Venison Steaks Over Smashed Cauliflower

2 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and ground black pepper

1-1½

pounds venison loin or tenderloin, cut into 4 steaks

2 packages (1 pound each) frozen cauliflower

2 tablespoons water

1 cup grated parmesan cheese

¼

cup heavy cream

Salt and ground black pepper

In gallon-size zip-close plastic bag, mix the brown sugar, paprika, chili powder, thyme, oregano, garlic powder, 1 teaspoon of salt and 1/2 teaspoon black pepper.

Use paper towels to pat dry the steaks, then add them to the bag of seasonings, shaking to coat. Refrigerate for at least 2 hours or overnight.

When ready to cook, coat the grates of a grill with oil or cooking spray. Heat the grill to medium-high.

Sear the steaks for about 3 to 4 minutes per side, or until an thermometer inserted at the thickest part reads 130 degrees (for medium-rare). Transfer the steaks to a plate, cover with foil and let rest for 10 minutes.

Meanwhile, to prepare the cauliflower, place it and the water in a microwave-safe bowl. Microwave on high for 4 to 5 minutes, or until completely tender. Drain any excess water from the bowl.

Using a stand mixer with a paddle attachment or a potato masher, beat or smash the cauliflower. Add the Parmesan and cream, then season with salt and pepper to taste. Serve with the venison.

Serves four.

Alison Ladman