by Frannie Banannie 74 Replies latest jw friends
So we went to that Fijian grocery and got a sack of these little fellas
and just baked a couple of them (they're about 8 inches long). But first I cooked all this
(clockwise starting with the orangey stuff in the back: carrots in coconut cream, quinoa, red cabbage sautéed with thyme and dried cherries).
gently feral
What type of cuisine is that, GF?
Frannie,
What type of cuisine is that, GF?
I dunno, exactly. I based the cabbage on a vastly unpopular American (European?) recipe from epicurious.com – but I fixed it. The coconut milk (which I spiced with garam masala) is a Thai trick – but I don't think they have carrots in Thailand. Do they? I'll have to check. The quinoa comes from South America, and I just boiled it plain.
So, um, my own inventions based on... oh, hell, it's just hippie food, slightly gentrified.
gently feral
Well, I read this gorgeous recipe on epicurious.com (too lazy to hunt up the link right now; go there and search for "venison+tenderloin+rosemary") and it looked just waaaay toooo fussy & busy, so I simplified it on the fly:
PAN-SEARED VENISON WITH PESTO AND DRIED CHERRIES
About 1/3 cup pesto 1 1/2 teaspoons extra-virgin olive oil 1 (1-lb) venison tenderloin 1/4 cup rum or dry red wine 1/4 cup dried tart cherries At least 1 cup baby carrots, peeled 3/4 cup fat-free beef broth 1/2 cup water 1 teaspoon cornstarch 2 tablespoons black-currant jelly: optional
Lay out venison on a plate and pat dry. Slather liberally on both sides with pesto. Cover and chill 20 minutes.
Heat a well-seasoned cast-iron (or durable nonstick) skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Brown venison, turning once, about 6 minutes total. Venison should be rare – otherwise it will toughen quickly and acquire a liverish flavor.
Transfer meat to a plate and cover tightly with foil.
Add rum, carrots and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Add broth and simmer, covered, until carrots are just tender.* Stir together water and cornstarch. Add sufficient broth from skillet to raise steam from the cornstarch mixture. Add to pan and simmer, stirring, until mixture is thickened. Whisk in salt and pepper to taste (and jelly, if you wish).
Cut venison into 1/4-inch-thick slices and serve with sauce and carrots.
Serves 4.
I like this with a tiny pasta I don't know the name of – it's shaped kind of like seed beads. Try also with anything else of similar shape and texture – red quinoa, couscous, orzo...?
*Happens quickly enough that venison should still be warm. This is important. Venison, if it isn't stew meat, won't tolerate much reheating. I found this out the hard way.
gently feral
Gee you people are amazing .. and making me jealous here on supermarket pizza with lamingtons for dessert
