Ingredients:
1 tsp coarse salt
3/4 tsp black pepper, fresh ground/ cracked
1/2 tsp mustard seed, crushed (ground but not powder)
2 lb venison backstrap
1 medium sweet onion, halved lengthwise and thinly sliced
1 tbsp olive oil
1/3 c. chopped red bell
1 fresh jalapeno chile pepper, seeded and finely chopped
1 clove garlic, minced
1 tbsp balsamic vinegar
1/2 tsp dried sage, crushed
Directions:
In a small bowl, combine salt, black pepper, and mustard seed: divide the mixture in half. Rub half of the mustard mixture onto one side of the steaks and set aside.
In a large skillet, cook and stir onion in hot oil over medium heat for 5 minutes, stirring frequently. Add peppers and garlic and cook/ stir for 5 minutes until peppers are tender. Add balsamic vinegar, sage and remaining mustard mixture. Cover and keep warm.
MEANWHILE preheat bbq (propane grill) on high, when hot (400-500 degrees) place steaks onto middle of grill. Turn middle burners to low. BBQ steaks 5 minutes, then turn and bbq 5 additional minutes. Plate steaks and cover with onion/ pepper mixture.
Prep: 25 min, Grill 10 min, Serves 4