Time to look back and process the memories and the meat of another deer season, well spent. For the Boar’s crew, this season presented a spectrum of emotions…
Anticipation of making ready…
Excitement of a new gun…
Frustration of a few misses followed by pride-swelling success…
Relaxed moments of frolic mixed with an urgent indulgence rising from the realization that all seasons run their course…
Satisfaction: Bacon-Wrapped Venison Chopped Steak…
Ingredients:
Ground venison (2 pounds)
Eggs (2)
Panko bread crumbs (about half a cup)
Onion (1/2 diced)
Red bell pepper (1/2 diced)
Garlic (2 cloves, diced)
Worcestershire sauce (about 3 tablespoons)
Kosher salt
Black pepper
Smoked paprika
Applewood smoked bacon
Olive oil (enough to cover skillet)
Plan:
This creation depends upon a quality venison grind. Our preference is to grind lean sections of the ham with a beef chuck roast (about 80% venison to 20% beef). The fat of the beef balances with the lean venison and adds flavor.
Mix venison, eggs, bread crumbs, onion, red bell pepper, garlic, worcestershire sauce, kosher salt, and black pepper together. Using your hands shape the mixture into patties about an inch thick and two inch in diameter.
Season the outside of the patties generously with kosher salt, black pepper, and smoked paprika. To add a bit of conviviality, wrap each patty in applewood bacon using a toothpick to secure.
Heat olive oil in an iron skillet over medium-high heat. Brown each steak being careful not to overcrowd the skillet (about 5 minutes per side).
Once each has been browned, add them all back to the skillet and finish in the oven at 375 degrees (about 15 minutes).
Process the seasons, my friend.
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