Grilled venison

Growing up my Dad was a hunter, we got used to wild game. My family always knew where our food came from, either from dads hunting, the market, or the farm. Not did I only aquire a taste for wild game but I also realized that hunted animals living wild eat their natural diet, not a factory farm. You could easily use this recipe for beef, lamb or pork but try a game meat if you can hunt (pardon the pun) down a supplier. Look for a high end butcher shop.

Ingredients:

Venison, elk or moose (chops or steaks)
2-3 cloves of garlic minced
One lemon
Sea salt
Cracked pepper
Olive oil
Dry red wine (Chianti preferred) decanted
Pinch per steak of dried sage or oregano
Pinch per steak of crushed fennel seed

Put chops or steaks in a tray to marinade, add olive oil, and other ingredients except for the wine, salt and lemon, try using your hands to rub in the minced garlic into the meat fibres. Allow meat to marinade at room temperature for 30 minutes. If preparing chops hours ahead of time refrigerate meat until ready to cook but allow to come to room temperature 30 minutes before hitting the grill.

Light a propane or charcoal BBQ at high heat for 5-7 minutes. Using a cloth oil the grill. Just before cooking now add a splash of wine and salt to each steak then add the steaks to BBQ, cook meat about 3 minutes per side until desired donness is achieved. Medium to medium-well is probably best. Transfer cooked meat to heated plates or a clean tray and squeeze of lemon juice to taste and a drizzle of olive oil if preferred. If not serving straight away cover meat with foil until ready to serve but keep warm.

I think the best way to enjoy grilled meat is with a glass of red wine, a side salad or steamed or boiled greens, kale chips and other steamed veggies. Hit the salad or veggies with red wine vinegar, lemon and oil as this will compliment the meat.

Enjoy, try it out and leave a comment

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