Fire It Up - Andrew Schloss [86]
INGREDIENTS:
Caramelized Onions:
1½ pounds large onions
Olive oil for drizzling
1 teaspoon coarse salt
½ teaspoon sugar
4 slices bacon, preferably applewood-smoked
2 pounds ground venison, preferably chuck
1 cup Bourbon Barbecue Sauce
¼ teaspoon ground black pepper
6 hamburger buns, split
DIRECTIONS:
For the carmelized onions: Light a grill for bilevel medium-high heat and medium-low heat, about 425/325°F. Slice the onions into rounds about ¼ inch thick and coat generously with oil. Brush the grill grate and coat with oil. Put the onion rounds on the grill directly over medium-high heat until nicely grill-marked, 2 to 4 minutes per side. Rotate the onions 45 degrees halfway through the cooking on each side for more even browning. Put the browned onion rounds on one side of a large piece of foil. Cut each round in half lengthwise, and then separate into rings with tongs and arrange in a single layer. Sprinkle all over with ½ teaspoon of the salt and the sugar, and drizzle with a bit more oil. Fold the foil over the onions and crimp to seal. Reduce the heat to medium-low on a gas grill or put the foil over the medium-low-heat area on a charcoal or wood grill. Cover and grill until the onions are very soft, 10 to 15 minutes, turning the sealed packet once or twice. Let rest, wrapped in foil, for 5 minutes before using.
Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes. Remove the bacon to paper towels and let drain and cool. Let the bacon fat cool in the pan until warm but not solidified. Mince the bacon (a miniprocessor makes it easy) and transfer to a bowl. Add the cooled bacon fat, venison, ⅓ cup of the barbecue sauce, the remaining ½ teaspoon salt, and the pepper. Using your hands, mix just until blended; avoid overmixing. Using a light touch, form into 6 patties no more than 1 inch thick.
Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook to an internal temperature of 150°F (slightly pink) for medium-done or 160°F for well-done, about 6 to 8 minutes, turning halfway through cooking. Put the buns, cut-side down, directly over the fire until lightly toasted, about 1 minute. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
Serve with the remaining ⅔: cup barbecue sauce and the caramelized onions.
VENISON RIB ROAST
Smoked Rib Roast of White-Tailed Deer with Hunter’s Sauce
MAKES 4 TO 6 SERVINGS
Among hunters, venison rib roast is known as backstrap. Chefs call it the rack. When it comes from beef cattle, it goes by the name prime rib. This is a standing rib roast, a regal cut fit for a special meal. The easiest way to get a venison rib roast is to shoot a deer or befriend a neighbor who hunts. The loin end is preferred, as it is the most tender. Ask your butcher to cut the meat from the bone along the ribs but leave it attached at the wide end, so the seasonings can penetrate all areas of the meat. With a woodsy mushroom sauce and plenty of wood smoke, this venison will make you proud to be at the top of the food chain.
INGREDIENTS:
2 cups wood chips, such as hickory or oak, soaked in water for 30 minutes
Deer:
3 cups Smokin’ Brine
½ cup apple cider vinegar
1 white-tailed deer rib roast (4 to 6 pounds), preferably frenched
1 tablespoon olive oil
¼ cup Smokin’ Rub
Hunter’s Sauce:
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2½ cups beef stock, preferably homemade
1 pound wild mushrooms, such as morel, chanterelle, cremini, and oyster, sliced
2 shallots, minced
½ teaspoon fennel seeds