We had this venison roast in the freezer, and the seal had broken so it was getting a little ice on it, so I pulled it out. Once defrosted, it was clearly more than we needed, so I cut three small steaks off of it and put the rest in the fridge. I rubbed the steaks with salt, pepper, and some herbs and let them sit while I cubed red potatoes and a turnip and set them in a little smoked duck fat to brown. The turnip greens, plus the greens from two chioggia beets and some radishes got a coarse chop and a wilt with garlic, and I simmered some dried cranberries with a minced beet, agave syrup, balsamic vinegar, and 5-spice. It worked well; venison likes a slightly sweet sauce, and the addition of sage flowers added an amazing kick to a combined bite of meat and chutney.
The next night, trying to avoid redundancy, I marinated thinly-sliced strips of deer in soy sauce, wine, agave, nam pla, mirin, and yuzu juice. I made some local polenta using more of the BBQ pork broth and the last dollop of the coconut borscht to give it a lovely deep flavor and rosy hue. Meanwhile, I glazed some baby carrots in rosé with raisins, cumin, cider vinegar, and honey. Once the meat was cooked (about 30 seconds- thin as it was, I wanted it still pink in the middle) I reduced the marinade for a sauce and put it all together. This one was better; the subtle richness of the polenta married ever so happily with the steakiness of the meat and the slightly sweet carrots and raisins. Another shining example of the endless riches to be had when one saves bones and uses potent bits of leftovers to change the everyday into the one-of-a-kind.