It’s been a while since I’ve posted, sorry about that. March tends to be a slow month for anyone who likes the outdoors, its just a long month of snow melting into mud that makes escaping a maintained road nearly impossible. So I decided for a change of pace I would post a bit of an instructive post much like my deer head cleaning post from a while ago (currently my most viewed post, thanks to Pinterest)
So this time, instead of a tomahawk or a deer head, I’ve got something almost everyone likes… food. I will share with you my super secret steak marinade recipe. It works with any red meat but I find it especially useful for deer meat, especially if you find its too gamey. So lets begin.
Wait, first I should mention something. This recipe is just a rough guide and open to adjustment and interpretation, all units of measure are somewhere along the lines of dashes, splashes, dollops, hints, and glugs.
I tend to start with the meat frozen, and put it into a large container with a lid that seals.
Next I like to add a bit of steak spice, any brand will work and we all have our favorites so just use that. If you don’t have a favorite or a “go to” that’s kinda strange but not a problem, just use the first one you find at the grocery store and see how you like it. Personally I like Montreal Steak spice, though I’m not sure they want to be associated with me so dont judge them based on my usage of their product. If you put too much, that’s OK because most of it will stay in the marinade when you pull the meat out to cook it, and if you think you put too little, you can add some while its grilling. Everyone has their own preference for strength of taste, I tend to put a lot of spice.
Next I add a bit of BBQ sauce. I usually go with a generic BBQ flavor, but I have, in the past, had good luck with honey garlic and hickory flavor. Just about any BBQ sauce should work.
Next is the key ingredient, I find this is what really gets rid of a lot of that gameyness that people often don’t like in wild meat. Worcestershire sauce is the key, so add a bit to the mix. Much like with the steak spice, Lea & Perrins doesn’t know about me or my blog (probably)… So again don’t hold it against them if you happen to not like me.
Last ingredient is any kind of cola, I believe its the carbonation that helps tenderize it, so in theory you could also use beer. If you decide to try beer, let me know how it works out (for science!). I have also, in times of desperation, had good luck with root beer, but it tends to add a bit of a vanilla flavor that some people don’t care for.
Lastly, put a lit on it and put it in the refrigerator for at least a day. Once you decide its time to eat it, cook it on the barbecue however you see fit. If you are unsure of how to cook steaks properly, that makes two of us. What I tend to do is turn the barbecue on and set it to high heat, once its good and hot I brush and scrape the grill portion. I then throw the steaks on, close the lid and then drop the temperature to low. That way it sears the outside, preventing sticking to the grill and sealing in the moisture, at least that’s my theory on it. All that said, every BBQ is wildly different and there are millions of people, all with their own ideas of the best way to cook a steak. Do what works for you.
So, just a quick recap:
- Put the meat into a container
- Add steak spice
- Add barbecue sauce
- Add worcestershire sauce
- Add cola
- Refrigerate for at least a day
- Cook on a grill
- Eat it
- Come back and comment with your thoughts on the recipe
One last really useful thing I will share with you, since you’ve read this far. Barbecued perogies.
If you’ve never had perogies… you need to go buy some now and eat them! You can finish reading this later, perogies take priority. If you’ve never had barbecued perogies, like most people I’ve talked to, this might be life changing for you. Perogies are one of my favourite foods, and always have been. I remember when I was younger, and when I come to visit as an adult, my mom would make perogies her way. She would boil them, fry some bacon, caramelize some onions and boil up some peas. All served with sour cream. This results in an amazing meal but lot of work, 2 dirty pots, and two dirty pans. When I got older someone showed me that you could fry perogies when you had them as leftovers, and that was pretty good but they tended to be greasy that way. Fried is my least favorite method of cooking perogies, but I still wont say no to a plate of them.
Last summer, while I was working on an oil rig, a Directional Driller I was working with was cooking a steak on the barbecue. I saw him pull a bag of pergoies out of the freezer and walk outside. Naturally I had to ask, and he was kind enough to enlighten me. Cooking perogies on the barbecue takes about 5 to 10 minutes, you just lay them on the grill frozen, when they start to get nice grill marks on one side flip them over. Its best to take them off when they just start to split, or if you’re really good just before they split. By the time he was done explaining himself they were ready. He offered me one and I took it… my life hasn’t been the same since. The next day I drove into town and bought a bag of perogies and I dont think I’ve gone a week without barbecued perogies since then. They are a quick side dish with minimal clean up afterward, you can eat them like finger food, and its easy to cook a lot of them if you have guests. They are good dipped in sour cream, barbecue sauce, salad dressing or my personal favorite, sweet chili sauce.
If you have any questions don’t be shy! I would love to hear your deer steak recipe, if you care to share, put it in the comments.
Posted in How-To, Recipewith 3 comments.