Family Spice Recipes, Meal Planning & Fitness Advice

1. Trim and remove all silver skin and big deposits of fat from:
• 2 1/2 lbs elk meat
• 2 1/2 lbs deer meat (cut in 1 inch cubes)
2. In a large bowl combine:
• 1 bottle of dark beer
• 1/4 cup Worcestershire sauce
• 2 TBS soy sauce
• 2 TBS brown sugar
• 2 garlic cloves, crushed
3. Add meat and marinate for 1 hour. Make sure meat is covered with marinade.
4. Preheat your grill. Set burners to medium heat.
5. If using filet steaks (elk pictured is filet cut), place directly on the grill.
6. Since deer meat tends to be dry, smaller cuts are better.
7. Soak wood skewers for 15 minutes in water.
8. Slide deer meat onto the skewers and place onto grill.
9. Grill meat, browning it on all sides, until it is medium rare, about 10-15 minutes, depending on the thickness of the meat. Using a meat thermometer internal temperature should read for medium-rare, 135º-140º F and 140º-145º F for medium.
10. Remove the meat from the grill, cover it with aluminum foil, and allow it to rest for 5 minutes before serving.

NEED NUTRITIONAL INFORMATION!

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