The Feast

Dinner at camp last night featured - you guessed it - venison. 

A dry-brined variation that Lawyer started on Friday evening and allowed to set uncovered in the adult beverage fridge for 24 hours. 

Allow to come to room temperature then cook indirectly on a covered kettle drill to rare on the 'safe side' of the grill (the side without coals).  Then sear directly over the coals on the opposite side - turning once.  Remove, tent with foil and allow to rest for ten minutes before serving.







We served with a bold Chianti, a couple of deli potato salads, homemade slaw and hard rolls from Rocket Baby Bakery n Wauwatosa.  There was even a terrific, homemade smoked German sausage that Best Beard brought from his Oma and Opa.


Yum!

Some days I think we eat like kings.....