As we approach the end of summer, you may be trying to soak in those last few rays of sun this Labor Day weekend. For me, Labor Day is a time to rest and reflect on the humbling work my staff and I engage in at our practice. I am grateful that we are able to support the transformations of so many clients – helping them with their health and wellness journeys. This weekend, I hope you take the time to find gratitude for the role that your work plays in your life.
Whether your celebration involves grilling outside or staying in for a nice movie day with your loved ones, I have the perfect summer-to-fall recipe for the transition of the seasons. This time of year can be especially busy, so I’m giving you one of my time-saving secrets to help make your Wildatarian lifestyle even easier. I use D’Artagnan Foods to deliver Wildatarian meats and fowl right to my door! All I have to do is point and click to receive the benefits of this incredible company. They ship to all 50 states and offer a diverse selection of high-quality products, many of which are “Wildatarian” approved! Plus, right now you can get 15% off your order through Labor Day! If you are hesitant to grill “wild” game, I offer some tips at the bottom of this recipe to help make you a grill master. Venison, the meat I have chosen for this recipe, is a leaner, sweeter alternative to beef, but just as easy to cook! Happy Labor Day!
“No-Labor” Grilled Venison Recipe
- 4 strip venison sirloins
- Sea Salt
- Olive oil
- ½ teaspoon of dried:
- Bay leaf -crushed
- 4 small pats of Kerrygold butter cut in half
- Olive oil
- ½ tbsp. Apple cider vinegar
Leave steaks at room temperature for 15 minutes. Add sea salt and pepper to taste. Slightly drizzle olive oil over steaks. Combine Apple Cider Vinegar with herbs to create a rub. Make light cuts in each of the steaks and place small pieces of Kerrygold butter in the slits (2 per steak about the size of a dime). Add rub to the steak.
Grill on high heat for about 3 minutes on each side or until done to your liking. See below for how to get the perfect consistency.
How to Grill “Wild” Meat:
Grilling involves high, direct heat. You want a really hot fire to get those great grill marks and crust on your steak. With steaks 2-inches or thicker, you will also need a cooler part of the grill to “rest” the steaks on so they can finish cooking to your liking. To create a cooler spot on your grill, just leave one burner off or clear a space where there are no coals.
How do you know when a steak is done? I try to avoid piercing the steak with a thermometer because it releases all those heavenly juices. The best way is to use the texture of your fingers to mimic the consistency of the steak. To do this, touch your forefinger to your thumb. That’s what rare meat feels like. Now touch your middle finger to your thumb—that’s what medium feels like. Move to your ring finger—that’s overdone. Venison is very lean, so make sure you are careful about not over-grilling!
Rest your steaks for at least 5 minutes after grilling. If you don’t, all the glorious juices will flow out of the meat .You can rest a steak for as long as 15 minutes if it is really thick.