INGREDIENTS

2-3 venison steaks

Pit Boss GSP (garlic, salt, pepper) seasoning, to taste

3-4 c. Romaine lettuce

2 tbsp. olive oil

2-4 tbsp. blue cheese crumbles

1/4 c. chopped pecans

balsamic glaze, to taste

INSTRUCTIONS

1. Preheat grill to 350º F.

2. Season venison steaks with Pit Boss GSP and cook on grill to your desired wellness. 

3. Allow steaks to rest, then slice into bite sized strips.

4.  Toss lettuce, olive oil, blue cheese, and pecans together. Add Pit Boss GSP to taste, then divide salad into two servings.

5. Top each serving of salad with venison steak strips. Drizzle with balsamic glaze, serve and enjoy!