Saturday, July 25, 2009

Dinner: Vension Steaks with Herbed Potatoes & Beans

Venison steaks from a family friend with a red wine reduction and herbed heirloom potatoes--both herbs and potatoes from Homestead Gardens--and green beans from BG Farmers Market.

Teamwork: it's how FD and I cook. He was on the venison & I was on the veggies.

As awesome as this meal was I want to quickly note a few revisions I would make:

Cook reduction a bit longer and the venison a bit shorter. Separate the veggies--to cook, simply stem, add butter and parsley, mint, chives, and basil--from the meat. Roast the potatoes after steaming. Add more rosemary to the venison meat.

What to keep the same: WINE, ingredients, china (Kate Spade Gramercy Park), company (FD, my fav foodie companion for life), and music (Hank Williams: cooking & dinner; The Amps: dish washing.)

(Dan just rushed in my office, saying, "Everything we cooked tonight was Ohio based, except for the flour, wine, and vegetable oil." We don't count our Spanish Blood Orange EVOO because we buy it from the Olive Tap in Medina, Ohio with thanks to my sis-in-law Tra. If we broke down the cost, we don't have a meat cost and with the veggies we got about 4 servings, which would be about $.75 per person. Not bad, especially when the majority of the profit goes to local farmers! Oh, and FD simmered the reduction for 5 more minutes and it was perfect. Still learning; as G.I. Joe would say, "Knowing is half the battle!")

* To keep it "everyday" photos are taken with my iPhone. No fancy photography, just quick snapshots, then on to the eating.

1 comment:

  1. Looks yummy. Since I hail from the bustling metropolis of Detroit and have no relatives that hunt, I ate venison for the first time only last year. I've never cooked it, but I'm intrigued!

    And cooking teamwork is the best. I love it. :)