BBQ with Friends

What is the best recipe for a small gathering with friends? A mix of sun and shade, something refreshing to drink, a few good dishes (preferably something easily made in advance so you don't have to be scuttling about and leave your friends either wanting to help or alone while you slave away in the kitchen) and an easy atmosphere. The Mr. and I recently went to a friend's house and experienced the perfect barbecue.

I am not a wine enthusiast.  In fact, this is one culinary area where I suspect I would fail if I were to attend formal training.  I know red wines leave me with a pounding headache and I have a very narrow window of enjoyment between sweet and white wines.  My friend did pour me a nice white and didn't think twice when I asked for just a few ice cubes (I prefer it as cold as possible and if the ice dilutes the flavor, I'm perfectly fine).

The first bites we were given were prepared by the lady of the house; about a pound of bite size venison chunks which were seasoned and quickly grilled thus giving them the nickname, "speedies." Though game meat often has the reputation of being well, gamey.  These were identifiable as venison, but to me, they did not have any negative flavors tagging along.

Stories were told, one by one, and we took turns listening, commenting and enjoying as the time quickly passed and it was time for the main course.

Sausages and kielbasi were grilled by the man of the house while bowls of side dishes he prepared earlier, were passed around the table.

Corn Salad with Cilantro Lime Dressing

The corn salad was by far my favorite dish and though I have requested the recipe just to make sure I don't leave off an ingredient, as of now, I'd have to go by the items I can identify in the photo. Everyone is a little short on time these days and really, who wants to write out a recipe?

Grilled Mixed Veggies

Simply grill up the veggies you like and toss with a little balsamic. I'm sure our host did more seasoning then I am mentioning, but if you can keep the flavors simple, they really do sing on the tongue. This dish was gobbled up.

I brought a bowl of sliced tomatoes with a bit of onion in an Italian style dressing.

We had a wonderful meal on their back deck on a summer Sunday.  Everyone felt content, relaxed and Fed Well.  What could be better?

Venison Sausage in Tomato Cream Sauce over Ziti

Winter storms are now being named and Luna is here in the Northeast.  I left work this morning and the roads deteriorated as I drove until less than a mile from home the car in front of me did a complete 180 spin and I carefully tapped my brakes but still slid just enough to the right to avoid the oncoming vehicle.  Behind the vehicle was a school bus full of children being dismissed early.  Heart pounding I maintained a ridiculously slow speed until I reached my driveway which the back end of my car thought would be fun to fishtail past.



Once home, I gave the sidewalks a quick shovel, let the dog run around and then parked myself in front of the computer until I thought it a better use of time to finish reading a book a friend had lent me.

Dinner tonight was crumbled venison sausage with garlic and oregano.  Once the meat was browned and drained, a marinara sauce mixed with about a cup of half and half was added to the pan.  The ziti was cooked and coated lightly with just the marinara.  For a moment, the thought of melted mozzarella was entertained then dropped.  Safe, sound and Fed Well.

Venison/Beef Chili on a Wednesday in January and a Cameo Appearance by Maddy

I grew up with a dad who hunted, married a man who hunts and raised two sons who avoid hunting.  Well, they used to go out with their father, but really, they went to keep him happy.

I'm not sure how old I was the first time I ate venison, but I know it didn't bother me and I was fairly young.  I remember my Mommy making a wonderful roast with apples and the meat was tender, sweet and delicious.

As a cook, I have ruined a few venison meals by overcooking.  The meat has very little fat and it is that lean meat that makes it feel like a fairly healthy choice.  My sons, the ones who don't really like hunting, are also at times a bit sketchy about eating game meats including venison and pheasant.  However, when I can mix ground venison with another meat, it is far more palatable for them and to further reduce any chance of a gamey taste, I prepare a chili.

 

On this particular night, it is just one son and the Mr. and myself at the table.  Dinners are less rushed in the winter, a bit more leisurely also because we do not have to rush out the door to take someone to practice, scouts, or pick them up from a part-time job.  Everyone is just a little bit older and for the 3 of us, our day begins around 5 a.m. so by 6 p.m., we are just starting to feel a little bit wilted.

We talk about work. It's kind of like therapy.  We get out the things that may be giving us a bit of trouble and see what the others think.  Sometimes we are lucky to share a few highlights and bask in the prideful glow of our accomplishments.

We clean our plates and agree it was a good meal.  Deciding to just push our bowls to the middle of the table, the conversation continues until our Maddy protests.

She whimpers and if she could speak her noises say, "Um, I think it's time for me to eat, don't you agree?"

She is part of the family and it is just as important that she is Fed Well.  Maddy will be celebrating her 6th birthday this month and she may never know just how much joy she has brought us.

Venison Bourguignon (Fancy Deer Stew)

Cooking for a family and ensuring they are Fed Well is about more than following a recipe.  For me, it is about learning enough about food to swap ingredients, it is about learning techniques to be repeated and providing not only a good meal, but an atmosphere where everyone WANTS to come to the table.

For Venison Bourguignon (first time making it), I steal a little from Julia Child's famous Boeuf Bourguignon but not just a copy cat substituting venison for the beef.  For Julia's version, click here:  Boeuf-Bourguignon-recipe

To begin, 3 carrots - I like to cut them on a bias - so fancy.

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Soften in a dutch oven on the stove with onion to taste.  I only use about 1/2 of a large onion.  Season with salt and pepper.  Julia would have used reserved bacon fat for this step.  I just use a splash of olive oil.

Once soft, further options begin.  I remove the vegetables but in the same pot I give the venison (coated in flour) a quick sear then add the veggies back along with some mushrooms.  Next, liquids.  Julia would add a bottle of red wine, but our tastes lean more toward tomato for acid with beef broth or stock and a bit of butter.  Put the lid on, place in a 350 degree oven for hours and hours.  I let it go for 4 1/2.

The above photo is what the stew looked like before going in the oven.  The sauce thickened and reduced, the meat softened and a delicious meal was born.

Serve over the family's favorite carb if desired.  Only three of us were home for this meal, and if anyone was watching they may have thought something was wrong as we did not speak - we simply enjoyed the tender and tasty food.  My husband actually said something like, "That was the best you've ever made."

Compliments are a sure way to feel Fed Well.

Venison: It's What's for Dinner and Paleo Friendly

Before reading this post, please know it is about venison.  Specifically, this meat was taken from deer that my husband did indeed hunt, kill and have butchered.  While I understand vegetarian's turning away from this topic, I do not share the feelings of meat eaters who simply do not like the idea of harvesting deer for food.  Cows, pigs, sheep and BABY anything are all cute, yet people eat burgers, ribs, chops and VEAL cutlets without a second thought.  It is not the intention of this post to be preachy or defensive, just stating up front where I stand on the venison argument.

The most enjoyable, tender, and flavorful cut is the backstrap and rather than save it for a special occasion, we decide to indulge.  The meat is simply seasoned with just kosher salt and pepper than rests on the counter while the grill heats up, onions and mushrooms are sauteed and quinoa is prepared.  The venison is then placed on a fairly hot grill for about 7 minutes per side then allowed to rest before slicing.  It is a true thing of culinary beauty.

The meat is slightly sweet which may be attributed to a hormone/injection free diet of simple corn from the cob and beans. It is soft, delicate and simply fabulous.

We offer a serving to a guest who has never sampled venison and she is quite surprised to learn she likes it.

My older son avoids the quinoa arguing it is simply not part of his Paleo diet.  He tries to very strictly limit ALL carbohydrates while living more simply on meats, vegetables and fruits.  While his preferences cannot always be accommodated, this particular meal is more than acceptable and quite satisfying.

Future plans for the rest of the venison include mixing the ground meat with beef for meatballs, meatloaf, chili, and tacos.  The steaks will be grilled and the roasts prepared low and slow in the crock pot.  The ground sausage is likely going to be found in soup or tomato sauce for pasta.  Venison may seem like a non-traditional protein source but leaves us feeling Fed Well.  

And by the way, I prefer to avoid eating any veal because I cannot get past the image of slaughtering baby cows - calves that are staked to the ground so they may be killed fat and tender for human consumption.  Not all points of view may make sense, but these are my feelings on the subject.