Sam
Active Member
Another family favorite.
Couple lbs of venison in chucks
Cup of red wine
Everglades Seasonings
Chef Paul Prudhomme's Magic Seasoning Blend "Meat Magic"
Salt and Pepper
Red Pepper flakes
Garlic Powder
Let all that sit in the fridge for 2-3hrs.
Take it out and rap it in bacon and put it on the stick.
Olive Oil the veggies and salt/pepper/garlic.
Set your grill up with half really hot and the other half warm. Put the venison on a really hot side for a few minutes turning it so it doesn't burn than set it on the other to let it sit and slow cook and cook the vegetables on the hot side. I cooked some of the veggies with some bacon and mixed them all at the table in a serving bowl.
Forgot to take a picture of the final product. But you get the idea.
Couple lbs of venison in chucks
Cup of red wine
Everglades Seasonings
Chef Paul Prudhomme's Magic Seasoning Blend "Meat Magic"
Salt and Pepper
Red Pepper flakes
Garlic Powder
Let all that sit in the fridge for 2-3hrs.
Take it out and rap it in bacon and put it on the stick.
Olive Oil the veggies and salt/pepper/garlic.
Set your grill up with half really hot and the other half warm. Put the venison on a really hot side for a few minutes turning it so it doesn't burn than set it on the other to let it sit and slow cook and cook the vegetables on the hot side. I cooked some of the veggies with some bacon and mixed them all at the table in a serving bowl.
Forgot to take a picture of the final product. But you get the idea.
