Recipe provided by Duck Head and David Cannon, a fly fishing expert.
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 sweet potatoes into thin pieces. 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 internal temperature reached 145°F/63°C -165°F/74°C
Plate and serve!