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By TactiaList Staff
Do you have a tried and true grilling recipe you’d like to share? Add it in the comments section below!
1. Dish: Blackened Beer-Brined Grilled Rabbit
Prep time: 4-8 hours (brining) Cook time: 25 min.
Ingredients:
| 2 cups apple cider | 1/2 cup brown sugar |
| 1/2 cup kosher salt | 1 cinnamon stick |
| 1 bay leaf | 1 Tbsp whole peppercorns |
| 1 tsp whole cloves | 1 cut up fryer rabbit |
| 2 12 oz. bottles dark beer | 2 Tbsp butter |
| 2 tsp chilli powder | 1 tsp cayenne |
Directions:
Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat.
Stir just until sugar and salt are dissolved. Remove from heat and let to cool to room temperature.
Lay the rabbit pieces, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the rabbit. Cover and refrigerate the rabbit for 4 to 8 hours.
When ready to grill, heat a gas or charcoal grill to high heat (about 450 degrees). Meanwhile, transfer the rabbit from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne. Brush half the chili butter over each of rabbit piece and lay on the grill. Cover and let cook undisturbed for 15 minutes. Flip, and brush with the remaining chili butter.
Cover and cook for another 10 minutes. Check the rabbit doneness, and if necessary, continue cooking in 5 minute increments until it has finished cooking. The rabbit is done when the interior reaches 165°F, and its juices run clear.
(Recipe from Riseandshinerabbitry.com)
2. Venison Tenderloin Bites
Prep time: 12 hours (marinating) Cook time: 15 min.
(Photo courtesy Thedoughwillriseagain.wordpress.com)
Marinade ingredients:
| 1/2 cup olive oil | 2 Tbsp worcestershire sauce |
| 1 Tbsp honey | Ground red pepper to taste |
| Salt to taste | Coarse ground black pepper |
| 2-3 garlic cloves, smashed | small onion, chopped |
Skewer ingredients:
| Bacon strips cut in half | 8 oz. cream cheese, cut into cubes |
| Jarred pickled jalapenos | Skewers soaked in water |
Preparation:
First soak tenderloin in milk 4-6 hours.
Combine all marinade ingredients, add tenderloin, and marinade overnight (8 hours).
Directions:
Preheat grill to medium heat. Cut tenderloin into small pieces. Stack a piece of cream cheese and a jalapeno on top, wrap with bacon. Thread onto skewer, leaving an inch between each piece.
Place on grill, turning and cooking until bacon is done, about 15 minutes.
(Recipe from thedoughwillriseagain.wordpress.com)
3. Grilled Veal with Merlot Sauce
Prep time: 20 min. Cook time: 45 min. (vegetables) 10 min. (meat)
Ingredients:
| 3 Tbsp olive oil | 1 1/2 cups carrots, chopped |
| 1 1/2 cups celery, chopped | 1 1/2 cups onion, chopped |
| 3 Tbsp tomato paste | 3 Tbsp whole black peppercorns |
| 1 1/2 Tbsp fresh Rosemary | 1 Tbsp lemon peel, grated |
| 2 bay leaves | 750 ml merlot |
| 1 1/2 cups beef stock | 1 1/2 cups low sodium chicken broth |
| 4 veal chops, 1-inch thick | 2 apples, sliced thin |
| 1 tsp butter |
Directions:
Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
At the same time, place buttered apple slices onto grill for 2 minutes on each side.
Transfer veal to plates. Spoon sauce over and serve.
(Recipe from grandmotherskitchen.org)
4. Apricot grilled duck breasts
Prep Time: 25 min. Cook Time: 12 min.
Ingredients:
| 1/2 cup apricot preserves | 2 1/2 Tbsp sherry vinegar |
| 1/4 tsp salt | 1/4 tsp ground cumin |
| 1/8 tsp ground red pepper | 4 (6 oz.) boneless duck breast halves, skinned |
Preparation:
Combine first 5 ingredients in a bowl, stirring with a whisk. Add duck; cover and marinate in refrigerator for 20 minutes.
Directions:
Prepare grill to medium heat. Remove duck from marinade, reserving marinade. Bring marinade to a boil in a small saucepan over medium-high heat, and boil 1 minute. Remove from heat.
Place duck on grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer inserted into thickest portion registers 170°, basting occasionally with reserved marinade.
(Recipe from Alison Lewis, MyRecipes.com)
5. Jalapeño stuffed bison burgers
Prep time: 1 hr, 15 min. Cook time: 20 min.
(Photo courtesy TraederGrills.com)
Ingredients:
| 2 lbs cold ground bison, 80-90% lean | 8 oz. cream cheese, at room temp |
| 6 jalapenos, seeded and finely diced | 4 slices bacon, grilled and crumbled |
| 2 Tbsp minced onion | Salt and pepper to taste |
| 4 hamburger buns for serving | Leaf lettuce, sliced tomatoes, and red onion for serving |
Directions:
Make the cream cheese filling: In a mixing bowl, combine the cream cheese, jalapenos, bacon, and minced onion.
Divide the ground bison into 8 portions and form each into a patty. Put a generous spoonful of the cream cheese filling on 4 patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling. Reshape the patties as needed, using a light touch. Transfer to a plate and cover loosely with plastic wrap. Refrigerate for one hour. Just before cooking, season both sides of the patties with salt and pepper.
When ready to cook, start the grill with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.
Arrange the bison patties on the grill grate and grill, turning once, until the internal temperature reaches 160 degrees F, about 20 minutes.
Place lettuce, onion, and tomato slices on the bottom half of each hamburger bun. Top with a bison patty and serve immediately.
(Recipe from TraegerGrills.com)