How To make Fiery Barbecued Venison
4 Venison steaks or medallions
-(about 4 oz. per portion) 2 t Paprika
1 t Chili powder
1 t Ground cumin
1 t Ground coriander (cilantro)
1 t Sugar
1 t Salt
1/2 t Dry mustard powder
1/2 t Dried thyme leaves
1/2 t Good curry powder
1/2 t Cayenne
CORIANDER AVACADO CREAM:
1/2 Avacado (~ 4 tablespoon)
3 tb Sour cream
2 tb Fresh chopped coriander
1/2 t Grated lime peel
4 dr Tabasco sauce
Salt Pepper Olive oil for basting This Southwestern-style dish from the Cervena venison people packs an intense flavor punch. To make the avacado cream, place all ingredients in a processor or blender and blend until smooth. Combine all the meat spices in a large bowl. Place the venison in the bowl and mix to coat well. Brush off excess coating and let stand 1 hour. Heat the barbecue grill; oil the grill. Brown venison well over high heat, turning often and basting lightly with olive oil. When done to your taste, remove from grill, cover with foil and let stand about 5 minutes; serve with coriander cream.
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Grilled saddle of venison – BBQ delicacy in an espresso rub
Ottos perfect fall recipe. A crispy BBQ-rub made of espresso-, cocoa- and tonka beans covers a delicate saddle of venison. The mild venison taste turns into an aroma feast on the O.F.B. Otto serves it with grilled chestnuts and an autumn salad with walnuts.
Here you'll find the recipe:
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Venison Burgers Cooked on Big Horn Fire Pit #shorts #deermeatfordinner #howtocookvenison
Decided to make some venison burgers for dinner on our Big Horn fire pit over an oakwood fire. The recipe is simple and they do not take long to cook. These pits are a fun way to cook outdoors. Once, we were finished with dinner, the fire was still going so we made s'mores and enjoyed a nice evening around the fire.
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Budds blazing, Boston Butt's barbecue
Budds blazing, Boston Butt's Alabama's finest barbecue
this is a Southern tradition, the Boston butt is a cut from the
upper front shoulder of domestic Hogs Choctaw County Alabama
Against All Odds | Award winning recipe proves to be a fiery success.
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When banks refused to fund her business, Durban resident Namhla Ngubo was determined to prove her critics wrong. Her fiery chili sauce business now has a fully-fledged team, churning out different sauces for distribution to major retail stores.
How to grill the perfect venison steak using pure 100 ounce silver bars!
Pure silver is the most conductive metal on earth. It cooks the perfect steak.
Using silver bars as seen in this video:
1) Let the steaks get to room temperature
2) Blot the steaks dry. (I use paper towel) Be sure that no moisture remains on the steak.
3) get the grill heated up. Blazing hot around 500-550 degrees. Make sure to hold that temperature with lid closed for at least 10 minutes before throwing the steaks on.
4) Run steaks liberally with a good cooking oil like avocado oil or olive oil.
5) Season your steaks with preferably kosher salt and black pepper.
6) Test the temperature with some drops of water. The drops should dance dissolve fast.
7)Throw on your steaks.
8) Turn your steaks about 45 degrees to help distribute an even cook after about 2 minutes
9) Flip your steaks at about the 3.5 minutes mark depending on thickness. 1” about 3.5 minutes
10) Turn again 45 degrees 2 minutes after the flip.
11) Your steak will be done in another minute and a half.
12) use thermometer to check internal temp. 135 is ideal for me but check online for your desired internal temperature:)
Enjoy!
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MeatEater Cooks | Whitetail Deer with Mark Kenyon and Kevin Gillespie
On this episode of MeatEater Cooks, Mark Kenyon and Kevin Gillespie team up to prepare Moussaka with some hard earned ground venison. There is nothing fast about this technical layered dish, but the end result is worth the time in the kitchen.
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Presented by @WorkSharpOutdoor
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