Food Buzz

Because maybe you do care what I had for lunch...

Tuesday, January 03, 2006

Roast loin of venison

Ok, here it is! The Tuscan venison recipe from Saveur I've been promising:

1 yellow onion, peeled and chopped
1 rib celery, trimmed and chopped
1 carrot, peeled, trimmed, and chopped
1 tsp. juniper berries
1 tsp. whole black peppercorns
1/2 tsp. whole cloves
2 bay leaves
2 sprigs fresh rosemary
1 bottle fruity red wine
1 4-lb boneless loin of venison
Salt and freshly ground black pepper
3 tbsp. olive oil
1/3 cup gin
3/4 cup fresh red or black currants

Put onions, celery, carrots, juniper berries, peppercorns, cloves, bay leaves, rosemary, wine, and venison into a large glass or ceramic bowl. Cover with plastic and refrigerate for 24 hours, turning venison in the marinade every 8 hours.

Preheat oven to 425 degrees. Remove venison from marinade, pat dry, and generously season with salt and pepper. Discard marinade. Heat oil in a heavy roasting pan on top of stove over high heat. Sear meat until browned on all sides, about 2 minutes per side. Transfer pan to oven and roast until internal temperature of meat registers 125 degrees for rare, about 15 minutes, or 135 degrees for medium-rare, about 20 minutes. Transfer venison to a warm platter, cover loosely with foil, and set aside for 15 minutes before carving.

Meanwhile, return roasting pan to top of stove over medium heat. Add gin and 3/4 cup water, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon, and cook until pan juices have thickened a bit, about 10 minutes. Add currants and cook until just warmed through, about 1 minute. Transfer pan juices and currants to a blender and blend until pureed. Strain sauce through a fine sieve into a warm bowl, discarding solids. Season to taste with salt and pepper. Spoon sauce over venison, and serve with pureed vegetables if you like.

As for the liver...Lisa (of the Russian Chronicles) had what roughly translates into "sheep in a sweater" while in Siberia. Chunks of sheep liver were wrapped in pieces of fat and then grilled, kebob style, until crispy on the outside. At least that's how I remember Lisa telling it -- I may have a few details wrong. She said it was actually very tasty. I imagine it might be a little like an appetizer we've had, dates wrapped in bacon.

Enjoy -- I am so envious of your venison, JaneAnne!

We had roast chicken again. It was ok.

Wasn't I just hoping for the grace to navigate the messiness of life? I just got my first challenge today and it totally blindsided me. Thanks to your comments on yesterday's post and a couple of extremely sweet e-mail from other people, though, I didn't let it get me down. Maybe that's how we find grace -- through the support of friends. Thank you!

1 comment:

Swizzies said...

Who on earth would send you a mean email? And why?? I can't imagine. Some days are just unbelievable, aren't they? I recommend you read my favorite new book, _Is It Just Me, or Is Everythng Shit?_. It makes me absolutely weep from laughing so hard. Cures what ails you, including the wee dents caused by emails from (presumably) assholes.

I always find what helps me most in these situations, is to write the world's most scathing, brilliantly worded and well-founded reply to asshole emails, taking the time to edit and fine-tune until it is as sharp as a shiny new Henckels. And then delete it. That way you (1) get it out of your system, (2) get to remind yourself yet again that you are a great thinker and a fabulous writer, and (3) that you are a fully good person not worthy of such treatment (or, as Maya Angelou says, "YOU are not in that"), and (4) still ultimately retain a warm feeling of superiority for not having stooped to writing mean emails. :-) XO, Di