This time of year Brussels sprouts are fresh and in season locally. These mini cabbages are a favorite of mine.
It took me a long time to realize that vegetables can be delicious if you don’t cook them to death. Use fresh vegetables only and avoid frozen completely.
The often overlooked sprouts can compliment any grilled meat entrée, and lord knows I’m a meat man.
Ultimate Brussels sprouts with bacon and onions:
Remove the stem, cut the sprouts in half and carve out the inner stem making a v-shaped cut.
Peel all the leaves apart. This can take a while but is worth the time. Peeling eight of these little beauties took about twenty minutes, they were quite large.
Place ½ lb diced bacon in a hot skillet and cook over medium heat.
Add a medium onion, large dice, to the cooked bacon and allow to sizzle with the bacon bits until transparent. Do not remove any bacon fat. Ever.
To the skillet add the peeled sprouts, a generous amount of salt and fresh ground pepper. Stir well and cook over high heat for a few minutes.
Add ¼ cup of water or dry white wine and cover for about three minutes. This will steam the sprout leaves gently into delicate submission.
Uncover, stir and serve.
If you really, really want to enjoy the sprouts serve them with garlicky baked potato wedges and grilled venison tenderloin.
I tried something different with the venison tenderloin this time. It was heavily salted and sat on an open plate for one hour before grilling. This is referred to as a dry brine. It’s a neat trick I just learned and it worked very well.
Just salt any red meat heavily with kosher or sea salt, table salt won’t work. Allow the meat to sit and dry brine for one hour before grilling. This will make any lean cut of red meat very, very juicy after grilling but is intended mainly for the cheaper cuts.
Before grilling rinse the meat thoroughly with cold water to remove all salt residue, if not then you are in for salty tasting meat.
I like to wrap my tenderloin au bambi mini steaks with bacon secured with toothpicks. No additional seasoning is necessary for venison steak, save that for beef if you must. I want that pure, natural, fat-free venison flavor coming through without any contamination. But that's me.
Before grilling heat that mother up hot hot hot! Sear the meat four minutes on each side, mine were almost two inches thick.
On gas grills turn down the far burner and shut two completely off. Place meat over the burners that are off, cover and cook for about five minutes for rare, longer if you do not respect tender red meat.
On charcoal grills use the hot side cool side technique.
Click to enlarge any photo, especially this one.
This was one incredible meal. Even the wife, who shies away from venison steaks (it’s that Disney thing) thought they were delicious.
Try the sprouts in bacon, you won’t be disappointed.