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Is It Sunny & Warm? Let’s Fire Up The Grill
 | Author:
Eileen Clarke, Rifles and Recipes
Author: Rifles and Recipes |
Is it Sunny & Warm? Let’s Fire Up the Grill
Eileen Clarke
Rifles and Recipes
Spring in Montana, as we saw last week, can be a time of extremes. As I write this, last Friday, it was headed into the high 80s, so I was cleaning up the grill and making sure the propane tank had some juice. I’m hoping, as you read this, that you’re considering taking the hubs out, stashing that heavy coat in the back of the closet and hanging out in the garden while a tasty wild game kabob fills the air with the aroma of summer.
This is a simple marinade paired with grilled onion and elephant garlic and is a favorite summer dinner of mine. The thing is that it’s not only tasty, but bringing a bevy of kabobs to the table already laden with fresh greens and tomatoes from the garden and a potato salad will impress the most jaded of appetites. This way, it’s also simple to do. Not familiar with elephant garlic? Imagine a head of ‘regular’ garlic is a squirrel--then blow it up to the size of an elephant. It’s much milder in flavor and, while not available at Bob’s, it’s ubiquitous in Helena. And much easier to stick—and stay--on a skewer than its tiny cousin.
PS: If you’re using wooden skewers, don’t forget to soak them in water for 30 minutes before loading.
Hot & Sweet Venison Kabobs
Serves 2-4
Ingredients
1 pound venison steaks, cut in 2” chunks
1 red onion, quartered
1/2 cup rice wine vinegar
1/2 cup oil
1/4 cup Louisiana hot sauce
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
1 head of elephant garlic, separated and peeled
Preparation
1. Trim the steak chunks and dry with paper towels.
2. Purée 1/4 of the onion in a food processor with the oil, vinegar, hot sauce, honey, salt, and pepper. Pour into a re-sealable plastic bag. Add the steaks. Marinate 24 to 48 hours in the refrigerator.
Cooking
1. Preheat your grill to medium-high heat. Cut the rest of the onion into bite-sized chunks, and the elephant garlic into thick slices.
2. Remove the meat chunks from the marinade without rinsing or drying them, 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 for 3-4 minutes on the first side. Turn, and cook about the same on the second side. Cut a piece of meat off the skewer to test for doneness and do leave a little bit of pink on the meat. That keeps the little chunk more tender.
This is one of a hundred big game recipes in Eileen Clarke’s Slice of the Wild cookbook available at https://www.riflesandrecipes.com/406-521-0273. Along with the 100 big game meat recipes, there are 40 pages of bullet to fork game care and over 40 side dishes to pair with your favorite game. Enter the word Townsend in the coupon code box and get 20% off the price of Slice of the Wild. Simple: Townsend.
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PhotoCredit: Eileen Clarke
