24 Jun Empty Your Freezer
This is the perfect time for grilling and chilling! With hunting season and summer fishing just around the corner, it is time to make room in your freezer. You will be amazed what you may discover in the bottom of your freezer. Meals and meals of special cuts, fish, berries or leftovers saved for a special occasion are just waiting to be rediscovered.
As I searched my freezer I discovered a pack of blackberries from last summer! Some Rockfish filets emerged and then there were a couple packs of deer steaks. Everything was dated and wrapped tightly for perfect preservation. Perhaps a little summer “Surf and Turf” was in order.
I thawed the steaks and placed them into my favorite and simple marinate. ½ cup of olive oil and ½ cup of red wine with added Montreal Steak seasonings. I placed them into a ziplock bag and placed them into the refrigerator for several hours. The thawed rockfish filets would be poached and made into “fish cakes”. Try using the “Old Bay” Crab Cake recipe that is on the side of the can. I found that older frozen fish work well when poached and added into your favorite Crab Cake recipe. You can add some crab meat if you wish. Most folks think that the “fish crab cakes” are just crab meat.
For a vegetable I grabbed a couple squash and tomatoes from the garden. I sliced them and brushed on olive oil and sprinkled “Cavender’s”, all purpose, Greek seasoning. This spice combo is available in most stores and has a different flavor that could make an old grilled shoe taste good. I placed the veggies onto foil and began my grilling. Add some shredded cheese onto the grilled veggies at the end to add more flavor and fun.
Grilling the venison requires a high heat to quickly sear the flavor and juices in. Just a few minutes are all you need, to prepare a perfect steak. Don’t overcook wild game meat and let it rest a little before serving. 3-5 minutes is usually more than enough. Darker meats will never be pink inside so less cooking is more. If you cook the meat too long, it will be tough. When I am at the grill, I always need to try some chunks right off the grill. Just remember to leave some for the dinner guests.
Prepare a horseradish dipping sauce or have your favorite steak sauce handy. Honestly, the properly grilled marinated steaks are perfect just as they are. A mustard sauce or Tartar sauce is perfect for the Fish Cakes.
The Blackberries were just enough for a cobbler. My quick and simple cobbler would need just a few ingredients. A box of yellow cake mix, ½ stick of butter, 1 tsp. of cinnamon, and a can of fruit cocktail and my frozen blackberries are all that is needed. Pour the fruit cocktail and berries into a baking dish. Include the liquids. Sprinkle the cake mix over the fruit and do not stir. Drop the pads of butter on top and sprinkle on the cinnamon. Bake at 400 degrees for 30 minutes. A dollop of ice cream or whipped cream will make the Blackberry cobbler a real winner.
Your favorite beer, blush wine, Sangria, or summer drink will wash down this “Special Freezer Left- Over Meal”.
As the wonderful meal was being enjoyed, the hunting and fishing stories began to resurface once more. New plans for the next hunting and fishing trips were taking shape. My freezer now had more space for additional fresh meat and goodies for later on.
Grilled marinated venison steaks, “Fish Cakes”, squash and tomatoes, along with a Blackberry Cobbler for dessert. A glass of your favorite beverage, Damn, it just doesn’t get any better and to think all of this was hiding in the bottom my freezer!