When it comes to deciding what to grill for the 4e July is usually a no-brainer: burgers, brats and dogs. But what about your guests who get tired of the old-fashioned menu year after year? Independence Day is not a day to rest on its toasted laurels. If you’re the type to always choose something new and exciting at the fireworks stand, chances are you’re open to a new idea of what to set on fire.
After dogs and burgers, the next most American menu item has to be buffalo sauce. Any worthwhile restaurant/bar in America has some form of buffalo gravy dish on their menu, usually wings. With this recipe, we use chunks of venison instead of chicken wings and make a sweet raspberry sauce to go with them.
This recipe is incredibly simple because the 4e you should relax instead of working in the kitchen or making a fire. If you don’t have venison and want to do it with upland game or wild turkey, you can. Just be sure to cook the breast meat to 155, and the thighs and wings closer to 180. You can also use beef for this. The top pieces should work better.
- 2-pound venison roast or back, cut into 1-inch by 1-inch pieces
- Kosher salt and freshly cracked black pepper
- Sunflower or peanut cooking oil (or similar at high heat)
- 1 cup Frank’s RedHot
- 1 tablespoon pureed chipotle in adobo sauce (more if you want it spicier)
- 1 teaspoon freshly minced garlic
- 4 tablespoons salted butter
Raspberry rocket-pop drizzle
- 6 ounces of fresh raspberries
- 1/4 cup Bonne Maman raspberry jam (or other brand)
- 2 tablespoons Dijon mustard
- 1/2 ounce of fresh basil
- 1 teaspoon ground black pepper
- Crumbled blue cheese
- Fresh basil, cut into chiffonade
Cut 1-inch-by-1-inch pieces of venison from a hindquarter roast (either the sirloin tip, top or bottom, ideally not the round eye) or even the back strap. You can use forequarter or neck pieces or even garnishes, but you’ll probably find that even when cooked medium these pieces will be a little chewier. Season lightly with salt and pepper (freshly cracked coarse black pepper is best here). Let the pieces sit in the fridge overnight.
Before cooking, remove the pieces of venison and lightly dab off excess juice with a paper towel, to help the meat sear better. Let the pieces rest at room temperature for half an hour.
To make the buffalo sauce, puree a small can of chipotles in the adobe sauce. In a medium saucepan over low heat, add Frank’s RedHot Sauce and freshly minced garlic along with 1 tablespoon mashed chipotle. You can indeed add more chipotle if you like, but I recommend testing the sauce first before doing so. Once the sauce is lukewarm, gradually add the butter. Leave the saucepan to sit over very low heat until ready to serve.
To make the raspberry fillet, puree all the ingredients and add them to a squeeze bottle, if possible, and let sit in the refrigerator until ready to serve. The drizzle is indeed sweet, and you might want to serve it on the side for dipping rather than over bites. Some people may just want spiciness and not sweetness, and there’s nothing wrong with that.
To cook cuts of venison, heat a skillet (preferably cast iron or mild steel) or flat top over high heat, to about 600 degrees Fahrenheit. If you have a grill with a grate narrow enough that the pieces won’t fall out, you can grill them as long as they can reach 600 degrees. Do not overload the pan, flat top or grill.
Read more : The best game and fish recipes for the 4th of July
Rub a very, very thin layer of cooking oil over the pieces and add them to the pan. Sear each side for about 30 seconds, just long enough to add a crust. You want that hearty seared, caramelized exterior, on all sides, ideally. Sin on the side of undercooking them, because they will continue to cook while they rest.
Let the pieces rest in a large bowl for 5-10 minutes. Add the buffalo sauce after resting and serve immediately with blue cheese crumbles on top. Fresh basil, as a garnish, is optional. And it’s up to you whether you want to drizzle the raspberry sauce on top or serve on the side.