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Hosted by Brewtopia Events LLC www.ClassicCityBrew.com   Max Lager's Sides for Grilled Venison Steaks By K. Allen You must be 21+ to visit these pages. Are you 21+? YES / NO |
 Timothy Magee, Executive Chef of Max Lager's |
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Hosted by Brewtopia Events LLC www.ClassicCityBrew.com Max Lager's Sides for Grilled Venison Steaks By K. Allen You must be 21+ to visit these pages. Are you 21+? YES / NO |
Timothy Magee, Executive Chef of Max Lager's |
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Recipe
for Max Lager's Grilled Venison Steaks appeared in The Beer Wench
column of the April/May issue of Southern Brew New.
Root Vegetable GratinHere are great recipes from Chef Tim Magee to use as side dishes for the steaks... Serves 4 1 ea, large celery root, peeled and sliced thin 1 ea, carrot, peeled and sliced thin 1ea, potato, peeled and sliced thin 1lb ea, asiago, swiss, mozzarella cheeses, shredded and mixed well 1 qt cream Salt and pepper to taste 4 oz butter Method: Butter the bottom of a baking dish and begin to layer the celery root, cheeses, potato, cheeses, and the carrot. Do this until the pan is full. Drizzle in the butter amongst the layers and then finish by pouring the cream over the top of the gratin and allowing it to fill in the empty spaces. Bake at 350 degrees until tender and then allow to cool to room temp. Once coot to room temp, press the gratin with a slightly smaller pan to compress the gratin better to show the featured layers. Brussels Sprouts Serves 4 1 lb Brussels sprouts 4 oz bacon, diced Salt and pepper to taste Extra virgin olive oil-as needed Add the Brussels to a pot of boiling salted water and cook for four minutes. Drain and then shock in ice cold water to cool. Once cool, slice the Brussels in half and remove and unpleasant stems or leaves. Heat a sauté pan and add the bacon. Render the bacon somewhat crispy and then toss in the Brussels and caramelize about six minutes. Season with the salt and the pepper and then serve. |
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