Saturday, July 16, 2011

Oh Deer

My last post was amberjack tacos. Tonight's menu? Venison backstrap.

Simple recipe. Simply delicious.

Cut backstrap into 1 inch thick medallions and marinade in beer for four hours.

Ok, sure, add some extra virgin olive oil, a little soy sauce, a few cloves of roughly chopped garlic and a ton of pepper of the black, white and red variety.

Heat the grill until it's pegged.

Slowly place each of the six medallions on the grill. Slowly.

By the time you have ...slowly... placed each medallion on the grill, it is time to turn them -- again, slowly -- one at a time. Once each has been turned, you have enough time to take the bowl in which they were marinading to the kitchen for a quick rinse. But that's it. A quick rinse and get back quickly to take the medallions off the grill. We're going for a sear on the outside and not much more*.

Take the medallions off the grill and put them on the plate. Top each one with a slice of goat cheese and let rest for as long as your itchy fork hand can take it.

Place plate next to laptop on the table out on the deck for continuous blogging.

E a t.

Please don't ask if I ate all six medallions in one sitting.

*Please understand I have a constitution that tolerates food cooked rare/raw to a greater extent than most. I am describing how I cooked my meal, not prescribing how someone else should cook his. I would strongly recommend anyone else letting the medallions cook for several minutes more per side than I describe here.

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