Grilled Venison Steaks and Sweet Potatoes

Ingredients

6-8 venison steaks
Big Green Egg Citrus & Herb Seasoning, to taste
2 tablespoons extra virgin olive oil
2 sweet potatoes, sliced thin
1 tablespoon fresh rosemary
Salt and pepper, to taste

Instructions

Serves: 4 to 6

Method: Direct grilling

Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.
Season your venison steaks to taste with olive oil and Big Green Egg Citrus & Herb Seasoning.
Cut the sweet potatoes into thin slices. Rub slices with olive oil, salt, and pepper to taste. Place directly on the grid and grill for 10+ minutes, turning frequently until tender. Sprinkle with fresh rosemary and remove from heat to rest.
Add the steaks to the grate after the potatoes have been cooling for about 5 minutes. Sear on both sides for about 2-3 minutes, or until the internal temperature reaches 145°F/63°C to 165°F/74°C.
Plate and serve!

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