Recipes > Game Meats
Trilogy of venison
Wing Commander:
The fall is a great time to cook some venison. For today's lunch I made a variety of pastrami, goulash and steak. So let's get started:
Pastrami:
This piece of meat was dry cured for about 10 days. Yesterday I seasoned it with a rub similar to Meathead's Pastrami rub:
4 tsp coarsely ground black pepper
2 tsp ground coriander
0,5 tsp mustard powder
0,5 tsp packed brown sugar
0,5 tsp paprika
1 tsp onion powder
1 tsp garlic powder
This was smoked with apple wood at 200° F until an IT of 140° F was reached.
Before the pastrami was smoked, I started with the venison goulash: sear the meat, take it out and sweat 1 sliced onion and 3 chopped jalapenos, toss the meat back into the dutch oven, season with paprika, salt, pepper, add 1 can chopped tomatoes, beef stock and red wine.
Add red wine to the cook, too... ;)
At the end of the cooking time, I cooked a venison steak on the mini egg: seared directly and cooked indirectly to an IT of 135° F.
Plated with pasta (BTW: today's world pasta day!) an Brussels sprouts:
Pappymn:
Wow! That is a great plate of food. I can just pick right around those green devils
muebe:
So glad to see you posting Wing!
That looks amazing!
HighOnSmoke:
Fantastic WC! You can pass Pappy's sprouts my way! ;)
sliding_billy:
Simply beautiful!
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