Consolation meal

January 25, 2010

Faith Outdoors

The blow of watching the Vikings lose to the Saints in the NFC championship game yesterday was softened by a great meal of grilled venison.

I fired up my charcoal grill before halftime and put the marinated steaks, along with some pork chops, on it. They were delicious and my family was enjoying them while the Vikings were attempting to prevail in a very close game.

The key ingredient was something called a Kalbi marinade, which I bought from Kowalski’s about two weeks ago. I had tried it a few weeks ago and the steaks were delicious, so I went back and got some more. I found out from someone in the meat department there that the marinade is reusable. This was the third time for this batch and the flavor was just as good as the first. The marinade features teriyaki, green onions and sesame seeds.

I have had great success using store-bought marinades. Another of my favorites is a teriyaki marinade made by Allegro. That is what we had been using until we tried the Kalbi. I should try them side by side sometime. Some people make their own marinade and I am interested in trying that sometime. But, the Kalbi is working so well, it’s hard to switch to something else.

Another tip is using a meat tenderizer. I bought one made by a company called Jaccard. It is hand held and it features 48 small, retractable blades in three rows. You go back and forth over each steak several times, so that the blades pierce the meat. You will notice many tiny holes in the meat and the steak will flatten a bit. But, every time, the meat comes off the grill so tender you can cut it with a butter knife.

I have yet to go wrong with the combination of a marinade and the meat tenderizer. I put the meat in the marinade the night before, then flip the steaks in it the next morning. By dinner time, they’re ready to go. One last tip is to be sure not to overcook the venison. Usually, I will cook them only about two minutes a side. Despite what some may think, that’s generally enough to fully cook the meat, depending on the thickness of the steaks. Sometimes, the meat is a little underdone, but all I have to do is throw it back on the grill for another minute or two.

We have lots of deer left in our freezer and I’m going to be going to Kowalski’s soon for more marinade. Too bad I won’t have the combination of grilled venison steaks and the Vikings playing the Colts in the Super Bowl. I think we’d have a good shot to win.

About Dave Hrbacek

Staff photographer and writer for The Catholic Spirit. Also, avid outdoors enthusiast with a passion for hunting, fishing and photography. Married to Julie and have four children, three boys and a girl.

View all posts by Dave Hrbacek
  • Craig

    Mmmm…kalbi marinade sounds awesome.

  • Cathie B

    I use a marinate on flank steak that would translate well for venison (given they are both very lean and sometimes fibrous). I don’t have any venison to try it on, but it might be worth a shot:

    1 1/3 lb steak
    1/2 c. oil
    1/3 c. red wine vinegar
    1/3 c. soy sauce
    2 tsp. worchestershire sauce
    1 clove of garlic, minced
    1 tsp. powdered ginger

    Marinate for 12-24 hrs. Grill or broil. Slice steak on the bias.

    Let me know how it turns out. My dad, the deer hunter, would love to know, but I can’t convince him to “waste” his precious venison on an experiment ;-).