Hi bbq friends, today has been an amazing (food) day. I’m in the southern part of Sweden, visiting my dad. We went goose hunting today. Tomorrow we’re going deer hunting.
For tonight's dinner I cooked (fallow) deer. Don’t know exactly what the cut is called in English, but it is the inner thigh, which is more tender than the best tenderloin. Just incredible. It was a big hunk of meat, it weighed in at 2.7 lbs.
Just like with most game, I just added plain salt and black pepper. If it ain’t broken, don’t fix it.
My dad has a gasser, so I did like I’ve done before on gas grills; put pecan wood chips in an aluminum box over one burner, and the meat on the cold side. I did bring with me my Maverick ET-733, so I got the temps right. I ran it at 260 deg F.
Wood chips over burner, meat on the other side, just getting started:
When it comes to absolute top quality meat like this, the sauce has to be spectacular, so I did my usual game sauce, but with a twist; I replaced the wine with beer. There wasn't any wine around, so I had to improvise. I decided to get a beer that is chock full of flavor, so I went with a porter. If you haven’t tried it, it is very roughly like a stout (think Guiness). The apple adds so much freshness, and goes very well with game.
Sauce ingredients
2 large shallots
1 apple (get an apple that is more sour than sweet)
0.4 cups beef stock (or game stock if you can find it)
0.6 cups porter or stout
1 tbsp tomato puree
1.3 cups cooking cream
a pinch or two of sugar
Start by chopping the shallots. Peel the apple, remove the core, and chop it. Fry the chopped shallots in a tablespoon of butter. Add the apple, beef stock, tomato paste, porter and cooking cream. Let it simmer for 10 minutes. Mix it smooth in a blender. Add a pinch or two of sugar.
The beer sauce:
The chef's favorite beer:
I served the deer with a potato gratin. It just doesn’t get any better than this.
The pecan smoked inner thigh:
Tender!
Dinner is ready:
NOTE: I'm sorry about the varying photo sizes, but vBulletin was almost impossible today. I tried uploading three different sizes several different times, but regardless of which size I choose to insert, it usually picks the smallest one, but not all the time...
For tonight's dinner I cooked (fallow) deer. Don’t know exactly what the cut is called in English, but it is the inner thigh, which is more tender than the best tenderloin. Just incredible. It was a big hunk of meat, it weighed in at 2.7 lbs.
Just like with most game, I just added plain salt and black pepper. If it ain’t broken, don’t fix it.
My dad has a gasser, so I did like I’ve done before on gas grills; put pecan wood chips in an aluminum box over one burner, and the meat on the cold side. I did bring with me my Maverick ET-733, so I got the temps right. I ran it at 260 deg F.
Wood chips over burner, meat on the other side, just getting started:
When it comes to absolute top quality meat like this, the sauce has to be spectacular, so I did my usual game sauce, but with a twist; I replaced the wine with beer. There wasn't any wine around, so I had to improvise. I decided to get a beer that is chock full of flavor, so I went with a porter. If you haven’t tried it, it is very roughly like a stout (think Guiness). The apple adds so much freshness, and goes very well with game.
Sauce ingredients
2 large shallots
1 apple (get an apple that is more sour than sweet)
0.4 cups beef stock (or game stock if you can find it)
0.6 cups porter or stout
1 tbsp tomato puree
1.3 cups cooking cream
a pinch or two of sugar
Start by chopping the shallots. Peel the apple, remove the core, and chop it. Fry the chopped shallots in a tablespoon of butter. Add the apple, beef stock, tomato paste, porter and cooking cream. Let it simmer for 10 minutes. Mix it smooth in a blender. Add a pinch or two of sugar.
The beer sauce:
The chef's favorite beer:
I served the deer with a potato gratin. It just doesn’t get any better than this.
The pecan smoked inner thigh:
Tender!
Dinner is ready:
NOTE: I'm sorry about the varying photo sizes, but vBulletin was almost impossible today. I tried uploading three different sizes several different times, but regardless of which size I choose to insert, it usually picks the smallest one, but not all the time...
Attached Files
), and I have never heard of Goose hunting. If they're good I have a pond down the road that has 30 or so all the time. Wouldn't be much of a hunt though!
Comment