one of our 2013 goals is to go camping more. not surprisingly, this goal was added by jason, but i’m all for it, as long as the weather is good and there is food involved.
on a whim on monday, we decided that this weekend would be as good as any to start to meet our goal. so on friday, we went up to wildcat mountain state park near ontario, wisconsin, about a two hour drive from home.
thursday night, while jason busied himself with finding old canteens and tents that still had his boy scout troop number on them (with all the excitement of a 10 year old boy on summer vacation), i was, unsurprisingly, tasked with the menu. the rules given to me were to keep it simple, which seems obvious, but jason felt the need to reinforce.
fine. simple. kabobs. i bought zucchinis, corn on the cob, red onion and the ingredients for my new favorite marinade. for the meat i used venison*, but this marinade would go nicely with any meat: chicken, pork, beef, you name it.
unfortunately we didn’t get to cooking until the sun went down, so these photos are illuminated via headlamp, but none the less, you should try this marinade. it is delicious.
*it’s a glorious day, we have officially eaten all the loins from our deer this year. still much ground meat left, but it’s progress.
on saturday we went canoeing down the kickapoo river for 4 1/2 hours. i paddled most of the time. but for a while i just did this:
- ¼ cup whole grain mustard
- 2 tablespoons dijon mustard
- 4 garlic cloves, chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons Spanish paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Combine all ingredients together in a bowl.
- Add in meat of your choice, and let marinate for at least ½ an hour or up to four hours.
- Go camping. Cut up some veggies. Make a kabob. Grill.
recipe from bobby flay.
[…] garlic mustard glazed venison kabobs – it’s the marinade that is the star of the show here, and can be used really on any meat or […]
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