Internet shopping for books is not our strongpoint, but a browsing session caused a title to pop up. "We Kill It, We Grill It." The price caused us to stop and read more.
We Kill It We Grill It is a modest paperback book of 128 pages published by Deer and Deer Hunting magazine. In those 128 pages are 165 recipes – all for cooking venison, call it deer meat if you want -- on grills. This is not frying, roasting, baking or even broiling. It is grilling over charcoal or gas or wood flame.
The publishers say, "We Kill It We Grill It" provides fun, easy and tasty grilling recipes from the folks who know venison best — Deer & Deer Hunting readers and contributors. This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country.
"Containing 165 of the very best flame-teased venison flavors, these are fast, easy, family-favorites you can produce on your own grill without a chef’s pedigree. The collection comes from all over America and features a bonus chapter from the Hunting Pro Staff of Mathews Inc. the largest bow manufacturer in the world.
"These folks live and breathe deer hunting, and they know how to wow the crowds with tasty, grilled venison treats."
The book has some concise introductory pages then it launches straight into the recipes. Here is the fun and the appeal. Grilling by its nature does not call for intricate, multi-ingredient preparations, but grilling allows for experimentations of all sorts, some seemingly out of left field.
Remember, the book only talks about cooking venison, you’ll have to go somewhere else for duck or dove or wild turkey or squirrel recipes.
Simplicity is the game plan for "We Kill It We Grill It." An example is Butterfly Tenderloins by Jim Sigmon, Ingredients are venison tenderloins and Cajun seasoning. Instructions are "Butterfly the tenderloin at least 1/2-inch thick and sprinkle with a good Cajun seasoning – like Tony Chachere’s. Grill just a few minutes on each side, thank the Lord for the bounty and enjoy." Simple, right?
The 165 recipes are from nearly that many hunter-cooks. Some only list a first name like Jeff. Some are in the extremely simple category like the one above, and some call for several ingredients and marinating a number of hours or overnight.
You will read about pounding the venison until it is thin. Ask an experienced wild game cook. This is a route to making second-rate cuts of meat tender and tasty.
Scott Wasinski provides the recipe for Venison FunGuy. Pause a moment. FunGuy. Fungi, the plural for mushrooms. Ingredients are four venison tenderloins or two pounds of backstraps, a gallon-size Ziploc freezer bag, 1 cup water, 1 cup peanut oil, ½ cup white vinegar, ¼ cup Montreal Steak Seasoning, ¾-pound wild mushrooms, 6 tablespoons butter, 2 tablespoons Worchester Sauce and 2 cloves of garlic.
Mix water, peanut oil, vinegar, one sliced clove of garlic and steak seasoning in the freezer bag. Put tenderloins in the bag and refrigerate for 30 to 45 minutes. Start your fire with well-aged hickory. Put the meat on the grill. Add partially rotted cherry wood to the fire. In a sauce pan, melt the butter and add sliced mushrooms and the other sliced clove of garlic. Pout one cup of the mixture from the bag over the tenderloins. Stir mushrooms until brown. Cook tenderloins to desired doneness and serve with the mushroom mixture.
We Kill It We Grill It retails for $9.99 and can be ordered online at ShopDeerHunting.com or by mail from Krause Publications, 700 East State Street, Iola, Wis., 54990.
(Outdoor writer Joe Mosby can be contacted by email at email@example.com.)