Ski and shoot, or just dig in to venison

Biathlon competitors don't generally aim for deer when they ski and shoot, but accidents happen, right? These assertively seasoned venison steaks also can be made using bison or beef. Like most game, venison is lean; keep it rare to avoid drying it out. This is part 11 in a series of 11 recipes inspired by the sports to be played at the upcoming winter Olympics in Vancouver.

Venison steaks over smashed cauliflower

Start to finish: 30 minutes

Servings: 4

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 to 1 1/2 pounds venison loin or tenderloin, cut into 4 steaks

Two 1-pound packages frozen cauliflower

2 tablespoons water

1 cup grated Parmesan cheese

1/4 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.

— The Associated Press