Friday, July 17, 2009

Imagine your a deer...

"your prancing along, and you spot a brook, you put your little deer lips down to the cool, clear water. BAM! A F*cking bullet rips off part of your head. Your brains are lying on the floor in little bloody peices. Now I ask you: Do you really give a f*ck what kind of pants the son of a bitch who shot you was wearin'?"

I think I am the only person in the world who gets hungry when I hear this Quote. For those of you who don't know it, please climb out from under your rock and rent "My Cousin Vinnie". Joe Peshi & Marisa Tomei :::swoon:::

My husband called me on the way home from work one night and said "oh you are going to love me when I get home...I got a present for you!". My mind was racing. What could it be? Candy? Flowers? Wine? Diamonds? EVEN BETTER.....It was fresh caught deer meat! One of the guys who works with him went hunting and caught himself a nice big Buck. (Side note: Honey I did not really mean that venison meat it better than diamonds...please feel free to bring those home at anytime...preferably with venison).

The first night we grilled it as is. No spices, no seasoning just the wild game taste of the meat. Since beer and BBQ always go hand in hand this is my concoction for night 2 of the venison meat.
Beer Venison
2 Venison Loins (or 2lbs of any type of red meat if you don't like Venison)
1 Bottle of Beer (I'm using Stella-please don't use Bud or Coors for this!)
1/2 cup Light Brown Sugar
1/4 cup of Horseradish sauce
Garlic Powder
Prep Time: 10 minutes + mariade time
Cook Time: 15 minutes
Combine all the ingredients except for the Horseradish and pepper. Whisk until all the sugar is dissolved
Add the Horseradish and pepper and stir to incorporate
Let your meat sit in the marinade for no less than 4 hours. Over night would be ideal.

I was planning on putting this on the grill but due to a Tornado Watch (Yes in NY) I was forced to cook this on the stove. Get a Pan searing hot and sear all sides of the meat for 30 seconds. Add the remaining marinade to cover the Venison 1/2 way. Cook for 4 minutes on each side depending on the thickness of the cut and your preferred done-ness. Once you remove the meat from the pan simmer the Beer for about 5 minutes while you let the meat rest. Use as a dipping sauce.

Serving Beer works!

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