Video: Deer Camp Cooking, Week 3

We're back in deer camp. It's cold and we're hungry. Thank goodness we've got a delicious meal on tap: venison rib-eye steaks spiked with a dry rub of warming spices and rosemary roasted potatoes. Let's eat!


A smoky, spicy dry rub gives these rib-eye steaks a beautiful char and a bite of heat. Watch them carefully so they don’t overcook. Serve with Spicy BBQ Sauce.

2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons ground Ancho chili
2 teaspoons ground white pepper
3 teaspoons kosher salt
4 (10-oz.) venison rib-eye steaks, silver skin removed

1 Combine all spices in small bowl. Liberally coat both sides of steaks with spice mixture.

2 Oil grill (or campfire) grate. Heat grill. Grill steaks over high heat 6 to 8 minutes for medium-rare, turning once. Reposition the meat as needed to avoid burning the rub. Remove steaks; cover and let rest 1 to 2 minutes. Slice and serve with Spicy BBQ Sauce.

4 servings

Spicy BBQ Sauce

1 tablespoon oil
1 cup diced yellow onion
2 cloves garlic, rough chopped
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
8 oz. tomato sauce
7.5 oz. chipotle peppers in adobo sauce
¼ cup brown sugar
1 lemon, halved
2 tablespoons blackstrap molasses
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper

In small saucepan over medium-high heat, heat oil. Add onion and garlic; saute until caramel-colored, stirring frequently. Add vinegar and Worcestershire sauce to deglaze pan; cook for 30 seconds. Reduce heat to medium; add tomato sauce and chipotle peppers in adobo sauce. Squeeze lemon into mixture; stir in remaining ingredients. Bring to a boil; reduce heat. Simmer 15 minutes, stirring occasionally. Cool. In blender, puree the sauce, leaving some of the chunks intact. Store in refrigerator.


These roasted potatoes, often called Jo-Jo potatoes, are sprinkled generously with chopped rosemary. The fragrant herb, along with a sprinkling of salt and pepper, transforms them into the perfect side dish for steak.

3 lb. Yukon gold potatoes, cut into 1-inch wedges
1 tablespoon vegetable oil
¾ oz. fresh rosemary, coarsely chopped
1 teaspoon kosher salt
½ teaspoon black pepper

Heat oven to 450°F. Toss potato wedges in vegetable oil, three-fourths of the rosemary, salt and pepper. Place on rimmed baking sheet; roast 30 to 40 minutes or until crispy and golden brown, stirring every 15 minutes*. Garnish with remaining rosemary; serve**.

4 servings

TIPS *If you plan to reheat the potatoes over a campfire, don’t let them get too brown.

**To reheat potatoes over a campfire, place a cast iron pan over the fire. Melt 2 tablespoons butter in pan. When it’s bubbling, add potatoes, reserved chopped rosemary and pinch of salt. Warm potatoes until crispy, about 10 minutes.