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Chef Colosse and Martin Gravel – Chronicle of October 18, 2023

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.

Venison fillet

Servings: 4 Preparation: 20 minutes Marinating: 8-12 hours Cooking: 35-45 minutes

INGREDIENTS :

  • 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)

PREPARATION :

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,

Chief Colossus

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.

CHEERS,
Martin



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William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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