While it’s good to know how to make quick, nutrient packed food for while you’re on the go, sometimes you’ve just gotta slow things down and enjoy life – like a nice warm day in the backyard with friends, family, a few beers and the smell and heat of a roaring grill.
Let’s get started.
Grill Memoirs: Sweet, Sticky, Sour, Succulent. You’ve Gotta Try This.
For those who’ve bought SUPP UP. No Bull, Whole Food Military Nutrition At Home, you’ve already learnt how to enjoy food while making sure its nutrient packed. If you haven’t already check it out now, either in paperback or as an e-book.
Here’s a recipe I found on Twitter that was re-tweeted which I decided to give a shot – and damn, is it good. I liked it so much I decided to make it the feature recipe for the week.
If you’re a fan of sweet and sour outside of the scope of Chinese takeout, you’ll like this. If you’re a fan of venison, you’ll like this. If you’re a fan of both, you’ll definitely love this.
I fired up the grill (I know, I mentioned warm days in the backyard – but you haven’t tried grilling until you’ve done it in the winter – that crisp, strong smell) and gave this a try, rather than using the oven, and I have to say – it doesn’t disappoint.
Fun side story – I didn’t think to take a picture because I was so busy eating it – so had to use a place image instead.
The key here is to get the grill embers hot – think along the lines of triple sin eternal hell fire.
Just make sure it’s hot and smoldering to where you’re brave enough to show off but mildly intimidated while working your magic.
Get ready to enjoy the finished product of Sweet and Sour Venison – and please, try not to drool on your keyboard.
The ingredients listed as “optional” are my own personal twists to the original recipe.
Makes: Leftovers your kids will fight you for.
Prep Time: Roughly 10 minutes, if your venison is prepped and ready to go.
Cook Time: Varies and dependent on the grill – e.g. coal fire, gas with coals, etc…
Total Time: Varies – the goal here is to get it nice and tender and the sauce thick.
Items Needed: A grill/barbecue. Thick foil. Quality coals/briquettes. Smoke Chips. Lighter Fluid. Matches. Bravery for the epic flames (optional).
- 1-2 kg (or 2-4 lbs) of venison
- 1 Large Sliced Onion
- 1 Cup Brown Sugar
- 1 Cup Ketchup
- 1/2 Cup Vinegar
- 1/2 Cup Water
- 2-3 Bay Leaves
- Dash of Salt and Pepper
- 1 Tbsp Molasses
- Sprinkle of Cayenne Pepper
- Warmed Coconut Oil – As much as needed to rub down venison with (just don’t go overboard)
- Grab a glass bowl and throw all your ingredients in there, except the onion, venison, and coconut oil. Mix everything up real good.
- Take your warmed coconut oil and rub into the venison meat.
- Toss your venison onto some thick foil, pour the mixture over it, and add the sliced onion on top.
- Make a nice tent with the foil and seal it tight.
- Embers ablaze, place it on the barbecue and let it grill in the foil tent until the meat is tender, and the sauce has caramelized (thickened).
- Alternatively, if you don’t feel like braving the elements, toss it into a preheated oven and cook covered at 175 C (350 F) until you get the same result.
- Fight back your friends, family, and woodland creatures who want some until it reaches the dinner table.
- Pair it with some recommended nutrient dense vegetables and carbs as found in SUPP UP. No Bull, Whole Food Military Nutrition At Home for a healthy, hearty meal.
- Try not to eat it all, sharing with your family/friends instead.
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If you really like this recipe, head over to The End of Retail’s Twitter account @frugalmaniac for other great recipes.
Drop by next week for yet another great post to add to your nutrition arsenal.
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