Fresh BC Fallow Venison from the Nicola Valley near Merrit - Hills Foods Ltd.
Suggest Beer Pairing: Amber Ale, Indian Pale Ale
Examples: Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Hop Goblin IPA - R & B Brewing, OK Spring IPA, Paddywhack IPA - Nelson Brewing, Scottish Highland Ale - Storm Brewing, Cutthroat Pale Ale - Tree Brewing, Hophead - Tree Brewing, Beacon IPA - Lighthouse Brewing
Comments: BBQ venison pairs nicely with amber ale bringing out the sweetness in the venison and the sweetness and roasted flavours in the beer. Indian Pale Ales will pair nicely with the combination of spices, including the mustard powder, and also cool the tongue from the spices.
Dry Rub Venison Escalope - Barbequed on a bed of rosemary and lavender
- 8 x 4 oz Venison escalops - medallion shapes cut from the hind leg
- ½ tsp granulated garlic
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp mustard powder
- 1/8th tsp ground chipotle (just a dash really)
- ½ tsp black onion seeds
- to taste black pepper ground
- 1 tblsp.dried herb de Provence
- a few (at least three of each) sprigs of rosemary and lavender
Pre heat bbq to medium high. Mix dry ingredients in a bowl. Rub the mixture over the escalops. Set the rosemary and lavender in foil to slow burn. Sear over medium high heat fro two to three minutes on each side (depending on thickness). Cover to allow smoke from herbs to permeat the meat during cooking. Set aside in a warm spot for five minutes to let the meat rest.
Serve as is or slice thin strips and fan out on plate. A nice fruit compote makes an excellent accompaniment to the venison.
Copyright 2007 - Just Here For The Beer Ltd.
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