@merkaba and anyone else, recipe needed

[h20hunter]

This weekend I'm cooking a special meal.  Halibut ceviche.....I got that. Grilled halibut....I got that. What I'm looking for is a take on grilled venison with some variation or a balsamic reduction. The two cuts I'm grilling are the same....one from the left and one from the right hind qtr. They are kinda heart shaped and I believe they are bottom rounds. Not the bigger football shaped. I'm going ro season simply with olive oil, salt, pepper and get a good seer then finish slowly with indirect heat to around 135 to 140 for a medium doneness. I don't like it overly rare.  I'd also like to include sone shrooms in the sauce or as a side to compliment the meat.

Thoughts?

@merkaba93

[Angry Perch]

I'd sear the deer in a little oil in a hot dutch oven, pull it out, add a little more oil if necessary, throw in some shallots and a sprig of rosemary, and saute for a few minutes until translucent, toss in some shiitakes and deglaze with some red wine and/or balsamic, and add some beef stock. Reduce the heat and cook down for a bit and season to taste with salt and pepper, then put the venison back in to bring up to temp. However, judging by the paté recipe I made last night that merkaba set me up with, I'd defer to him if he chimes in!

[slavenoid]

Meateater cookbook gives the exact scenario your describing. Are you serving this to several people that might desire different doneness?

[h20hunter]

Nope. One temp.

[ribka]

It’s a bit tougher cut of meat based on your location so I would cook on low heat longer.
If you want to add mushrooms and have acidity with balsamic I would do a venison stroganoff version with mushrooms . Always a big hit when I serve this to non hunters.

I like wild rice as a side or egg noodles compliment well too.

[merkaba93]

So, bottom round. Not my favorite grilled cut. But not the worst. In the hind quarter the eye of round is a great little treat, cook just like a tenderloin. But that's what we got, we can make something good. Direct/Indirect heat until 137 internal will work just fine. Or sous vide until 135 and sear after.
But your idea for mushies and a sauce. Not sure it goes with the theme of your meal.
You've got ceviche. Stick with a South American theme. Id do a grilled venison steak med rare, rest, then cut against the grain and fan out the meat. Serve with a fresh chimichurri. Or with a chimichurri butter.


Chimichurri Butter
Take one bulb garlic and cut the top off. Add 1 tbs olive oil and a pinch of salt and wrap together in foil. Cook on med heat for 35 min on the BBQ.
Remove the garlic from the skins and mash with a fork and mix with-

One stick butter softened
1/4 cup diced parsley
1/4 cup diced cilantro
1 small diced shallot
1 diced arbol chili without seeds
2 TBS diced fresh oregano

Form into a cylinder with parchment paper, refrigerate for a few hours until its set. Cut into a disk and serve over a steak.

[3boys]

How about sharing you Halibut ceviche recipe?
I could make that my main course!
I usually have more Halibut in my freezer then anything.

[Dhoey07]

I would hit it very hot and fast, then cut into 1/4” strips. Season like a carne asada. Have some cabbage slaw and then you can have street taco surf and turf with the hali

[h20hunter]

 

I'll post results.

[Angry Perch]

I'll post results.

Looking forward to it!

[merkaba93]

Yeah, I'm excited to see what you end up doing.

[h20hunter]

First step done
 I got my roast seasoned with a cherry chipolte ryb. Not very heavy and not overly sweet. I'm going to try and stay simple. I'll give it a seer then bri g up to that medium temp. The sauce.....a basic balsamic reduction with finely diced sweet onion and chantrell shrooms. I don't want it overly sweet and think the shrooms will bring a buttery element.

The chevice will be cubed halibut....about 1/2 inch cubes.  Cure 8n lemon and lime juice for 2 hours. I'll mix once cured with a little cilantro, serrano pepper,  fresh mango, and some fresh diced avocado.  I'll add a little sea salt and serve.

The halibut filet I plan to also go simple.  Sear with olive oil and garlic, finish with a butter parmesan layer to make a little bit of a crust.

[h20hunter]

The ceviche did not last long.

[h20hunter]

The parm crused halibut also went fast....

[h20hunter]

The roast was preeeeeety dang good. Onion, chantrell, red wine and balsamic reduction on the side.