Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.

Monday, March 23, 2009

And we open with...Deer Duey!?!?!

Buon Appetito!!! OK, we got that out of the way. This is not all about cooking Italian, though it is the base for all I know.

I don't speak Italian...unfortunately...maybe someday when I have another 22 seconds come free in my day.

I promised music with the food and today, I so was compelled to post this:

BUT instead, I will post this:

On my main blog THE COUCH, I teased that if you wanted to know about "Deer Duey", you needed to come visit for my first official food post here.

The back story...Nancy's 14-year old Peter killed his first deer this season. He brought home two hind-quarters and two tenderloins. I used one of the hind-quarters to make chili earlier in the year (I will post that recipe sometime).

Peter has been asking if I would make "Deer Duey" and we finally were all going to be together and I finally learned. It is something they make at deer camp. I have not had confirmation if there is, indeed, as Duey and if so, was the recipe invented by him or what were its true origins.

So, Peter told me his favorite combination - Deer meat, mushroom, jalapeno pepper wrapped in B-A-C-O-N! Peter kept saying, "But you can make it with anything".

OK, I love bacon and everything is made better by bacon and the wrap for "Deer Duey" is Bacon! Add to that, "you can make it with anything and this is a food challenge I enjoy.

So Nancy and I went to the store and I decided to buy some marinade - as we were on a time limit - and then we gathered the ingredients...what do we choose??? What we ended up with is; sweet onion, zucchini, pears, red potatoes, white button and baby portobello mushroom and red bell pepper. We also decided on grilling some corn on the cob.

For the marinade, I selected one from Lawry's, their Tequila Lime flavor. Then I made my fatal error, which we will discuss some other time in a "What Went Wrong" post.

You see all the ingredients here, with one tenderloin in each marinade. Ignore the bag on the does not exist - 'error will robinson error'...

Nancy started removing the silk from the corn and tying it up and then soaking it in some cold water seasoned with some sea salt.

We put it onto a grill set at about 300 degrees 15 minutes before we put on the 'Duey'.

To prep for assembling "Deer Duey":

Slice the jalapeno and red bell pepper into sections, discarding the 'veins', then cut those sections into squares about the size of my mushroom caps.

Cube the potatoes and the pears. Again making them the same basic size of the mushroom.

Cut into pieces about the size of the mushroom caps, the one tenderloin which had marinaded in the Tequila Lime for approximately 3 hours.

Cut a pound of bacon slices in half.

Remove the stems from the mushrooms.

Make sure you have a bunch of wooden toothpicks on the table that you can use as a pool. Any left-over, get tossed as they will have germies from the bacon and the deer all over them...

Put a mushroom down with the hollow facing up. Place a piece of deer in the center and tuck into the hollow then make up your own combinations.

We experimented with the pear (Very yummy, but need larger pieces).

The wrap the 'totem' with half a slice of bacon and secure in place with a toothpick.

Move to corn to the rear of the grill and lower the heat. Throw them onto a hot grill and watch and turn and cook them to your liking. To ensure the deer cooked, I had the bits over a low flame for a while and then turned it up to crisp the bacon.

I think my favorite was mushroom, venison, jalapeno, potato. But like I said above the pear on top of the deer was a nice sweetener...

Here is the plate piled high straight off the grill...

And I guess you can tell the success of a dish like this by the number of lonely toothpicks!

We had loaf of Italian bread, so we cut it in half length-wise, melted some butter and sliced some garlic into it and let it simmer for about 20 minutes. Then we strained the garlic out and brushed the bread with the garlic butter.

Then we sprinkled some freshly grated Parmesan-reggiano cheese and a quick sprinkle of paprika. Into the oven on broil until the bread gets a nice browning.. Slice into pieces and serve alongside.

Now, that is Deer Duey, but this would work well with boneless chicken - breast or thigh meat - and pork shoulder would also be yummo. Any cut of beef would work, definitely use a marinade, except if you are using tenderloin, then just let the meat do the talking in your mouth!

And for the vegetables, you can choose the ones that make your mouth water the most. you can select anything you would like to use.

SO,do you know "Deer Duey" by a another name? Seems to me this is one of those camp ground staples for an open campfire.

Thanks for sitting at our first table. We plan on doing these once a week, with an occasional special post thrown in.

14 spices added:

Liz Hill said...

YUM!! I am definitely going to do this with boneless country style ribs and if I can find it--bison.

Glad to have you in the food blog ranks sugar.


LAC said...

Wow, that is such a good combination. Bacon makes everything better.

Going to share this one with my dad, he's the only one I know with venison in the freezer.

Vinny "Bond" Marini said...

LIZ: Both would work just great..and thanks for the welcome.

STAR: Most excellent..thanks

Cinnamon Girl said...

Phht...our cafe has crap today for food and now my tummy is REALLY rumbling!

katherine. said...

this is great Vincent...I just want to know...can we eat on the couch?

Vinny "Bond" Marini said...

STARR: sorry about that.

KATHERINE:thank you and yes you can IF you clean up the crumbs.

TopChamp said...


Anonymous said...

Congratulations! Love this new blog. Have fun.
Miss you!

Travis Cody said...

That doesn't sound too tough. We could definitely try that with chicken.

DrillerAA said...

Well, it looks great and it looks like someone ate a plate full. And yes, bacon and jalapenos make everything better. Great opening to what I am sure will be a wonderful blog. I'll send you my Rollin' Thunder Chili one of these days.

Phfrankie Bondo said...

...lookin' good, sir...

Desert Songbird said...

Great. I got up in the middle of the night because I was hungry and my stomach is cramping. I come by read blogs; why oh why did I visit a food blog?!

BTW, what's clod water?

Ken said...

Oh Deer! Mushrooms with deer and bacon, Oh My!

Unknown said...

Great new blog! And a great choice of music. Now let's hope this one adds without any trouble to my sidebar....:)

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