Penn’s Outdoors

Periodically, I get PR stuff from authors to promote their new books.  I am not usually that interested but PA author John Schlimm’s new book caught my attention.  His book is totally about recipes with beer.  Plus, he has some wild game recipes that use beer.  Here’s the press release on the book.

Now beer fans everywhere can have their favorite brew and eat it too! Dating back thousands of years to ancient Babylonia, beer is the most famous and beloved thirst quencher the world has ever known. The Bible praises it, Egyptians were buried with it, our Founding Fathers depended on it, medical journals prescribe it, and Noah and the Mayflower set sail with it. Whether, kegged, bottled, canned, free-flowing, or whipped into Golden Cheesecake, beer is all about friendship, laughter, and celebrating life to the fullest.

More than ten years in the making, The Ultimate Beer Lover’s Cookbook is an unprecedented collection of more than 400 food and drink recipes containing beer as a main ingredient. From scrambled eggs made with beer at breakfast and a cheese steak sandwich with onion rings or a beer burger and Chocolate Beershake for lunch, to a surf ‘n’ turf beer-infused combo of lobster and steak for dinner (and a midnight snack of chocolate-dipped strawberries), beer lovers can feast on brewskis at any time of the day. Every genre of food is included: appetizers, breads, soups and chili, salads, fruits and vegetables, sandwiches, sauces, marinades, beef, poultry, pork, wild game, stews, fish and seafood, past, and desserts.

The Ultimate Beer Lover’s Cookbook also serves as a party drinks handbook, with a comprehensive collection of recipes for mixed drinks, chuggers, shots, chasers, party punches, milkshakes, and flaming drinks — all made with beer. From the Buzzy Navel, Beer Bullet, Red-Headed Mary, and Beertini to the Woodpecker, Atomic Diva, Garden of Eden Punch, and Flaming Sake Bomb, this anthology of beer’s greatest pairings is sure to leave beer lovers spinning for joy.

With an introduction chronicling beer’s history, as well as hilarious beer quotes by the world’s most illustrious beer fans peppered amidst the recipes, The Ultimate Beer Lover’s Cookbook is a rousing tribute to a tasty icon more than 7,000 years in the making.

John is letting us post several of his recipes on the blog.  So, I’ll be posting them over the next few weeks.  We’ll start with Barbecued Venison. Hope you enjoy.

Barbecued Venison

Yields 6 Servings

Ingredients:
12 ounces beer
3 cloves garlic
Salt (to taste)
Pepper (to taste)
2 onions (sliced)
3 bay leaves
3 pounds venison round steak (trim away excess fat)
2 cups barbecue sauce of choice

Directions:
In a large bowl, combine the beer, garlic, salt, pepper, onions, and bay leaves, mixing well.  Add the venison to the mixture, coating it completely.  Refrigerate the venison for 12 hours to overnight, occasionally turning it.  Remove the venison and onions from the marinade and place them in a crock-pot.  Pour 1 cup of the barbecue sauce over the venison and cover the crock-pot.  Cook the venison on low for 11 hours or until desired doneness.  Serve the venison with the remaining barbecue sauce.