We’re lucky to have Kenny as our neighbor; in addition to plowing our driveway he also gives us venison around this time of year (he and his brother are both hunters.) So I set right to making a chili worthy of such a great treat. To begin, I sautéed onions in smoked duck fat, then added the meat to brown. Next, a variety of dried spices- chili, cumin, cinnamon- plus herbs, cocoa powder, and pepper.…
Category: Game
Ground bison sautéed with red onion and spices, a salsa of more red onion, local tomato, lemon juice, cilantro, avocado, and baby cucumbers from the garden on nice spelt tortillas with a bit of rewarmed brown rice. A nice, chilly 2003 Selbach-Oster Bernkasteler Badstube riesling auslese did nicely with the spices. Quick, easy, and damn yummy.
Tonight, a revised version of what I had planned for last night before the trout showed up: venison loin- the last of what Kenny gave us in the fall- some leftovers, and some other locally grown treats. To begin, and for Milo’s dinner, a pizza with pesto, sliced morels, and mozzarella. The morels have the most intensely umami mushroominess and they blended heroically with the sweet cheese and tart pesto. The second course, about an…
Back from a gig in Providence, and not so much in the fridge. Some of Kenny’s venison from the freezer provided the focal point for a rainbow of leftovers: half an acorn squash roasted while a quarter of a red cabbage braised and a sweet potato steamed. The last of the beet salad rounded out the brilliantly colored substrate for the buttery tender strips of meat, rubbed with salt, pepper, and ras-el-hanout. Seared up in…
Our neighbor, Kenny, is a bow hunter, and gave us some meat from an animal he killed a while back. So the stew meat from him, browned, became the base for another fridge-clearing stew. Carrot, parsnip, onion, and celery root went in, plus some tomato sauce from Friday, plus the rest of the sweet potato cakes and green curry sauce from the scallops, plus the last of the quinoa and some leftover pinto beans. It…
Chris is briefly back from tour, so they all came over for a hearty winter dinner. I put a wild boar roast in the oven at 9 AM and by 6 PM it was a divine pasta sauce. Since I had a full day in the studio, I finely minced the aromatics that went into the boar- carrot, onion, garlic, dried porcini- so they would disappear in the final sauce. Once the boar roast had…
This is why we moved up here; what began as a casual plan to get together expanded into dinner for 6, plus two kids. Chris & Sirkka brought some lamb chops, and I coated them in egg and soba then deep fried them (it would have worked better with rib chops, but oh well) and served them with tapenade that included half of a preserved lemon. John brought some brown rice and aduki beans, and…