February 25, 2011
Food Photo Friday: Venison Three Ways
By David Draper
by David Draper & Colin Kearns
From Colin: For dinner last Friday, I followed a tip from Whitetail 365 blogger Dave Hurteau and made a venison cheesesteak. The sandwich was so amazing, so damn delicious that I made another for lunch on Saturday. Here is Hurteau’s technique:
Take a hindquarter cut—bottom round, rump, what have you. Slice a couple of thin steaks off it. Pound the hell out of them with a mallet until they are very thin, just about falling apart. Get a frying pan very hot. Meanwhile prep a little onion and pepper and shred some cheese (I like pepper jack). Flash-fry the steaks so they are still a little rare, no more than a minute a side depending on how thick. While the pan is very hot, toss the peppers in and pour in a little water to deglaze. Put it all on roll with some A-1 and melt the cheese over the top in the broiler. That should do it.
From David: I didn't feel like braving the snowstorm to fire up the grill, so I threw a few deer steaks in the cast-iron pan instead. Finished with a balsamic reduction over sweet potato and spinach hash.
Bonus Dish: The writers and editors aren’t the only ones here who love to hunt and fish—and eat wild game. The F&S business team is passionate about the outdoors, too. Greg Gatto, Field & Stream’s National Online & Sporting Goods Director, made this killer meal last week: rigatoni with green peppers, portabella mushroom, and venison sausage. “Some fresh parmigiano and a glass of Barolo really complement the dish,” said Gatto.
Don’t forget to send your food photos to firstname.lastname@example.org.