I think I have a new favourite place to escape. It’s one of the most beautiful and peaceful places I’ve ever had the fortune to visit, and it’s right here in Texas up by the Louisiana border near Shreveport. It’s the kind of place you see in tourist brochures for the South, but aren’t really sure where to find them. Beautiful swamps, tall cypress trees dripping with Spanish moss, and a laid back attitude. Oh and they film some of True Blood here. Hehe.
Isn’t it just dreamy?
My friend MH took me and G-unit down for a weekend at his friend’s camp. And by camp, I mean luxurious boathouse amongst the trees.
Caddo isn’t a place to go if you have a bug phobia, or are terrified of alligators. And really, there isn’t a whole bunch to do ‘cept sit in a rocking chair on the porch with a frosty adult beverage. But doesn’t that just sound perfect?
To say we did nothing all weekend isn’t exactly true. I was on Bloody Mary duty, having run out of Zing Zang, we ran down (meaning: 25 min drive) to the closest store and picked up ingredients for scratch marys. The Bloody Mary bar was running all weekend long, and I managed to convert a few skeptics. Other activities included shooting skeet with a big-ass shotgun off the porch into the swamp. It pains me to admit it, but I didn’t hit anything, and instead ended up with a monster bruise on my shoulder from holding the gun like a newbie.
No doubt the highlight of the weekend was the food. With both a grill, Weber and smoker at the camp, we ate like East Texas kings. MH cooked up his famous ribs and beer can chicken. I followed with my signature peach cobbler – it’s a sure fire way to make fans and friends. The culinary winner of the weekend was Big Bad Pat, who wowed us with his Deer Wraps. He had hunted the deer in the area a few months prior, so it was truly “woods-to-table” eating. It’s true, when I first heard “deer wraps” I envisioned some fancy quasi-healthy ‘lean meat in wrap bread’ kinda deal. And I was way wrong, which was a good thing.
Basically, the recipe involves cutting the venison into smallish strips and marinating it in your marinade of choice overnight. Get yourself comfortable at a prep table, and slice up some onions and poblano peppers.
Take a slice of onion and pepper, wrap it in the venison, then wrap that in a strip of bacon and push it onto a skewer. You should be able to fit 5-6 of these delicious morsels on each skewer.
Once you have all your skewers ready, head to a heated grill/bbq and slap ’em on there.
Cook em on medium heat until the bacon crisps up, take them off the grill and push them off the skewers.
Though it’s going to be nearly impossible to resist, I definitely recommend waiting a couple of minutes for them to cool so you don’t burn your mouth and ruin the rest of the eat-fest.
Honestly, this recipe is the perfect example of why sometimes it pays to keep it simple. Four ingredients with a big result.
Even if you’re not fortunate enough to have your own Big Bad Pat to cook you up a feast of epic proportions, you definitely need to put a visit to Caddo on your bucket list. Or maybe just buy your own beautiful piece of the planet out there.