Hot Rock Venison || How to Cook Wild Game скачать в хорошем качестве

Hot Rock Venison || How to Cook Wild Game

This prep is a fun way to bring in other elements from a trip by gathering a good cooking stone. The salted rock gives the wild steak a great flavor and sear. The story of this prep: We were stranded temporarily due to weather. The harsh winds and rain had my dad and me hunkered down until the weather calmed enough for a plane to land on the remote island near Kodiak, Alaska. We were low on the food we brought, but rich in fresh meat. My dad had shot a nice Sitka blacktail buck, which was now on the menu. We did not have much in the way of seasoning so we had to improvise. Only stone’s throw from the ocean, we gathered drift wood and made a large fire. I scrounged up a large flat piece of shale. We placed the rock in the fire, getting it super-hot by heating it with coals from below. I then took a cup of sea water splashing it on the hot rock allowing the water to quickly evaporate leaving only the salt behind. We then cut strips of fat to oil the stone before placing cut pieces of steak on the hot rock. The result was incredible. One of the best camp meals my dad or I have ever had. This recipe is a at home recreation of that very moment, packing memories and of hardship into a simple but delicious steak. I have found that this is a great way to perfectly prepare any type of game meat. Part of the allure to this recipe is the rock itself. While a rock can be purchased at a hardware store nursery. I like to find a good cooking rock while out in the field. Bringing home, a cooking stone from the area where the animal was taken. It adds to the story and depth of the dish. Items Needed: BBQ brush or a rag Cooking stone: A large flat piece of slate, shale, or a similar flat rock about an ½ inch or more in thickness to retain heat and keep from easily breaking. Wash the rock prior to cooking- you will want the stone good and dry to prevent it from shattering. After it is dry you can rub some olive oil on the top to season it. CUTS: This can be done with either a whole piece of backstrap, tenderloin, or sirloin then slice after cooking, or any pre-cut steaks. If using cut steaks, I prefer thicker cuts around 1” to 1 ½“ each COOK: Place the rock on one side of the grill then turn on all the burners to high. Close and allow the grill to heat up to 500 degrees for at least five minutes. Once the grill and stone are hot open the grill and use bbq tongs and a rag to coat the rock with the brine. Soak the rag in the brine then mop on to the rock. Make sure the rock is hot and evaporates the water away. Do this a couple of times waiting for the rock to reheat between mopping. After about three passes or so, close lid and let head again for about 3 minutes. Grind a small amount of pepper over your steak and place on the hot rock. Turn off the burners on the rock side of the grill and allow the retained heat from the rock to cook the steak. For cut steaks cook about 2 ½ minutes per side. For whole cuts, allow the steak to cook for about 4 minutes per side. Use a meat thermometer and take meat off at 120 internal temperature.