Summer isn’t over yet, which means there’s plenty of time for grilling and getting things ready for deer season because you know you’ll be workin’ the grill for some tasty venison!
By Alan Clemons, Southern Managing Editor
We usually don’t get the bone-numbing winter temperatures like our northern brothers. That means even in December and January, sometimes, we’ll be working the grill at deer camp with burgers, steaks or loins. Not always, of course, but it’s not completely unusual to have a grill or ceramic cooker going and venison on the rack!
Last week we wrote about three great things to have when you’re grilling to help make life easier. (I put the tongs to good use Thursday night with some burgers and chicken on the grill. Tongs! Love ’em!) Little did I know that going on right now we would have this super Ultimate Grilling Collection being offered.
The five-piece “Man Law” tool pack includes a spatula, tongs, fork, knife, and basting brush. They have extra long handles and you’ll also get four bonus steak thermometers. If you’re doing some serious smoking or deep-frying with hot oil, the thick 14-inch leather gloves definitely will come in handy. You may not think so, but they will.
On top of all that, you’ll get great downloads for venison recipes, marinades and 20 new ways to prepare venison along with the superb cookbook download from Stacy Harris. Recipes and Tips for Sustainable Living is packed with great information, insights from her and super recipes.
It’s a lot of great stuff and it’s all helpful to not only make grilling better but also to bump up your recipe selection. Break out of the same ol’, same ol’ with some new marinades and recipes. If you don’t want to wait for deer season to try them on deer, buy some beef and test it that way before dropping a few does and bucks.
Get This Great Package Now! Click Here
C’mon Y’all, Let’s Eat!
Here’s one of our favorite recipes, Western Venison Open-Faced Sandwich, also from Stacy Harris in her first book, Happy Healthy Family. It’s a great sandwich and do not let the fried egg throw you off track. Try it. You’ll like it.
This recipe serves six, so gather some hungry folks and enjoy.
- ¼ cup Rosemary
- ¼ cup Thyme
- ½ cup olive oil
- 3 cloves garlic
- 1½ pounds venison hindquarter roast, sliced in half horizontally
- 4 tablespoons olive oil, extra for browning
- 1 Vidalia onion, chopped
- 2 cloves of garlic
- 1pound tomatoes, peeled and chopped, or canned with their juices
- 1 tablespoon tomato paste
- 3 tablespoons fresh basil, chopped
- Kosher salt
- Freshly ground pepper
- 4 eggs
- 4 slices of artisan bread, cut 1/2 inch thick toasted or grilled
- 6 tablespoons butter
- 4 tablespoons Parmesan Reggiano cheese
- 1/4 cup parsley
1. For marinade, mix rosemary, thyme, olive oil, garlic and venison in a zip top bag and refrigerate 4 hours.
2. Remove venison from refrigerator and pound each half to 3/4 inch thick. Season venison liberally with salt and pepper. Heat 2 tablespoons of olive oil in a medium-size skillet over medium-high heat until skillet is almost smoking and oil is shimmering. Place venison in skillet for about 4 minutes on the first side, then turn over and cook for 3 to 4 minutes. Transfer to cooling rack and allow to rest.
3. Meanwhile, heat 2 tablespoons of oil in a medium-sized saucepan over medium-high heat. Add onions and garlic and stir for 30 seconds. Add tomatoes, tomato paste, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring mixture to a boil, then reduce it to a simmer for about 15 minutes.
4. Half each piece of toast on the bias and drizzle with olive oil. Place toast on the plates.
5. Slice venison against the grain and distribute equally over the toast. Spoon about ¼-cup of the tomato mixture over the venison.
6. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add 3 eggs at one time to the pan. Cover and cook at medium to medium-low heat for 2-3 minutes or until whites are set, but yolk is still soft. Gently remove the eggs from the skillet and place over the tomatoes. Repeat with remaining eggs.
7. Sprinkle 1 tablespoon of Parmesan Reggiano cheese over the egg. Garnish with parsley then serve immediately.
Get more great recipes from Stacy Harris at her site, GameandGarden.com!