Meat on the Grill and a Bonus Recipe
 | Author:
Eileen Clark - Rifles and Recipes
Author: Rifles and Recipes |
Meat on the Grill and a Bonus Recipe
Eileen Clark - Rifles and Recipes
Let’s talk serving size, especially when it comes to meat. While the food pyramid recommends about 4 ounces of meat a day for adults, most men eat 2-4 times that much, while most women eat less than 4 ounces. That’s reflected in the suggested servings, below. But what’s not in that suggestion is teenage boys. More than once when my son was a teenager, whole elk roasts disappeared from the refrigerator. So, if you have one of those protein inhalers, you’ll have to adjust for that, perhaps making the Bonus Recipe, Doctor E-Z Beans, so the rest of the family gets some meat, too. Heck, it’s so easy, make the beans even if you don’t have a teenage boy at home.
Hot & Sweet Venison Kabobs
Serves 2 men, 3-4 women
Ingredients
1 pound venison steak, cut in 1 ½ inch chunks
1 red onion, quartered
1/2 cup white balsamic vinegar
1/2 cup oil
1/4 cup Chipotle Tabasco sauce (Not the red sauce, the smoked.)
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
1 head of elephant garlic, separated and peeled, for assembly
Preparation
1. Trim the steak chunks, and dry with paper towels.
2. Purée 1/4 of the red onion in a mini-grinder, and add it to the oil, vinegar, hot sauce, honey, salt, and pepper in a re-sealable plastic bag. Shake to mix, then pour off about ½ cup of the marinade and set it in the fridge. Add the steaks to the rest of the marinade. Marinate 24 to 48 hours in the refrigerator, turning the baggie every 12 hours.
Cooking
1. Preheat your grill to medium-high, about 450°F. Separate the quartered onion layers, and slice the elephant garlic into 1/8” slices.
2. Remove the meat from the marinade (don’t rinse or dry it) and place on skewers, alternating chunks of red onion and slices of garlic with the meat.
3. Place the kabobs on the grill, and cook 3-4 minutes on the first side and about half as long on the second side, 6-8 minutes total. (Meat cut that small is done way before you think it should be.) Cut into a piece of meat to test for doneness, or check with a meat thermometer: about 135°F.
4. To serve, slide the meat and veggies from the skewers to a serving plate. Pour the ½ cup of reserved marinade on the meat and, when you take a bite, have some of each on the fork—elephant garlic, red onion and meat. Getting the full flavor in one bite is a treat!
You could serve the kabobs with cole slaw or potato salad, but here’s an ultra-simple baked bean recipe.
Doctor E-Z Beans
15-ounce can Van Camp’s pork and beans (or your favorite classic pork and beans)
1/2 teaspoon chili powder
2 teaspoons dark molasses
2 teaspoons maple syrup
1 teaspoon Chipotle Tabasco sauce
Combine all the ingredients, heat on the kitchen stove--or over a campfire or your grill’s side burner--until bubbly hot.
Both of these recipes and lots more are in Slice of the Wild: 100 Venison recipes, just one of Eileen’s wild game cookbooks. They’re all on sale for Father’s Day, starting May 26th: https://www.riflesandrecipes.com/406-521-0273.
Eileen Clarke
https://www.riflesandrecipes.com
406-521-0273
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PhotoCredit: Eileen Ckark
Image 1 Caption: Meat on the Grill Photo Credit: Eileen Ckark
