There are some nights when I find myself wondering, amid my kids running laps around me in my kitchen, "What can I feed you hyper little people?" Usually it's about 5:30 and I know whatever it is has to be done in about three minutes. This is when I tend to turn to grilled cheese and a side of fruit. I'm not proud of this, but justify that the bread is whole wheat, the cheese has protein and hey--fruit is a freaking food group all on its own now so they can never have enough of that! And I'll toss in a few sweet potato french fries for their veggies.
Tonight, though, is one of the other nights. One of the nights when I look forward to eating my endeavor. Consuming my creation, if you will.
Tonight, we're having venison! ("Veni," if you will)
My dad, the mighty Minnesota hunter, brings it to us from time to time and when we have it, it's such a treat. Tonight, I'll be combining two different recipes and, of course, Bethy-ing them up!
Here's the plan, in case you've got raw deer meat thawing and are just not sure what you're going to do with it:
Thaw it & rinse it (obviously)
Then heat a pan with about 1/2 a stick of butter & garlic. Bring on the garlic, I say!
While the butter is melting, slice the veni into about 3/4 inch slabs.
When the butter is melted, sear each piece on both sides--just enough to lock in the juices and let it grab a touch of garlic butter flavor.
In a crock pot, combine 2 cups of red wine with beef bullion.
Now for the beef bullion, I do three large cubes in two cups of boiling water.
Put the veni in, give 'er a little stir, and cover it up for a few hours (we're talking about 3-4 so it doesn't dry out)
I think this time I'll let it go for about 30 minutes on high (because I have to leave in 30 minutes to get Logan and maybe get in a workout) and the remaining time on low. But hey--you do what you want.
Now, what's a gal to do with that garlic butter she just seared the meat in? Crank the heat up, chop up an onion and some mushrooms, fry those up in there and, when they're juuuust about done, pour the whole works into the crock.
Now....We wait. I plan to unload the dishwasher, distribute clean clothes piles, wake up Samma, pick up Logan, feed them a snack and get my fat ass on a treadmill for 45 minutes.
So, in theory, it's been simmering on low for about 2 1/2 to 3 hours, and I'm back in the kitchen!
Take about a 1/2 stick of butter and melt it, stir in an equal amount of flour (slowly!) and tend it until it's blended. (Or shake it in a jar but mine always gets lumpy)
Then, scoop the veni out of the crock and pour the flour/butter mixture into the wine/bullion making a roux.
Toss the veni back in and now let it sit as long as you'd like, really. At this point, you're just letting it absorb flavor.
Throw in a little something for starch, a veggie and maybe a glass of red wine and you're ready to enjoy!