Tuesday, May 15, 2012

Backstrap Sausage Shish Kabobs

Well, these are pretty self-explanatory really, but they were so good I thought I would share them.

I seasoned some cube sized pieces of backstrap with Coffee BBQ Rub from the Red Stick Spice Company (http://www.redstickspice.com/coffeebbqrub.html).  Of course you can use whatever seasoning you prefer, however, I highly recommend this coffee bbq rub.  (I'm not affiliated with them in any way - just like their product.)

I wrapped the backstrap in bacon as I skewered each one.  Alternately, I placed pieces of green onion deer sausage, green bell pepper and sweet Vidalia onion onto the skewers.

I used bamboo skewers which had been soaked in water.  These are my preference simply because they are disposable, you can use the metal ones if you prefer.

The kabobs were then cooked on the grill until the backstrap and bacon were done and the vegetables were tender.



Saturday, April 21, 2012

Cheese Deer Steak Sandwich

We recently made a trip to the ESPN Club on the Boardwalk at Disney World http://disneyworld.disney.go.com/dining/espn-club/.  I highly recommend it.  We loved the atmosphere and the food was great.  Jeff got a "Philly CheeseSteak" sandwich, which came with their homemade potato chips.  I got the ESPN Dinger sandwich, which is a breaded chicken breast with medium sauce.  Both were delicious.

We decided to try and recreate the CheeseSteak sandwich with deer meat.  We used deer cutlets which had been tenderized.  They were seasoned with some Slap Ya Mama http://www.slapyamama.com/; cooked on a flat griddle, then cut in thin strips.  Next we tossed the meat with some jarred cheese sauce; just enough to coat the meat. 

We thinly sliced a red onion, a Vidalia onion and a green bell pepper and cooked them down until they were tender.  (If I had remembered to buy some mushrooms, we would have cooked them too.)

We lightly toasted some soft, fresh hoagie buns and filled them with the meat, onions, bell pepper and provolone cheese on top. 


They turned out really good.  Maybe not quite as good as the ESPN Club, but we will definitely make them again - and this time I won't forget the mushrooms.