jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-20-147′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});To conclude our awesome Deep Creek weekend up at the Rock N’Beary Cabin,my stepdad Marc cooked up a wicked feast of trout,venison,mushrooms and onions,and potatoes. I can’t remember exactly how everything was cooked but I’ll try my best! Grilled Venison Steak Marc had several venison steaks,which were taken from a buck he shot a while back. The good thing about game like venison,Marc said,is that there is little to no fat/gristle on the animal. And it was obvious:the steaks were deep red (sign of oxidation and freshness),had spare marbling,and looked similar to a beef tenderloin. Given the quality of the meat,we could’ve just served it as venison tartare! But for this meal he sliced the steaks into strips and marinated them in olive oil,worcestershire sauce,oregano,montreal steak seasoning overnight. To cook this,he spread the strips out onto a foil platform on top of the grill to keep the venison from falling through. Hot,juicy,an easy chew (because of the lack of gristle and silverskin in the meat) and simply delicious! As an accompaniment,we also sauteed sliced mushrooms and onions with butter until they were browned and the onions were slightly caramelized. Fresh cooked Trout This is one of my Mom’s cabin favorites These trout were fished from the Youghiogheny River just down the road near Swallow Falls State Park. They were the perfect pan-size at about a foot long each. Normally,Marc likes to sear the trout in the pan at a very high heat to get a bit of a crisp on the skin. But we were in a rush,so nuking in the microwave was a perfectly fine alternative! The preparation for the trout was incredibly simple;a pad of butter on each fish and then into the microwave at two minute intervals until done. Once finished,season with salt and lemon pepper to taste. If you don’t have lemon pepper,regular black pepper and lemon juice also works. Grandma Joan’s Little Fried Potatoes What better to go with meat than potatoes? Conceptually this is an easy dish to make! You first boil red bliss potatoes,then after cooking pull them out and refridgerate/ice immediately. Once cool,slice potatoes into chunks leaving the skin on (I love the skin!). Place potato chunks in frying pan along with slices of butter,garlic powder,paprika,and lawry’s all-seasoning salt and cook in pan until fully cooked and juuust starts to get crispy.
