This Months Recipes

This Months Recipes:

It is 96 degrees on my front porch as I sit here writing this months' column. And I Do Not have my oven on, I am sticking to the barbecue. And that takes alot of pressure off the heat that has already acumulated in the house. This is a great time to start cleaning out your freezers of all the game you have stored since this past year. A great time to have the neighbors over and show them your expertise at the Barbe! There really isn't much that you can't make on the "ole grill". I had written a story about living in California when I was younger and of my first introduction to a real barbecue pit. In Southern California you never cooked in your kitchen in the summers back in the 60's, you would have died of the heat. So let's try our hand at cooking in the good ole outdoors, even if it is September. We still get some pretty warm days this time of year. A food writers' cookbook, was instrumental in my finding these recipes, and take my word for it, you'll like the outcome.

Kiwi Venison Steaks

8 venison steaks	16 slices of bacon, cut in half
4 very ripe kiwi fruit	1/2 cup finely chopped onion
Salt and pepper to taste	3 Tbls. Worcestershire sauce

Pound out the steaks with a meat mallet to make like cube steaks. Peel and mash the kiwi fruit. Generously rub the mashed kiwi fruit on both sides of the steaks. Make sure they are well coated. Add your salt and pepper to your own taste. Now sprinkle about 1 teaspoon of Worcestershire sauce on just one side of each of the steaks. Place 2 pieces of bacon on one side of each steak, and secure with wooden picks or toothpicks. Place steaks, bacon side up on grill over medium heat or in a charcoal grill place the steaks about 4 inches from the heat. Cook about 6 minutes. Now turn the steaks. Sprinkle the chopped onion on the cooked side of the steak. Now top the steaks with 2 more pieces of the bacon. Cook 6 to 10 minutes depending on your choice of doneness. Make sure the meat is fork tender, the bacon cooked and the onions soft.. This meat you want to serve immediately, it is so good.

Venison Pot Roast

Paste:

1 medium onion, chunked 4 garlic cloves, minced	1 Tbls. yellow mustard (French's)
1 teaspoon kosher salt( go ahead buy a carton)	1 Tbls. Worcestershire sauce
1 tsp. ground pepper	1 Tbls. brown sugar 1/4 cup olive oil

3 lb. venison chuck roast

Mop:

1 cup beer	1/4 cup canola oil
1/2 cup water	1/4 cup vinegar ( cider vinegar is preferred)

For mixture in the foil:

14 1/2 oz can whole tomatoes with the juice	1 Tbls. yellow mustard
1 Tbls. Worcestershire sauce

The night before, combine the paste ingredients in a blender until the onion is finely chopped and it becomes a thick paste. Spread the paste all over the roast. Place in a large plastic and refrigerate overnight. The next day, before your ready to cook the roast, let it set out for at least 45 minutes or till it becomes room temperature. Place the mop ingredients in a sauce pan and warm over low heat. Cook over low heat for at least 3 hours, regulate your coals or gas grill to make sure it is over low heat. Every 30 minutes take your mop ingredients and baste your roast.. Now take a large piece of heavy duty aluminum foil and place the roast in the middle of it and pour the whole tomatoes over the top. Now spoon the mustard and Worcestershire sauce over the top of the tomatoes. Seal the foil tightly and continue cooking for at least 2 more hours. Let it sit for 10 minutes before serving. This you can start early in the day and serve for dinner. If you have a smoker this does well also.

This next recipe is a little extravagant, but what the heck. Once in a while doesn't hurt.

Lobster Tails

2 cups chicken stock	2 Tbls. white vinegar
1 cup dry white wine	2 Tbls. kosher salt
1/2 cup honey	2 bay leaves
1/4 cup extra virgin olive oil	2 Tsp dried thyme
4- large Maine lobster tails

2 hours before you plan to barbecue, mix together the marinate ingredients in a pan and bring to a boil over high heat. Stir, to help dissolve the honey and salt. Remove from the heat and let the mixture cool to room temperature. Immerse the lobster tails in the cooled marinade and refrigerate for at least 1 hour. Keep the temperature on a low temperature around 180 degrees up to 200 degrees. Drain the lobster, but reserve the marinade. Reheat the marinade back to a vigorous boil and cook for 2 minutes. Keep it warm Place the lobster tails on the grill as far away as possible from the heat. Every 10 minutes or so, mop the tails with the marinade. Cook for at least 35 minutes or so to ensure cooking thru until tender. This is really an excellent dinner for a special occasion.

Next month I will try and center my recipes for cooking bear. If there is anything I can answer for anyone or if anyone would like to contribute a recipe they like, send it to me. pmgspmt@nh.adelphia.net. Until next month take care and be happy. (Elizabeth Wiesemann is part owner of Pleasant Mtn. Guide Service based at ChaMaCha Lodge in Denmark, Maine. She is a member of the New England Outdoor Writers Association, writes for 2 outdoor publications and 6 outdoor web sites. She will be hosting the first Women in the Outdoors event in Maine, next June. The National Wild Turkey Federations women's organization. You can email her with questions at her email address pmgspmt@nh.adelphia.net or www.mainelodges.com. )

Here's another way to make your Wild Game taste GREAT!

View a list of all recipes here!

Liz Wiesemann (Aiming and Angling Recipes)
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine. Member of the New England Outdoor Writers Assoc., also columnist for the Northwoods Sporting Journal, and other sites.

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