Grilled Asian Flank Steak
½ cup soy sauce
½ cup plum sauce
½ cup pineapple juice
½ cup ketchup
¼ cup scallions, finely chopped
3 T cilantro, chopped
2 T fresh ginger, minced
2 T fresh garlic, minced
2 flank steaks (about 1 ¼ lbs. each)
Combine all marinade ingredients. Mix well.
Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3-6 hours, turning occasionally to distribute marinade.
Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15-20 minutes or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done-keep warm for 5-7 minutes and then slice thinly on a bias for serving.
Meanwhile bring remaining marinade to boil and simmer for 5 minutes. Serve with steak.
Syrah and Chutney Pork Chops
4 (3/4 inch) thick, bone-in pork loin chops
3 T butter
½ cup chopped onion
1 (10 oz.) jar chutney
¼ t salt and pepper
In skillet, brown pork chops on both sides in butter. Transfer to a small, greased baking dish; sprinkle with onion.
In separate bowl mix water, chutney, salt and pepper. Pour over pork chops, cover and bake at 350 degrees for 20 minutes.
Braised Venison with Rosemary and Shitake Mushrooms
2 T bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 garlic cloves, minced
2 T cognac
2 cups dry red wine (Prince Michel Syrah suggested)
1 cube beef bouillon
¼ t black pepper
½ t dried thyme leaves
1 ¼ dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 T cornstarch
2 T water
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned. Remove from oven and set aside. Stir in shitake, onions, and garlic. Cook until soft—2 minutes. Pour in the cognac, red wine, and bouillon cube; simmer for 30 seconds to remove the alcohol flavor and dissolve bouillon.
Stir back in venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat to low and simmer gently until venison is tender—about 2 hours. Add water as needed.
Add baby carrots in last ½ hour of cooking. When venison is tender you may wish to thicken sauce by dissolving the cornstarch in water and then stirring into the sauce.