Sponsored by IGA Famille Charles
Published on October 18, 2023 by In Médias
Hello Grillardins. This time of year is undoubtedly one of many people’s favorites. Some like the colors of the leaves, others, the cooler temperatures and there will always be hunters! Ah! the hunt!
I’m not a hunter, but I know a lot of people for whom this time of year is the time they’ve been waiting for. To help my hunting friends enjoy this great activity even more, this week I am giving you a tasty venison fillet recipe which I think will give you a delicious meal that you will devour. A good venison fillet which will marinate for a few hours in a marinade full of flavors and which will then cook very slowly with good bacon.
Servings: 4 Preparation: 20 minutes Marinating: 8-12 hours Cooking: 35-45 minutes
- 2 venison fillets between 1lb and 1.5lbs
- 1/3 cup full-bodied red wine
- 1 tbsp chopped garlic
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp whole-grain mustard
- 1/3 cup good quality olive oil
- 4-5 sprigs of rosemary
- 1 tbsp fresh thyme
- 1 tbsp freshly ground pepper
- 16 slices of bacon
- 2 cups demi-glace sauce (homemade or store-bought)
Step 1 : Remove excess fat from the venison fillets, set aside
2nd step : Prepare the marinade. In a large plastic Ziploc bag, mix the red wine, garlic, soy sauce, red wine vinegar, mustard, olive oil, rosemary, thyme and pepper. Mix everything well and add the pork fillets. Remove as much air from the plastic bag as possible. Place in the refrigerator for 8 to 12 hours.
Step 3: Preheat your BBQ to a temperature of 250F
Step 4: Remove the meat from the plastic bag and wipe off the excess marinade using absorbent paper. Coat each of the venison fillets with bacon so that you can no longer see the venison meat, you can use a few toothpicks to hold the bacon in place
Step 5: Place the fillets on the BBQ for indirect cooking (be sure to put a container under the meat to catch the bacon cooking fat). Cook the fillets to a central internal temperature of 100F taken using a meat thermometer.
Step 6: Remove the meat from the BBQ and remove all the bacon from the fillets, reserve the fillets under foil. Increase BBQ temperature to 425F. Chop the bacon into small pieces and finish cooking it in a pan so that it is well cooked, set aside. In a cauldron, heat the demi-glace sauce on the barbecue.
Step 7: Grill the venison fillets for a few minutes using direct cooking until an internal temperature of 125-130F is reached. Add the bacon to the demi-glace sauce and mix.
Step 8: Slice the venison fillets and add a good amount of sauce. Enjoy your food!
ENJOY YOUR GRILLARDINS,
One sip at a time!
Autumn is the wind, walks in the forest, colorful trees, carpets of leaves, the smell of fireplaces, hunting… This week, we present to you one of the beautiful Dieu microbrewery
from the sky ! The Sieben Hübel, a Rauchbier. But what is a Rauchbier? Rauchbier are beers traditionally brewed in the German region of Bamberg with malt smoked with beech wood. Rauchbier is not a style in itself, we find rauchbier in lagers, marzens and a few other styles.
What makes a rauchbier is the use of smoked malt. Sieben Hübel is an interpretation of lager. Amber when poured into your glass, it is topped with a head of beige foam. On the nose, aromas of sweet smoke against a background of very malty notes. In the mouth, it has a round attack but not too much, like a little velvet. A velvet that fades into a sweet bitterness. In retro-olfaction, the smoky notes return to captivate us… an autumn beer that goes well with the grill.
In accordance with Chef Colosse’s recipe, a venison fillet, beer accompanies this beautiful meat. In the absence of a venison fillet, a beef fillet will do the trick. The beer will coat each mouthful of the dish with its malty and sweet notes and the sweet bitterness will bring balance to a smoky frame for maximum flavor, it’s exquisite!
If you don’t hunt deer, beer hunters will find this great discovery on our shelves.
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