Hot Night? Cool Meal.
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Hot Night? Cool Meal.
Eileen Clarke
Rifles and Recipes
This is one of my favorite dinners, perfect for a hot summer night. Since kabob chunks tend to vary in size, it’s best to group larger chunks on one skewer, smaller ones on another so they all end up safely cooked at the same time. Then test for doneness by slicing into the end piece. As for a side dish, this Tex-Mex Potato Salad that follows makes a great companion.
Chili On a Stick
Serves 6-8
Ingredients
2 pounds venison steaks, in 2-inch chunks
1/4 cup red wine vinegar
1/2 cup apple juice
1/2 cup oil
1/4 cup minced onion
2 cloves garlic, minced
1/2 teaspoon chili powder
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1 teaspoon black pepper
6 whole fresh jalapeno peppers
12 green onions
1 pound cherry tomatoes
1/2 cup mesquite wood chips (optional)
Preparation
Trim and dry the steaks. In a re-sealable plastic bag mix the vinegar, apple juice, oil, onion, garlic, chili powder, cilantro, salt, and pepper. Add the steaks and let them marinate in the refrigerator for 12 to 24 hours.
Cooking
1. Soak the mesquite chips in water for 30 minutes. Prepare the vegetables for the skewers: split and seed the jalapenos, then cut them in half lengthwise. Trim the green onions. Drain the meat from the marinade and arrange on the skewers, alternating meat with the vegetables.
2. Preheat the grill to medium-hot; place the mesquite on the coals.
3. When the fire is ready, place the kabobs on the grill. Cover and cook about 4 minutes, turn, then continue cooking another 4 minutes. Serve with lots of Tex-Mex Potato Salad, corn chips, fresh salsa, and ice cold beer.
Tex-Mex Potato Salad
Serves 6
This is essentially a classic potato salad, it’s just the spices that are different. And you’ll notice the ‘chili vinegar.’ It’s nothing special. Just pour off a tablespoon and a half of the juice from the pickled peppers in your fridge.
Ingredients
½ cup mayonnaise
1½ tablespoons chili vinegar
¼ cup minced fresh cilantro
1 teaspoon chili powder
½ teaspoon ground cumin
½ yellow onion
1 ½ pounds potatoes, boiled till fork-tender and chilled
2 eggs, hard-boiled and chilled
Assembly
Combine the mayo, chili vinegar, cilantro, chili powder and cumin in a large bowl and give it a good stir. Chop the onions, chilled potatoes and hard boiled eggs, then gently toss them all into the mayo mixture in the bowl.
Both of these recipes come from Eileen’s game cookbook, Slice of the Wild: 100 venison recipes, and over 40 side dishes to pair them with. Those side dishes and the many cooking tips throughout the book are why this wild game cookbook is different. It’s actually a normal COOK book, that just happens to be all about wild game. https://www.riflesandrecipes.com/406-521-0273
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PhotoCredit: Eileen Clarke
Image 1 Caption: Chili on a Stick
Photo Credits: Eileen Clarke
