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Serve an IPA with your venison

December 16, 2010 By: grant Category: Breweries, Cooking with beer, Craft beer, Memphis

A little while back I pulled out of the freezer nearly the last of last year’s bucky — four little morsel steaks. I let them thaw slowly in the fridge for a day or so before I was ready to cook them.

Here we have everything we need for a fantastic meal. If you don’t have a homebrewed IPA, Boscos IPA is awesome. It goes well with rare-cooked venison, as all venison steaks should be cooked.

Venison and IPA

The beginning

This meal would be made mostly on the grill. The exception is that I put the taters in the microwave on high for 8-10 minutes to move things along. I don’t want to waste my time grilling potatoes all night while staring at fresh bucky, not to mention that growler of IPA would be long gone by the time the taters were tender.

I pour some olive oil over the steaks and splash a little worchestershire over them, before chucking a bunch of fresh cayenne from the garden and diced garlic into the mix. I use way too much garlic to fool with fresh. Cover them up and give a shake to coat and leave out at room temperature while you prepare everything else.

The taters should be in the microwave by now. Pull the corn husks back and get rid of the silk. Rub with butter (I was out) or olive oil. Sprinkle salt and pepper and chuck some more garlic in there for good measure. Toss the potatoes on the grill. After a few minutes, put the corn on and turn every 5 minutes for 20 minutes. Move to the outside edges of the grill and put bucky on.

These steaks shouldn’t be on long. You want the outside to be nicely done, but not with too much heat, or your outsides will be tough and the inside too rare. Depending on how thick your steaks are, go for 3-5 minutes each side. Done. Let sit for a few minutes to let the juices recirculate and chow down.

Venison dinner

Now that's a meal

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