Venison..

So my mister bagged his first deer a couple weeks back. Wootage! I think I totally insulted him the first night he cooked some here because he was enjoying steaks, and I just wasn't in the mood, so I passed on the bites he tried to share. Well, that and I'd also cooked these awesome apple simmered BBQ pork ribs. (Love me some BBQ!) They (steaks) were also a bit rarer than my personal tastes were down for.

It's gotten frigid out as of late, so decided to make something nice and warm for our bellies. Nothing says fall/winter like stew, so I went with it.

• venison about a pound or so of stew meat
• mierepoix (1c each: carrots, onion, celery)
• potatoes (your choice on variety and peel... I felt like taking it off)

-all of the above into whatever size you feel is appropriate. I've got P so went with a parmentier (1/2 inch dice)

• thyme 1/4 tsp
• marjoram 1/4 tsp
• garlic 2 table spoons or 3 cloves
• adobe couple dashes
• crushed pepper 10 twists of a mill
• bottle of red wine
  
  
  

Crank your crock pot up to high. Brown the venison in couple table spoons of butter, olive oil, and tablespoon of garlic in a sauté pan. (Don't worry bout the greasiness.. It'll work itself out, plus venison is wicked lean.) Pour into heated crock pot. Add mirepoix, potatoes, and spices. Take about 3/4c red wine to deglaze your sauté pa and pour into your pot. Finish covering the mixture with either stock or water (I'd boiled down the scraps I cleaned from the meat and had a venison one.) Simmer for a good 5+ hours and you'll have savory tastyness like we did.

Which I served along with cheddar garlic biscuits.

These were a last minute decision so I bust out the Bisquick. It's been pointed out to me they don't appear to have any cheesyness to them. That's because I used Cabot cheddar cheese, which being a Vermont cheese, means there is no coloring added, so it's the actual white color cheddar has. Many companies add annatto, an extract which comes from the achiote tree, to gain that orange color most people relate to cheddar cheese.

Breaking traddition.

I'm such an asshole when it comes to sharing recipes.. I don't know why. Mabey it's because everyone in my family has always been like that. There was family favorites that you had to wait till a specific time of year.. Like the Special K Bars my wenchy Aunt would make. She's an awesome baker, but woman can't cook a meal to save her life. Remember the one Thanksgiving we had at her house where she 'cooked'.. Yea the turkey was frozen solid in the middle!

My poor Gram. Memories of her cousine included burnt pancakes that would ooze batter when you cut into them, charred grilled cheese sammiches with tomato soup, lumpy cream of wheat and oatmeal.. I still prefer my grilled cheese "cajun" and cream of wheat to be somewhat "chunky" lol. She could make the divinity and pinnochi tho. (However, she always wound up with hardcore burns on her belly from getting too close to the pot while cooking.)

Moms. Well if anyone should have gone to Culinary School it was her. Sadness back in her day they didn't allow females in the kitchen, so the closest she came was taking a dining room course at the tech school. She would have owned! Somewhat annoying that she no longer cooks, so it's all up to me now. I go visit and want something she used to make, I gotta make it! No baking cookies with that Grandma..Oh well more fun (work!) for me I guess.

Everyone seems to have their own recipe blogs these days.. I suppose I might go that route with this one. I mean, I've found alot of the "super top secret" things online anyways. I think it's kinda neat when there's pictures along with the recipes, which works so you know what stuff "should" look like. I still thing things always come out different because every person is different and will alter things to their taste/liking. I guess this is my "comming to a blog near you: top secrets of the disco kitchen" lol. So the title need some work. Gimmie a break!