Grilled Venison Scape Sandwich Food

GRILLED VENISON SCAPE SANDWICH

Steps:

• Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
• Preheat grill fitted with fine grate grill topper to medium heat.
• Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
• Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

GRILLED VENISON HOAGIES WITH COFFEE BARBECUE SAUCE

Steps:

• Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic, coriander, cumin and cayenne in a flat dish and mix well to form a paste. Coat the venison steaks uniformly with this seasoning mixture and allow to marinate overnight, refrigerated.
• Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or until the coals have turned white.
• Cut the rolls in half, brush some olive oil on the inside of the rolls and toast the rolls briefly over the grill.
• Divide the lettuce evenly between the rolls, top with equal amounts of pickles and jalapeno peppers.
• Season the venison steaks with coarse salt and lay them out on the grill, trying not to overcrowd the grilling surface. Depending on the size of your grill you may need to do this in two batches. Cooking quickly over a hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches. The venison will also cook very quickly because of its naturally lean texture. Be careful of flare ups from the oil in the marinade.
• Finish the hoagie by placing a venison steak on each roll and top the venison off with some coffee barbecue sauce.
• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container. Yield: 1 1/2 cups

GRILLED VENISON SCAPE SANDWICH

Steps:

• Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
• Preheat grill fitted with fine grate grill topper to medium heat.
• Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
• Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

VENISON GROUND STEAK SANDWICH

Steps:

• In a skillet brown venison with half the onion and half the peppers.
• Add half of your Worcestershire sauce and Montreal seasoning.
• In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
• Open hoagie rolls on a cookie sheet and place cheese in rolls.
• Add hot venison and onion/pepper blend.
• Place under broiler at 500 degrees until it begins to sizzle.
• Remove from oven. Hit with remaining seasonings and serve.

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

GRILLED VENISON PACKETS

Steps:

• Preheat grill to medium high.
• Place venison steaks on foil.
• Place pats of butter over steaks.
• Then cover steaks with sliced onions and mushrooms.
• Sprinkle spicy steak seasoning over all.
• Fold foil into packet and seal edges.
• Place on hot grill and grill for about 10 minutes. We usually flip the packet, but its not necessary.
• Carefully slice open foil - steam will be very hot. Enjoy!