Over The Fire Cooking Show - Episode 1 Recap 

Just another day with fire, food, bourbon and good people…


Cooking wild game is an art form. Luckily for me, Buffalo Trace and Danielle Prewett from Wild & Whole has mastered. It was an honor to cook some venison backstrap over the fire on a rustic day in Nashville, TN at Wedge Oak Farms.


We started by creating a fire ring using the local rocks from on the property. Once that fire was lit, it was time to prep the food. Potatoes, asparagus and other goodies went into the preheated skillet in the fire ring. We topped all of that with some farm fresh eggs from the chickens found on Wedge Oak.


Next, I let Danielle teach me some of her expertise in wild game. We sliced into some venison backstrap to make medallion steaks that will be seared in skillets. When the steaks were done, we deglazed the pan using Buffalo Trace and some other fun seasonings. Topped the venison in the sauce and started to eat!


It was such a pleasure to talk hunting and cooking with Danielle! We stayed till the fire died and enjoyed some more Buffalo Trace to top it all off!


Venison Backstrap & Skillet Recipe:


COOKING DETAILS
 

Yields: 4 Servings
Cook: 45 hour
Prep: 10 minutes

Equipment: Cast Iron skillet x2


Venison Ingredients:

1 Venison backstrap, sliced into steaks

Salt & Pepper to taste

Butter


Buffalo Trace Deglaze Ingredients:

1/4 cup of Buffalo Trace

2 tbsp of Worcestershire sauce

1 tbsp of mustard powder

1 tbsp of butter, unsalted

2 tsp of garlic powder


Skillet Ingredients:

4 farm fresh eggs

1.5 cups of potatoes, cubed

1 cup of asparagus, 2 inch segments

Salt & pepper to taste

Olive oil


Instructions:


1. Build fire using log cabin method. Wait until it’s nice and hot to pre-heat your cast iron skillet. Let cast iron skillet pre-heat for 2-3 minutes before cooking.

2. Add potatoes & olive oil to skillet and let cook for 10 minutes stirring occasionally. Next, add asparagus, salt & pepper and let cook for another 5 minutes.

3. Make a few divots in the potatoes + asparagus for the eggs, add a little extra olive oil to the divots and crack the eggs inside. Add some aluminum foil over the skillet and place some coals over the top to let the eggs cook from the top as well. Cook eggs for another 2-3 minutes or to your liking, and pull off when done


Venison Time!!!


4. Pre-heat another skillet over fire for the venison. Season venison with salt & black pepper.

5. Add butter to skillet and let melt. Add venison to skillet and let cook for 2-3 minutes per side or until done to you liking. Pull venison off skillet and let rest for 8 minutes.

6. Add Buffalo Trace and all deglazing ingredients above to skillet and let cook for 1-2 minutes. Stir often.

7. Top venison with Buffalo Trace Deglaze Sauce, slice and enjoy!



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