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.
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Save me some! I'll see you on the 18th!
Looks fantastic!
mmm… this looks delicious
I can't tell you how jealous I am right now. You're making me want to learn how to hunt.
Stephan:
Always knew you were a real man. Would've never linked you otherwise.
🙂
Oh, my! That looks amazingly tasty. Can't go wrong with all the ghee. Yum.
I'm going to try preparing tomatoes like those tonight. Do you usually remove the pulp and seeds from tomatoes, or leave it in? I'm not sure where the majority of the sugar is.
Personally, I do it either way depending on application. For just eating tomatoes, I usually leave in. For a salad, I often remove. I don't concern myself with the sugar content.