Ingredients:

1 tbsp unsalted butter
1/3 cup shallots, minced
2 tbsp white wine vinegar
6-oz blue cheese, crumble
cayenne pepper, to taste
2 lbs venison steaks, trimmed of all fat and connective tissue
¼ cup garlic chives, minced
pepper to taste

Directions:

1. Preheat grill for about  20 minutes. The grill should be hot enough that you cannot hold your hand over it for more than 3-4 seconds.

2. In a small saucepan over medium heat, heat the butter until it foams. Add the shallots and cook until soft. Add the vinegar, stir, and cook until the vinegar is evaporated, about 2 minutes. Turn the heat to low and stir in the blue cheese and cayenne pepper. Stir andadjust the seasoning as necessary. Keep warm while the steaks are grilling.

3. Season the steaks with pepper. Grill about 3-4 minutes each side, depending upon the thickness of the steaks. It is best to cook the steaks to medium-rare. Once done, remove the steaks to serving platters and spread the cheese mixture on top. Garnish with the minced chives and serve immediately.