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Old 12-01-2008, 06:01 PM   #1
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Join Date: 05-29-08
Location: LaFayette, GA
Default Venison medallions, venison moink(pron)

I spent the better part of the morning butchering a big buck. The loins looked so good they got the wheels turning a bit. I sliced some nice medallions off and marinated them in some Zesty Italian. When I got down to the ground meat I thought I might as well try my hand at some moink balls. Hope y'all don't mind me calling them by that name. They look similar to the ones I have seen around here. Maybe the moink ball officials can determine if they qualify. I took about a pound of the 100% lean ground venison and combined it with one egg, some bread crumbs,thyme,chili powder,onion powder,garlic salt, cumin and black pepper. Wrapped them in bacon and smoked them with some cherry. Glazed with a mix of BBQ sauce,honey and Frank's Red Hot. Just a small batch for an experiment. They came out real good and even Mmma gave her approval.
After we ate the balls I put the medallions on and added a couple more chunks of cherry. 15 minutes to medium on a 350 degree fire.
Fork tender!
WSM 22.5" Maxie, WSM 18.5" Grandmaw. WSM 14.5" Minnie, Broil King Baron Gasser, Blackstone 36 , Weber Smoky Joe, Cajun Fryer 8-1/2 Gallon, BBQ Guru DigiQ DX2, Maverick Red ET-733, Red Thermapen, Red Thermapop

Last edited by cheez59; 05-26-2015 at 07:54 AM..
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