Are you calm and collected in the kitchen or do you make messes, set things on fire and run around like you have fire ants in your pants?
Back in the olden days when I was a kid we had three television stations — no remote control! — and the fourth “educational television” station. That was where the kids’ programs like Zoom, Sesame Street, Electric Company and Mr. Rogers’ Neighborhood were seen. Other shows, too, like Nova or ones about politics, documentaries and stuff that would make a kid (and some adults) fall asleep like you’d sucked down a bottle of Ambien.
One show that didn’t suck was “The Galloping Gourmet,” hosted by chef Graham Kerr. Talk about stage presence. This dude could whip up a souffle or roast, sweet-talk the women in the audience with his accent, knock off a bottle of red wine and turn out a dish (usually) before the red light on the camera went off.
I watched Kerr occasionally because he was funny and he cooked things. He also used fire for some things. He made 455 Galloping Gourmet shows from 1969-71 for broadcast in the United States and 37 other countries, according to his bio, before going on to a long career. Like many, he’s had a few potholes along the way but is still steering his course quite well
Sunday afternoon I ran across this video of Kerr from his show where he makes a Beer and Rump Pot Roast that he calls “a great lump of steak.” He said the recipe is from Clifton, England, near Bristol. Kerr originally was from England and is now a naturalized U.S. citizen.
The cool thing to me about his roast is its simplicity. There isn’t a long list of ingredients or anything that would make you say, “Heck no, I’m not doing that.” We could do the same thing with venison roast and, most likely, have it turn out quite well.
If you prefer a venison recipe, though, instead of watching Kerr and trying his, give this one a whirl. It’s from Pastor Ted Ricci for our popular “We Kill It We Grill It” cookbook.
— Alan Clemons, Managing Editor
2 pounds venison, cubed
2 tsp Canadian Steak Seasoning
1 tsp garlic powder
1/2 cup olive oil
1/2 cup soy sauce
2 green or red peppers
16-20 whole fresh mushrooms
1 large onion
1 pint cherry tomatoes
3 Tbsp lemon juice
Sprinkle cubed venison with Canadian Steak Seasoning(*) and garlic powder. Put aside for 20 minutes. Mix the olive oil, soy sauce and lemon juice, and pour over the meat. Cover and let it sit in the refrigerator for 1 hour, turning the meat every 15 minutes. Add the vegetables in the last 15 minutes. Turn on your grill(**). Thread meat and vegetables onto skewers, mixing up the pieces. Turn often as you grill and brush on the remaining sauce. Cook for 12 minutes or until your steakabobs are to your liking. Salt and pepper to taste.
(*) Use your favorite steak seasoning
(**) Medium-heat usually is best, especially if you’re watching the meat closely and turning often to prevent burning.