Great Venison Cooking

Archive for the ‘Paleo Friendly’ Category

Pan frying food has always been a challenge for me. I inevitably burn the crust while the inside is raw. So I’d started avoiding that particular cooking method, telling myself I don’t really like pan-fried food.

Liar. I love anything that has the word “fried” in the name. Read the rest of this entry »

I’m so excited—I finally got a full subscription to Rouxbe Online Cooking School, and I’m starting to work my way through all the lessons and the practices. In just a few lessons, I’ve already learned so much that’s going make me a better cook. Read the rest of this entry »

One of the things I most love about our community garden is that everyone is eager to share what they grow. The other day, one of our neighbors loaded me up with Thyme and Rosemary—two of my favorite fall spices. The smell of fresh herbs in the kitchen is so incredible. They taste pretty good too. So tonight I pulled them out to spice up my venison back strap. So delicious! I served it with creamy braised radishes for an easy and elegant meal (if only my dining room table wasn’t full of all the dishes I’m donating to Purple Heart on Monday).

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