First grill of the season!

The stars were aligned for this date to be the first grill of the season. First, the weather reports have been predicting warm temperatures in the 60s and 70s for today and tomorrow. Second, the rearranging of the contents of our tiny freezer two days ago to make room for the 40 pounds of grass-fed beef we picked up yesterday at Appleton farms in Ipswich meant that we had to take out a few of the packages of venison to thaw and eat. Third, we just felt like grilling.


The cut of the venison here is sirloin, and the marinade we concocted is quite simple: the juice of one lemon, powdered ginger, a couple tablespoons of soy sauce, and lots of sea salt and freshly ground black pepper. We marinaded the meat for about 3 hours, but an overnight marinade would no doubt yield the best flavor.

We ate these delictable little nuggets with some steamed carrots and spinach, and bok choy sauteed with garlic and onion. There was plenty of meat leftover (2 skewers), so we'll have some leftovers to work with tomorrow.