our taste: RECIPE
Set on Serving Venison?
Oh Deer!
Venison With a Kick
INGREDIENTS:
6 Venison Steaks
8 ounces lard, cubed
1/2 cup Port
2 tablespoons Cognac
2 bay leaves, smashed
1 tablespoon chopped garlic
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black
pepper
A pinch or 2 of cayenne pepper
2 tablespoons chopped parsley
1 teaspoon salt
2 large egg whites
Sliced French Bread, (as an
accompaniment)
Currant jam, on the side
DIRECTIONS:
1. In a big bowl, combine the
lard, Port, Cognac, bay leaves,
garlic, lemon and orange zests,
allspice, pepper, and cayenne.
Toss to coat evenly. Cover, refrig-
erate, and marinate for 8 hours.
2. Drain the meat mixture with a
colander. Discard the liquid and
the bay leaves. Add the parsley
and more salt. Place in a bowl
and mix in the egg whites.
3. Transfer to the prepared pan,
tapping on the counter to distrib-
ute evenly. Cover tightly with
aluminum foil.
Grilling Instructions:
1. Preheat grill for medium heat.
2. Create a cooking packet;
measure out 2 or 3 squares of
aluminum foil large enough to
easily wrap the vegetables (we
recommend small red potatoes,
mushrooms and wild garlic), and
layer one on top of the other.
Place some of the potatoes and
100
onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into
a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for
approximately 30 minutes, turning once. Remove from grill.
4. Use a grill brush to scrape down the grates. Soak a paper towel with Olive oil
and, using tongs, wipe down the grates.
5. Coat steaks with a thin film of Olive Oil. Lay them down on the grill. Do not
disturb for 2 minutes. Use tongs to pick the steaks up and move them 90 degrees
on the grill. Grill another 2 minutes.
6. Turn the steak and grill until done. Move the steak to a cutting board and grind
black pepper over it. Let it breathe for 5 to 10 minutes before serving, with a
squeeze of lemon juice if you’d like.
7. Plate the steaks and the veggies and serve.
Serve with fresh French bread and top the steaks with jam.