Let's Talk BBQ
Recipes => Recipes => Game Meats => Topic started by: Wing Commander on October 25, 2015, 12:31:30 PM
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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 (http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html):
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.
(http://2.bp.blogspot.com/-rNjr9FuKw7M/VizxmuyFBEI/AAAAAAAAs7E/sXLaUdS3ZaY/s1600/IMG_1107.jpg)
(http://2.bp.blogspot.com/-EFUSjb0I358/VizxrCpLDQI/AAAAAAAAs7M/fN6Fdi21FqY/s1600/IMG_1124.jpg)
(http://3.bp.blogspot.com/-9sYualk2cqo/VizxuBRXNPI/AAAAAAAAs7U/dl-iXFA5gpM/s1600/IMG_1132.jpg)
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.
(http://3.bp.blogspot.com/-VcvkWPJJvDg/VizxxC_GG-I/AAAAAAAAs7c/k7kBfeyIqPU/s1600/IMG_1108.jpg)
(http://3.bp.blogspot.com/-rzGpLiAEHN4/VizxzlI7qHI/AAAAAAAAs7k/Gzig6afgPKo/s1600/IMG_1110.jpg)
(http://2.bp.blogspot.com/-pG-EkcCvi9k/Vizx2IUn42I/AAAAAAAAs7s/FZyhAAVTbVA/s1600/IMG_1112.jpg)
(http://4.bp.blogspot.com/-YdMqoqVF-44/Vizx5eDLo7I/AAAAAAAAs70/FmZnL3Giv1I/s1600/IMG_1114.jpg)
(http://4.bp.blogspot.com/-_4O6baM07eU/Vizx86JdL0I/AAAAAAAAs78/i5kwy4DuReM/s1600/IMG_1115.jpg)
(http://2.bp.blogspot.com/-P4Qa0CKPYI0/VizyEf_8xkI/AAAAAAAAs8E/vwJdIb9Fgv0/s1600/IMG_1116.jpg)
(http://1.bp.blogspot.com/-2fdZu5bLTaM/VizyMJzTnPI/AAAAAAAAs8M/rTMch38te1I/s1600/IMG_1117.jpg)
(http://4.bp.blogspot.com/-0e5cxfgylcI/VizyPOQshRI/AAAAAAAAs8U/pMHqW1nK1jA/s1600/IMG_1118.jpg)
(http://3.bp.blogspot.com/-M5cQUKIjMFI/VizySTHOgQI/AAAAAAAAs8c/KzWdvApcwVo/s1600/IMG_1119.jpg)
Add red wine to the cook, too... ;)
(http://2.bp.blogspot.com/-45-1dUf1nVw/VizyUl2rxsI/AAAAAAAAs8k/iM_jnwVhOAk/s1600/IMG_1121.jpg)
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.
(http://2.bp.blogspot.com/-KmWnwIi8swo/Vizya_dpN_I/AAAAAAAAs8s/DnqXMTS4IlY/s1600/IMG_1125.jpg)
(http://4.bp.blogspot.com/-gxVv0RttjAg/VizyeRUXEJI/AAAAAAAAs80/EVGoyrybR6Q/s1600/IMG_1127.jpg)
Plated with pasta (BTW: today's world pasta day!) an Brussels sprouts:
(http://3.bp.blogspot.com/-fpyytvbfcq8/VizyiLw4K3I/AAAAAAAAs88/MX7jk-UkbKc/s1600/IMG_1140.jpg)
(http://3.bp.blogspot.com/-hj2MrPJOm2M/Vizyl0KwRnI/AAAAAAAAs9E/sonCeKhPv7c/s1600/IMG_1138.jpg)
(http://3.bp.blogspot.com/-13GadEQPo38/VizypRjAT2I/AAAAAAAAs9M/SkA__wEFPqg/s1600/IMG_1139.jpg)
(http://2.bp.blogspot.com/-ztoy2hqGd1I/VizysevuPsI/AAAAAAAAs9U/XX2mBKzTR_4/s1600/IMG_1142.jpg)
(http://1.bp.blogspot.com/-mnHe1n4XrZw/VizyvtVtI9I/AAAAAAAAs9w/zr1jAILS51M/s1600/IMG_1143.jpg)
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Wow! That is a great plate of food. I can just pick right around those green devils
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So glad to see you posting Wing!
That looks amazing!
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Fantastic WC! You can pass Pappy's sprouts my way! ;)
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Simply beautiful!
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Another work of art wing
:P
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That plate looks devine!
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Mouth-watering as always WC! And the plating is outstanding.
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That looks amazing!
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That's some great looking venison WC!!! Great photos!!! Don
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Very nice :)
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Freaking Amazing!! You are one of the best out there!!
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Yummy.....
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You have done it again!! I like everything you did, including the Brussel sprouts, and of course, the wine. Great job, WC!!
Art
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Just three more reasons why I wish my GF would eat venison ! ! !
BD