Below is this week’s “Fabulous Local Food with Chef Bruce” recipe. All recipes use ingredients from our market vendors. Recipes from past week are under EVENTS and paper copies are available at the market coffee table.
Grilled Trillium Meadows Venison Steaks with Beau’s Farm Table Marzen
Remember the good old 80’s when everything was blackened? Blackened redfish, chicken et al. This recipe harkens back to those days with the exception of being done on a hot BBQ (preferably charcoal). The malty notes in the beer will tame the spices and the crisp finish will provide some refreshment from the heat as well.
Serves 4 as a main course
Prep time 15 minutes + 1 hour to marinate the venison
Cooking time 20 minutes
For the spice mixture:
5 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons granulated garlic
2 tablespoons smoked sweet paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
1 tablespoon granulated onion
In a bowl mix together all the spices and place in an airtight container. You will have more than you need for the recipe but it keeps for up to 3 months
To cook the venison:
4 venison leg steaks
3 tbsp olive oil
1/4 cup of the cajun spice
1/4 cup Beau’s Farm Table Marzen
1 clove garlic, minced
In a bowl whisk together the oil, spice and beer. Add the steaks and coat well. Cover the bowl with saran wrap and refrigerate for one hour. 20 minutes before you are going to cook the venison remove it from the fridge.
When ready to cook, start your Traeger Pellet BBQ on “Smoke” with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
Place steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from the grill and let rest for 3-5 minutes.
Sponsored by Glengarry Windows & Doors, Beau’s All Natural Brewing and Trillium Meadows.
“Check in” when you are at the market and “Like” us on facebook to see who is coming Saturdays and for gardening tips and recipes. Help us spread the word about our awesome market!”
If you have any great recipes that you would like to share please send to us and they will be posted on our website and fb page. We’re always looking for new recipe ideas to share on facebook and for our recipe column in The Vankleek Hill Review!
On smart phones type in “Who” in the search box to see a list of vendors who will be at the market or scroll right down this page.