One of my New Year's resolutions is to post more in the Grillin' section. I think its a great thread, and one that seems to get the least drama and seems to be of interest to the majority of the board. Most of us enjoy eating what god has mad tasty and available..and I for one look forward putting protein on the table the old fashion way...with that said.....I got a game meat sampler (Quail, Elk, Rabbit, Wild Boar and Ostrich) from a cool website that farm raises or harvest wild game for distribution. I live in Miami Beach, and that makes bagging quail and elk a little hard...
I marinated the de-boned quail and Elk fillets in red wine, crushed garlic, tyme and a spice mix I use often...this powdered mix is similar to Emmeril's but less Cajun...I let the acid in the wine break down the connective tissues in the birds and elk, which helps to tenderize the meat. Prior to grilling on super hot grill, I added honey to the mix and went heavy on the Salt and pepper...The marinade mixed with the honey formed a nice glaze (which didn't photo well). I also remove all items to be grilled from the Fridge and return to room temp prior to cooking...its a great trick to improve meat texture and assure correct doneness. I also salt meats only prior to grilling, otherwise too much blood/moisture is removed from the proteins and the meat can be dry...
I was happy with the results. I have a picture but can't seem to upload it....uggggh
The elk was amazing. First time I have had it. Best qualities of both beef and venison. Although I would have preferred it less cooked than I did. The meats came from Fossil Farms and they have a bunch of game meats and a few sampler packs to try out the more popular ones....ordering rattlesnake to see if I can make myself puke..
I got a smoker too for xmass...smart santa brought me a stovetop smoker, not sure if you've seen them but they work on top of a grill or burner and are great for small stuff like fish fillets for dip or a pair of duck titties like your lunch today...My smoker is made by Cameron and came with four types of wood dusts. I've used the mesquite for a thin cut brisket and the alder wood for a swordfish dip which was 9 out of 10 good. I brined the fish and made a wet rub for the brisket. This is the smoker.....http://www.google.com/products/catal...d=0CEwQ8gIwAA#
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Originally Posted by Kahi
