BBQ Fish
Senior Cook
Since a good portion of my diet is wild game, i thought i'd give you a recipe i had just concocted this year.
(Depending on size of family)
4 boneless bear steaks 1/2" (loin)
12 slices of beef hard salami 3/steak
1 sprig ea. of sage and rosemary
Cooking string or toothpicks
16 oz box angel hair
Sauce
1 cup heavy cream
1 tblsp butter
4-5 cranks of pepper
few leaves of sage and rosemary
small bunch fresh italian parsley (about 1/4 cup)
Start by laying steaks out and very lightly salt and pepper the up side only for now. Mince sage and rosemary and apply to the up side as well and arrange the salami to go the length of the steak, overlapping is not a problem.
Start rolling steaks tightly and tie or poke with toothpick to hold and lightly salt and pepper again. Heat oven to 375F and in an oven safe searing pan, add a light olive oil and start to sear steaks all the way around, on top and bottom as well.
Once fully seared, put in oven for 10-15 minutes and start mincing sage, rosemary, and italian parsley.
Start water for angel hair now because the pasta only takes a few minutes to cook after water boils.
When steaks are done, pull from oven, platter, and cover with foil or plastic to rest.
Add pasta to water.
Put pan on stove top and deglaze with the butter and heavy cream while scraping bottom of pan and add sage, rosemary, and parsley. Mix for a few minutes to get flavors well combined and turn off heat.
Drain pasta and plate accordingly. Put steaks on bed of pasta and finally, pour sauce over steak and pasta.
I also use this recipe for other larger game, where steaks are mostly of a larger (longer) size.
While i use beef hard salami, i believe you can use a pork hard salami with similar results? However, i am not certain of this because i have never used it, nor does my beef salami contain pork or pork fat.
Peace
(Depending on size of family)
4 boneless bear steaks 1/2" (loin)
12 slices of beef hard salami 3/steak
1 sprig ea. of sage and rosemary
Cooking string or toothpicks
16 oz box angel hair
Sauce
1 cup heavy cream
1 tblsp butter
4-5 cranks of pepper
few leaves of sage and rosemary
small bunch fresh italian parsley (about 1/4 cup)
Start by laying steaks out and very lightly salt and pepper the up side only for now. Mince sage and rosemary and apply to the up side as well and arrange the salami to go the length of the steak, overlapping is not a problem.
Start rolling steaks tightly and tie or poke with toothpick to hold and lightly salt and pepper again. Heat oven to 375F and in an oven safe searing pan, add a light olive oil and start to sear steaks all the way around, on top and bottom as well.
Once fully seared, put in oven for 10-15 minutes and start mincing sage, rosemary, and italian parsley.
Start water for angel hair now because the pasta only takes a few minutes to cook after water boils.
When steaks are done, pull from oven, platter, and cover with foil or plastic to rest.
Add pasta to water.
Put pan on stove top and deglaze with the butter and heavy cream while scraping bottom of pan and add sage, rosemary, and parsley. Mix for a few minutes to get flavors well combined and turn off heat.
Drain pasta and plate accordingly. Put steaks on bed of pasta and finally, pour sauce over steak and pasta.
I also use this recipe for other larger game, where steaks are mostly of a larger (longer) size.
While i use beef hard salami, i believe you can use a pork hard salami with similar results? However, i am not certain of this because i have never used it, nor does my beef salami contain pork or pork fat.
Peace