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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
GRILLED VENISON WITH BLUE CHEESE AND PIMENTO

Ingredients (steaks):
● 3 tablespoons olive oil
● 6 tablespoons chopped fresh parsley
● 2 teaspoons (ready-to-use) minced garlic
● salt & pepper
● 2 one-inch thick rib eye, sirloin or strip loin venison steaks (e.g. deer, elk or moose)
● PAM aerosol canola oil
Ingredients (blue cheese topping):
● 2 ounces cream cheese (room temperature)
● 1/4 cup extra creamy Danish blue cheese (crumbled)
● 2 tablespoons spiced pimentos
● 1 ounce green onion (finely diced)
● 1 teaspoon red wine vinegar
● 1 tablespoon chopped parsley

I’ve adapted a recipe for “Grilled Steaks with Blue Cheese and Chiles” on the gourmet Epicurious.com website to fit with venison. I tried it with some sirloin steaks from a cow moose, substituting spiced pimentos for red jalapeno chiles to cut down on the heat.

Marinade for Steaks
Œ1. Wash the steaks under cold water and pat them dry with a paper towel. Trim any fat and/or connective tissue.
2. Put the steaks in an 8x8x2-inch glass baking dish. Mix the olive oil, parsley and minced garlic in a mixing bowl and coat the steaks with the marinade on both sides. Add salt and pepper to taste, on each side.
3. Marinade the steaks for at least half and hour, preferably 4-5 hours or even overnight in your fridge.
4. Clean the BBQ grills and spray with PAM aerosol canola oil. Pre-heat the BBQ to 350 F. Turn the heat to low and grill the steaks for 8-10 minutes, turning them once. Venison is lean and should be cooked at a low heat.

Blue Cheese Topping
1. ŒMix the cream cheese, blue cheese, diced pimentos, green onion and red wine vinegar with the chopped parsley in a mixing bowl.
2. Shortly before the steaks are done, spread the blue cheese mixture on top of them and continue grilling them until the topping melts.
Serve with a homemade potato salad.

Ingredients (potato salad):
● 2 cups diced boiled potatoes (cooled)
● 2 hard boiled eggs (chopped)
● ¼ cup French salad dressing
● ¼ cup green onions (chopped)
● 1 tablespoon parsley (chopped)
● 1/3 cup mayonnaise
● 1 teaspoon prepared mustard
● ½ teaspoon salt
● ¼ teaspoon black pepper
● ¼ teaspoon celery seed

Potato Salad
1. ŒIn a large serving bowl, mix the potatoes, hard boiled eggs and French salad dressing and allow the ingredients to set up in a fridge for 2-3 hours.
 2. Add the remaining ingredients and return the salad to the fridge to chill before serving.

As a side dish, serve some steamed asparagus dredged with melted butter and lemon pepper. Steam the asparagus stalks for about 5 minutes, until tender, and then add the butter and lemon pepper.  Enjoy the steaks with a full bodied red wine, a Baco Noir being a good choice. For a beer pairing, try either amber ale or brown ale. ■



 
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