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Are You Game? How to Grill or Smoke Venison and Similar Meats

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We often receive emails or messages on social media asking Steven for more information on grilling or barbecuing game meats. This one, from Matt G., is representative:

I really love your shows and cookbooks. Your recipes have expanded my palate and cooking methods. I cook a lot of wild game, primarily deer. Your recipes work very well with that meat. I’d love to see you put out a cookbook geared towards wild game. Keep up the good work!

A few years ago, the fast food chain Arby’s put venison sandwiches on the menus of select outlets. The promotion, which lasted one day, was a publicity coup for the company. But don’t expect to see whitetail burgers at your local take-out place anytime soon. The fact is, unless they hunt themselves or have a generous sportsman in their circle, most Americans rarely—if ever—have the opportunity to eat game meats like venison.

The word venison usually refers to deer, but the word is derived from the Latin word venari, which means to hunt or pursue. Deer and other cervids (elk, moose, reindeer) have been on mankind’s plate since our Neolithic ancestors discovered fire. In the U.S., it is illegal to sell venison harvested in the wild. But thousands of deer farms have sprung up in states like Pennsylvania, Ohio, and Texas in the past 20 years, making the processed meat available to the general public.

 

Tips on Grilling and Smoking Venison
Like grass-fed beef, venison is very lean with little intramuscular fat or marbling. But there are several ways to enhance its succulence and tenderness:

Naturally tender cuts, like the loin and backstrap, should be cooked to medium-rare. Overcooking will dry them out.
Drape or wrap the meat with bacon before grilling or smoking.
Marinate tougher cuts, such as the leg, in your favorite marinade. Any marinade suitable for beef will work well with venison. (See Steven’s book, Sauces, Rubs, and Marinades for ideas.) A few juniper berries, crushed with the side of a knife or cleaver, pair well with game meats.
Expose meats that will be cooked for several hours to flavor-enhancing smoke, then wrap in unlined butcher paper or foil with a small amount of liquid—beef broth, fruit juice, soda pop, wine, or beer—to finish the cook. Be sure to save any juices that accumulate for serving with the meat.
Serve a jus, gravy, herbed butter, or sauce on the side. One of our favorites is Steven’s Three Hots Horseradish Sauce. Fruit sauces or salsas are also complimentary to game meats.
Add ground suet or fatty bacon to ground venison for the juiciest burgers.

 

 

A Quick Guide to Venison Cuts and the Best Cooking Methods
As with all barbecue, of course, it’s important to pair the cut of meat with the most appropriate cooking method. Here’s a quick guide:

Venison Backstrap or Strip Loin
This cut, which runs on either side of the spine, is prized for its tenderness. (Trim off any visible silverskin before grilling.) Similar to but smaller than a beef tenderloin, it is best when grilled whole to rare or medium-rare over a hot fire. (It can also be cooked using the reverse-sear method.) Let the meat rest briefly, then slice into medallions.

Venison Rack
This includes the backstrap and ribs and can be grilled just like rack of lamb. Again, the meat will retain more juice if you leave the rack intact, then separate into chops after cooking the meat to medium-rare. Season the outside as you would prime rib—garlic, rosemary, and salt and pepper, for example, Dijon-style mustard, or a compound butter like Shallot Sage Butter.

Venison Leg/Haunch/Rump
The four muscles that make up the leg (see the banner photo above) can be smoke-roasted whole, spit-roasted, or cut into steaks. When cut into cubes, it also makes good Dutch oven stews or chili. Alternatively, you can trim off the fat and sinew and turn the meat into venison jerky. [SEE LINK BELOW, CIALINA.]

Venison Shank
If you’ve ever eaten osso buco, you know how proper cooking can turn this collagen-rich cut into something sublime. We like to give shanks an hour of fragrant wood smoke at 225 to 250 degrees, then transfer them to a foil drip pan with a half inch of liquid (beef broth, wine, beer, etc.) on the bottom. Cover tightly with foil and cook at 300 degrees until fork-tender. The time will depend on the thickness of the shank. Serve with polenta, mashed potatoes, or rice.

 

Grilled and Smoked Venison Recipes
1. Wine-Marinated Elk Loin
Get the Recipe »

2. Herb-Crusted Venison Filets With Horseradish Sauce

Get the Recipe »

3. Smoked Venison Jerky

Get the Recipe »

 

Do you have tips on grilling or smoking venison? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Are You Game? How to Grill or Smoke Venison and Similar Meats appeared first on Barbecuebible.com.

By: Cialina TH
Title: Are You Game? How to Grill or Smoke Venison and Similar Meats
Sourced From: barbecuebible.com/2020/04/21/how-to-grill-or-smoke-venison/
Published Date: 2020 04 22

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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