Wild Game for Dad

BBQfan1

Today was my dad's birthday and his wish was to bring in some wild game that a co-worker had given him and have me 'do it up right' on the Egg. The meat in question was two sirloin tip moose steaks and a 3 lb hind quarter venison roast.
Since they were bringing the meat in with them, there wasn't time for marinating, so I did a little improvise on them. After an appetizer round of 3 lbs worth of grilled chicken wings and sauteed garlic butter/Old Bay shrimp, I quickly grilled off the CowLick coated moose steaks just until lightly crusted. Since I'd heard this cut really needed to be marinated or braised, I put into a cast iron skillet, covered with beef broth, red wine, and a bit of Worcestshire sauce. When tender, I removed the steak, pumped up the heat and added some whole pearl onions and sliced mushrooms and began to reduce the braising liquid. When starting to get 'syrupy', added some veal demi-glace and a bit of butter and put 2" cut pieces of the steak back in to warm through. Spooned the tender steak onto serving dish with a nest of buttered egg noodles and placed the mushrooms and onions around the moose and drizzled the remaining sauce on top:[p][p]Once the moose steaks left the Egg for the skillet, the CowLick rubbed netted and deboned venison roast, which had been injected with beef broth, Worcestshire and olive oil and then studded throughout with scallions and garlic slivers, went onto the Egg, indirect, 325°F on an elevated rack. Brushed it once about 45 minutes in with some melted bacon drippings when it looked to be drying out a bit. About an hour and a half later it was up to 135°F and came off to rest while the rest of the meal (Asian slaw, crusty Portuguese bread, Egg bread and other condiments) went to the table. While I would have personally gone a touch more toward medium-rare than the finished medium we did get (was preferred finish for majority of family), I thought the finished cherry smoked venison was really good:[p][p]Most importantly of all, after a rough year for my dad (lung cancer surgery and 2 more followups in quick succession), he was thrilled with the meal and enjoyed helping me finish the sauces and assembling/carving the platters.
Alot of laughter and some food I was really pleased and proud to serve my family made this a wonderful evening (even if I just now got done finishing up the dishes!!)
Qfan

Bobby-Q

BBQfan1,
Yep, another case of..."He'd be a great guy if he could just learn how to cook".[p]LOL...that all looks and sounds great. Glad you got to share that with your Dad.