Indian Creek Ranch

Over the past year, I’ve watched the steady progression of Oak Wilt as it decimates ranches across the hill country. My friend Rolf Smith is just beginning to see it on his ranch in Fredericksburg, but from what I’ve seen in my drives to Rocksprings, it’s much worse just west of F’burg.

I occurs to me that as we move into the cooler months, some of our members might be inclined to buy firewood from grocery stores or from road-side vendors & thereby potentially transport the fungus or the beetles to ICR.

As a preventative measure, it might be a good idea to post a note on this topic, and to request that our members do NOT bring wood (particularly wood with the bark still attached) onto the ranch. We may not be able to prevent Oak Wilt, but we can cut off as many avenues for infestation as possible.

- Dan Himmerich

Ingredients:

1-2 lbs venison steaks

Marinade:
2 TB olive oil
2 TB Dijon mustard
2 TB crushed red chili peppers
2 TB red wine vinegar
¼ cup bourbon whiskey
1/3 cup soy sauce
¼ cup brown sugar
1 small onion, chopped finely
3 cloves garlic, crushed
½ tsp black pepper

Directions:

Tenderize the venison steaks until very thin (about ¼”). Combine all ingredients and marinate the steaks for 1-2 hours, making sure the meat is covered completely. Cook over a hot grill, searing each side for only a few minutes on each side. The steaks should still be flexible when done, a little pink is ok. Since venison has no fat, do NOT overcook it – otherwise the venison steaks will be very stiff and dry!

Serves: 3-4

Rating: 9 Source: Bill Wilson