From Hunt to Table

Last week I blogged about my brother’s taking of a big mule-deer buck in Utah. Now, here’s what it looks like on the table. He writes: I cooked the Venison in Ghee, instead of the traditional flour coating and bacon grease. I sautéed the shitake mushroom in the Ghee and the vegetables in the coconut oil. On a side note, I discovered that cauliflower is absolutely delicious in the coconut oil. The Tomatoes are Heirloom, with fresh mozzarella, onion, and little olive oil and balsamic. I added a little more Ghee to the pan after cooking to deglaze and then poured over the meat, and it was excellent.