Venison Spiedie
Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread
Chef Susan Spicer of Rosedale | New Orleans
Yield: 4 servings
Adapted by StarChefs | september 2022 | Photo: Sam Hanna
INGREDIENTS:
Venison Spiedie:
1 ½ cups olive oil
¼ cup red wine vinegar
Zest of 1 lemon
1 tablespoon minced garlic
1 tablespoon roughly chopped rosemary leaves
1 teaspoon Creole seasoning
1 teaspoon oregano leaves
½ teaspoon black pepper
1 ¼ pounds Cervena venison Denver leg, cut into ½-inch cubes
½ cup thinly sliced pepperoncini
2 tablespoons thinly sliced hot cherry peppers
2 teaspoons chopped Italian parsley
Salt
Broccoli-Artichoke Spoonbread:
1 tablespoon olive oil
2 tablespoons breadcrumbs
1 cup cooked grits or polenta
2 eggs, yolks and whites separated
1 cup cooked, chopped broccoli
½ cup chopped artichoke hearts
1 cup grated parmesan
Salt
Black pepper
Red pepper flakes
To Assemble and Serve:
Salt
Black pepper
Parmesan
Four ¼-inch-thick slices Italian bread, warmed
METHOD:
For the Venison Spiedie:
In a medium-sized bowl, whisk to combine olive oil, vinegar, lemon zest, garlic, rosemary, Creole seasoning, oregano, and black pepper. Evenly divide the mixture into two bowls. In one bowl, add venison, turning the cubes to coat with the marinade. Refrigerate 24 to 48 hours. In the second bowl, stir in pepperoncini, cherry peppers, and parsley. Season with salt, then reserve.
For the Broccoli-Artichoke Spoonbread:
Heat oven to 375°F. Brush the bottoms and sides of four 4-to-6-ounce ramekins with olive oil, then coat with breadcrumbs. In a mixing bowl, mash grits with egg yolks. Stir in broccoli, artichoke, and parmesan. Season with salt, black pepper, and a light sprinkle of red pepper flakes. Using a whisk, beat egg whites to soft peaks. Fold the egg whites into the broccoli mixture. Divide into ramekins. Bake in a water bath for 15 to 20 minutes. Let cool approximately 5 minutes. Turn the spoonbreads out. Set aside.
To Assemble and Serve:|
Prepare and heat a grill. Heat an oven to 400°F. Divide Venison Spiedie meat into 4 portions. Thread each portion on a wood or metal skewer. Generously season with salt and pepper. Grill, turning several times, until nicely browned, 4 to 5 minutes. Meanwhile, sprinkle Broccoli-Artichoke Spoonbreads with parmesan. Place in the oven to heat until warmed through, approximately 5 minutes. On each serving plate, place 1 slice Italian bread. Remove Venison Spiedie from skewers and lay the pieces on top of the bread. Spoon the reserved marinade with peppers over the Venison Spiedie. Serve with a side of Broccoli-Artichoke Spoonbread.
