Saturday, January 30, 2010

Grilled Venison Panini with Mango Chutney and Goat Brie

I often like to say that "food is my favorite meal of the day!" And when it comes to dining on good game meats, I don't discriminate between breakfast, lunch or dinner. 

Today's recipe is for a great hot sandwich that's super easy to prepare and extremely tasty. I recommend serving this sandwich with a side of fresh potato salad made with lots of relish!

Grilled Venison Panini with Mango Chutney and Goat Brie
Venison back strap, thinly sliced
Salt and pepper, to taste
1 Tbl. Italian seasonings
2 Tbls. Olive oil
4 slices fresh baked bread, your choice
Mango chutney
Goat brie

Mix Italian seasoning and olive oil together and coat one side of bread, all four slices. Let stand for about 10 minutes. 

Sprinkle venison slices with salt and pepper and cook for a few minutes on your George Foreman Grill. Make sure you keep them a little pink on the inside. 

With oil-coated sides out, assemble your sandwich with a thin spread of mango chutney, cooked venison slices and slices of goat brie. Spray your George Foreman Grill with non-stick spray and place sandwiches on griddle, pressing sandwiches firmly and cooking about 1-2 minutes on medium heat, long enough to make bread crispy. Serve hot with a tasty side item and beverage (like a tall glass of Guinness Extra Stout).

Wednesday, January 13, 2010

Elk Burgers and Cheesy Baked Grits

Who says you can't have grits for dinner and a burger without a bun? Not me. These recipes come adapted from a classic, The Complete Venison Cookbook, by Harold W. Webster, Jr.

Elk Burgers
2 1/2 lbs. ground elk
1/2 c. onion, minced
1 garlic clove, minced
4 Tbs. parsley, chopped
1/2 c. dry red wine
2 Tbs. soy sauce
salt and pepper to taste

Mix all ingredients and form into patties. Cook on grill, cast iron or broil in oven (10 minutes per side). Serve on bed of mixed greens, garnish with a little barbecue sauce.

Cheesy Baked Grits
3 c. water
3/4 c. quick grits, uncooked
1/4 tsp. salt
1 egg, beaten
1 c. shredded cheddar cheese
2 Tbs. margarine
1/8 tsp. garlic powder
dash of red pepper sauce

Heat oven to 350 degrees. Grease a 1 1/2-quart baking dish. Prepare grits according to package directions. After prepared, add about 1/3 c. cooked grits to beaten egg. Add mixture and remaining ingredients to grits and cook over low for an additional minute until cheese is melted. Pour mixture into prepared baking dish and bake 30-40 minutes, or until top is set and lightly puffy. Let stand for 5 minutes before serving. Serves 4-6.

Sunday, January 3, 2010

Candied Bacon! Yes, Bacon.

I didn't believe it myself, when I first heard of candied bacon. But there it was, posted on one of my favorite blogs, Food Wishes. Chef John has managed, in no small part, to perfect bacon! I cooked a batch of these strips of little heavens for a Christmas Fondue party, and yes, a couple did end up dipped in cheese and chocolate! And yes, they were delicious that way, too. So here's the recipes for candied bacon, adapted from Chef John's Food Wishes blog.

Candied Bacon

1 pound thick center-cut bacon, preferably peppered
1/4 cup packed brown sugar
2 TBS. maple syrup
2 TBS. rice vinegar
black pepper to taste

Prepare glaze by mixing together the brown sugar, maple syrup and rice vinegar and set aside.

Preheat oven to 350 degrees. Arrange uncooked bacon on a wire rack and place over a lined cookie sheet. I used aluminum foil. Cook bacon for 10 minutes, flip and cook for an additional five minutes, then add glaze to up-side and bake for an additional five minutes. Flip, glaze and cook for five minutes. Keep repeating this process until total cooked time is about 35-40 minutes. Actual cooking times depends on how thick your bacon cuts are. After the bacon is fully cooked and hardening, set aside so it can fully set up. Enjoy!