Recipe of the Month

by Duane Radford

Venison Tequila Steaks

Tequila Steaks

● 2 venison loin, sirloin or tenderloin steaks (halved)
● 3 tablespoons olive oil
● 2 tablespoons “Seasoned Pepper”
● 1 tablespoon prepared garlic
● 2/3 cup Tequila 

Seasoned Pepper

● 1/2 teaspoon allspice
● 1/2 teaspoon celery salt
● 1/2 teaspoon curry powder
● 1/2 teaspoon garlic powder
● 1/2 teaspoon dry mustard
● 1/2 teaspoon nutmeg
● 1/2 teaspoon onion powder
● 2 tablespoons paprika
● 1/4 cup ground pepper
● 1 teaspoon sugar 

Mexican Style Baked Beans

● 1 1/2 cups of dried navy beans
● 6 slices bacon/diced (microwave in oven for ~3 minutes wrapped in a paper towel)
● 1 white Spanish onion (diced)
● 1 cup salsa
● 1/2 cup packed brown sugar
● 2 tablespoons tomato paste
● 2 tablespoons sliced pickled jalapeno peppers
● 1 teaspoon chipotle chili
● 1 tablespoon cumin
● 1 tablespoon garlic powder
● 1 tablespoon smoked paprika
● salt and pepper 

This “Tequila Steaks” recipe is adapted from the Sedona Cook Book – Recipes from Red Rock Country authored by Susan K. Bollin from Arizona, which features tasty Mexican genre recipes. I thought the recipe for Tequila Steaks would pair well with a recipe for “Mexican-Style Baked Beans” that I adapted from the Canadian Living magazine.

Tequila Steaks
 
1. Wash the venison under cold tap water, pat dry with a paper towel, set aside.
 
2. Add the olive oil, “Seasoned Pepper,” prepared garlic and Tequila to a mixing bowl to make a marinade. Whisk the ingredients until they’re blended.
 
3. Put the steaks inside a Ziploc bag. Add the marinade and slosh it around the venison. Refrigerate for at least one hour, preferably several.
 
4. Pre-heat your BBQ to 500 F for five minutes. Turn the temperature down to 400 F and grill the steaks for ~8-10 minutes. Don’t overcook venison or it will be chewy and tough.

NOTE: “Seasoned Pepper” is a commercial spice brand name. You can make your own seasoning (toned-down) using the ingredients noted at right (blended thoroughly), which will keep for two years. Store, tightly covered, at room temperature.

Mexican Style Baked Beans
 
1. Cover the beans with water in a cooking pot and soak them overnight. Drain the beans the next morning and rinse under cold water. Cover them with water. Bring them to a slow boil and simmer for 1/2 hour. Drain the pot and reserve the water. Scoop the beans into a Boston bean pot. I use a bean pot from Medalta Potteries Ltd. of Redcliff, Alberta with a capacity of 5 cups so stick to the amount of ingredients in this recipe if you have a similar sized bean pot, or use a crock pot with the same capacity.

2. Add the bacon, onion, salsa, brown sugar, tomato paste, jalapenos peppers, chipotle chili, cumin, garlic powder, smoked paprika and salt and pepper (to taste) to the pot, stir well.

3. Place the bean pot in an oven pre-heated to 250 F and bake for 5-6 hours, stirring the ingredients periodically. Add reserved bean water as required.

Serve with a Spanish style garden salad, or if desired, with pickled jalapeno pepper slices. You might want to celebrate with a Tequila shooter just before the meal. For a beer pairing, opt for an India pale ale or a baco noir red wine pairing.