Boss Chop house and GSP seasonings.
  3. Pour olive oil, lime juice, cilantro, and garlic into zip lock bag and mix. Add seasoned venison strips to bag with marinade. Mix thoroughly.
  4. Refrigerate venison marinade for anywhere from 1 hour to overnight.
  5. Remove from refrigerator and place strips directly on the grill. Cook for 3-5 mins on each side.
  6. Remove from grill and serve with your favorite peach salsa. Here is the recipe for our favorite peach salsa:

PEACH SALSA:

2 fresh peaches

¾ cup diced cherry tomatoes

2 jalapeños, diced and de-seeded

1 tbsp. chopped cilantro

1 lime, juiced

1 tbsp. honey

½ tsp. salt

Blend all ingredients together, serve with marinated venison, and enjoy!