Need to make some room in the freezer? The 2017 season is right around the corner! Here’s a scrumptious maple marinade recipe for a cast-iron seared venison, elk, or other big game top round. Slices of tender, tantalizing medium-rare meat become juicy slices for any steak sandwich you want to create. That is if you don’t gobble them up hot off the grill! I’ve combined those tongue wagging slabs with thick cut bacon, heirloom tomatoes, griddle grilled sweet potato, lettuce, and a peppered wild plum aioli spread. And while I’ve used venison, if you’ve already tagged out on an elk, this is equally suited for that wonderful mountain meat!
Here’s how to make it:
Vermont Maple Seasonings Marinade (for approx 1 ½ lbs meat)
2 tablespoons brown sugar
1/8 teaspoon fennel
1/8 teaspoon ginger
1/8 teaspoon sage
1/8 teaspoon nutmeg
1/8 teaspoon thyme
1/8 teaspoon paprika
1 pinch cayenne
1/8 teaspoon salt
1/8 teaspoon black pepper
5 teaspoons olive oil
1 tablespoon maple syrup
2 jalapenos quartered lengthwise
Mix all ingredients, except jalapenos, into a paste. If desired, add more seasoning according to what your taste buds are telling you. Halve the mixture and massage into meat tissue on each side. Wrap in plastic wrap to keep marinade in close contact with the meat. Refrigerate anywhere from 2 hours to 24 hours.
When you are ready, heat the griddle to medium high. You don’t want it too high, or your brown sugar and maple syrup components will burn. When the griddle is hot drizzle some olive oil on the pan and lay-on the steak searing the first side. I know it is tempting, but don’t flip flop the meat from one side to the other. Leave it alone, brother!
After about 5-7 minutes turn the meat and allow to sear for another 3-5 minutes. The absolute best way to serve this cut is medium rare to rare, so take care of that steak that you worked so hard to harvest!
Throw on the jalapenos, seeds and all, and char. A bite of one of these along with a jigger of whiskey, or Kentucky bourbon, will warm you inside out like nothing else when you come in from your deer stand, or down off the mountain.
Remove steak and jalapenos and let rest for about 5 minutes. Slice thin and devour, letting the juicy goodness from the plush, butter tender venison drip into your ‘stache and beard, or prepare this succulent bite as a hero ingredient you can literally wrap your hands around in a steak sandwich of your choice.
