Video: Deer Camp Cooking, Week 3

We're back in deer camp. It's cold and we're hungry. Thank goodness we've got a delicious meal on tap: venison rib-eye steaks spiked with a dry rub of warming spices and rosemary roasted potatoes. Let's eat!


GRILLED VENISON WITH CHIPOTLE BBQ SAUCE

A smoky, spicy dry rub gives these rib-eye steaks a beautiful char and a bite of heat. Watch them carefully so they don’t overcook. Serve with Spicy BBQ Sauce.

2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons ground Ancho chili
2 teaspoons ground white pepper
3 teaspoons kosher salt
4 (10-oz.) venison rib-eye steaks, silver skin removed

1 Combine all spices in small bowl. Liberally coat both sides of steaks with spice mixture.

2 Oil grill (or campfire) grate. Heat grill. Grill steaks over high heat 6 to 8 minutes for medium-rare, turning once. Reposition the meat as needed to avoid burning the rub. Remove steaks; cover and let rest 1 to 2 minutes. Slice and serve with Spicy BBQ Sauce.

4 servings


Spicy BBQ Sauce

1 tablespoon oil
1 cup diced yellow onion
2 cloves garlic, rough chopped
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
8 oz. tomato sauce
7.5 oz. chipotle peppers in adobo sauce
¼ cup brown sugar
1 lemon, halved
2 tablespoons blackstrap molasses
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper

In small saucepan over medium-high heat, heat oil. Add onion and garlic; saute until caramel-colored, stirring frequently. Add vinegar and Worcestershire sauce to deglaze pan; cook for 30 seconds. Reduce heat to medium; add tomato sauce and chipotle peppers in adobo sauce. Squeeze lemon into mixture; stir in remaining ingredients. Bring to a boil; reduce heat. Simmer 15 minutes, stirring occasionally. Cool. In blender, puree the sauce, leaving some of the chunks intact. Store in refrigerator.


ROASTED ROSEMARY POTATOES

These roasted potatoes, often called Jo-Jo potatoes, are sprinkled generously with chopped rosemary. The fragrant herb, along with a sprinkling of salt and pepper, transforms them into the perfect side dish for steak.

3 lb. Yukon gold potatoes, cut into 1-inch wedges
1 tablespoon vegetable oil
¾ oz. fresh rosemary, coarsely chopped
1 teaspoon kosher salt
½ teaspoon black pepper

Heat oven to 450°F. Toss potato wedges in vegetable oil, three-fourths of the rosemary, salt and pepper. Place on rimmed baking sheet; roast 30 to 40 minutes or until crispy and golden brown, stirring every 15 minutes*. Garnish with remaining rosemary; serve**.

4 servings

TIPS *If you plan to reheat the potatoes over a campfire, don’t let them get too brown.

**To reheat potatoes over a campfire, place a cast iron pan over the fire. Melt 2 tablespoons butter in pan. When it’s bubbling, add potatoes, reserved chopped rosemary and pinch of salt. Warm potatoes until crispy, about 10 minutes.