After my second trip to Maryland I finally get the stars to align just right and I put an arrow in my first deer. Not the monster that was in the area but it put some meat in my freezer.
Figured I would share the dinners and left overs that are coming from the deer. Plus it is a good way for me to keep track of my recipes.
Up first:Back strap with sweet onion glaze
Cut the back strap in half.
Montreal steak seasoning
I try not to over season. I like the flavor of meat as it is. You can change the seasoning to your liking.
Place on grill until desired doneness. I prefer a medium to medium rare. I also throw some apple wood chips on the grill for a little smoke flavor.
The sauce for this is now a must have for any steak in my kitchen.
chopped garlic cloves
chopped bonnet peppers
I prefer butter but olive oil works too. Sautee all the ingredients except for the flour. Then add the flour creating a roux. Add water and simmer. Reduce to desired thickness.
Slice the meat and add to the sauce.
***Can a mod please edit the typo in the title.
This is just a basic burger with all the fun stuff on the inside.
Season the ground meat to your liking. Here is what I use:
finely chopped onions
Make two thin patties that have a larger diameter than your average burger. These burgers are going to be bigger than your average burger because they have the fun stuff on the inside.
In the center of one of the patties place your stuffing ingredients. I stuffed these with:
Crumbled feta cheese
I would also recommend bacon - I didn't have any when I made these or they would have been in there as well. You can add what ingredients you want. Be creative, the options are endless.
Throw on the grill and serve hot.
This isn't the best example. The two patties could be thinner than the ones below. I was hungry this night and got a little carried away with the portions.
Season steak to desired taste. I use
Montreal Steak seasoning
Some times a few other things depending on my mood.
Throw on the grill for a short time on each side a serve at desired doneness. If you get past medium the meat starts to get tough. Keep it on the medium to medium rare side to keep it tender.
For this night I also seasoned a couple of onion slices with some salt, pepper, and garlic. Brushed with olive oil and put it on the grill.
Serve with the onion sauce from the first post and enjoy. Simple and tasty.
Not sure what to call these but these were new to me and I will be making them again. They are the same idea as pot pies. I used some of what was available at the time.
I used left over round steak from dinner the night before.
Flaky biscuits - It has to be the flaky biscuits that you can pull apart.
Take a biscuit and peel in half. Stretch one half out and place into a cupcake pan. Make sure that that it goes all the way up the sides.
Now place your ingredients into the cup of biscuit dough. I used spinach, cooked carrots, chopped up vension steaks, feta cheese, and some of the sauce from the steaks for some moisture. You can use what you have laying around the kitchen.
Use the other half of biscuit dough to make a top for the pie. Pinch edges closed. Follow baking instructions on the biscuit can. The ones I used was 350 degrees for around 15 minutes.