Grilling Weather
 | Author:
Eileen Clarke Rifles and Recipes
Author: Rifles and Recipes |
Eileen Clarke
Rifles and Recipes
We’ve decided it may be time to un-lock the hubs on at least one vehicle—it’s beyond bad luck to un-winterize both trucks so soon—so I’m thinking it’s also time to clean up a winter’s worth of ‘decorative’ crabapple droppings from the grill. Then I’ll take the wire brush to the cooking surface, check the little holes on the burners, and check the venturi tubes for insects that may block the propane. What else? Oh yeah. Fill the tank. Empty the grease tray.
Grab a cookbook.
One of the really convenient things about writing cookbooks is you get to consolidate all your favorite recipes into a logical, indexed order, and keep them right by the stove. This morning I picked up Slice of the Wild, looked through the color photos and decided on a one-dish kabob meal. It starts with some chunks of big game meat, with a tasty, easy-to-mix marinade, and thick slices of onion, chunks of potato and juicy slices of bacon, skewered and cooked on the grill. Need a bit more side dish enhancement? From sweet and sour coleslaw, refrigerator pickles, scalloped pineapple and several different potato and pasta salads to the grilled sweet red peppers in the photo, Slice has 40 of them.
For those who don’t cotton to super-sweet barbecue sauces, this mustard sauce makes a vibrant statement. And it’s perfect for our First False Spring when 70-degree days can follow a week of blowing snow.
Old World Marinated Venison and Potato Kabobs
Serves 4-5
Ingredients
1 pound venison, cut into 2-inch chunks
1/4 cup malt vinegar
2 tablespoons brown sugar
2 tablespoons prepared Dijon mustard
2 tablespoons oil
1/2 teaspoon coarse black pepper
1 pound new red potatoes*
1 red onion, sliced thick
4 slices bacon
Preparation
1. Trim the steak chunks, and dry with paper towels.
2. In a resealable plastic bag combine the vinegar, sugar, mustard, oil, and pepper. Add the meat, and refrigerate 24 to 48 hours.
Cooking
1. Preheat the grill to medium-high heat.
2. While the grill heats up, microwave the potatoes on high for about 2 minutes, or until just fork tender, but still firm enough to be able to put on the skewer. Remove the meat from the marinade and arrange on the skewers, alternating with the potatoes and onion slices and threading the bacon along the skewer as you add ingredients.
3. Cook about 2 minutes a side, until the bacon is browned all over, turning four times. Remove from the skewers and serve hot, with more mustard.
*You can cut up mature potatoes for these kabobs, but new potatoes have better flavor and can be nuked whole. Just stab them a couple of times before nuking.
Eileen Clarke’s Slice of the Wild and her Tenderize the Wild: 100 marinades, brines and rubs for wild game offer lots of marinades and rubs. Those, and all her other wild game cookbooks, will be on sale from March 22 to April 1 at https://www.riflesandrecipes.com/406-521-0273
Eileen Clarke
https://www.riflesandrecipes.com
406-521-0273
Article Images
Click on Image Thumbnail(s) to view fullsize image
PhotoCredit: Eileen Clarke
Image 1 Caption: Grilling Weather
Photo Credits: Eileen Clarke
