I was thrilled that Emily asked me to do a guest post for her while she’s traveling. Being one of Emily’s friends I am fortunate to sample some of the delicious food she prepares and features on A Nutritionist Eats. She’s got great ideas for making any meal healthier and more indulgent! She is keeps me tuned into what’s going on in her food world and that keeps me from ignoring my own!!
Being that I usually blog about design/decor/fashion over on my blog Live.Work.Design
(this week’s all about Christmas!). I was really excited to do a “food” post and feature this dinner I made with the help of my fiancé, Andy. And what a help he was! – He shot the deer that provided us the venison for this meal! I have a serious love/hate relationship with hunting; I understand the sport of it, but I do not understand why anyone would want to put a bullet in Bambi’s Mother or Father (tear). None-the-less I am marrying a “hunter” and what better way to show him my approval than honoring his kill with a Grilled Venison Steak, served with Bok Choy Salad and Baked Potato.
1.5 cups olive oil
2 tbsp Mesquite seasoning
1 packet Fajita seasoning
1/4 tsp white pepper
1/2 cup minced garlic
1 tbsp Worcestershire sauce
Combine ingredients for marinade. Tenderize two venison back straps with Jaccard. Marinate meat over night. Grill 2-3 minutes per side and serve!
The meat was really tender and had great flavor. Next time I will look up some kind of sauce to serve with it to keep the meat moist. Call me old-fashioned but it was really cool knowing Andy had hunted this meal for us (maybe it’s the Gather coming out of me). 🙂 And, the deer meat was 100% organic – the deer eat a diet of soybeans, apples and corn (pesticide free!).
Have you ever tried Venison? Any recipe suggestions?