Spent the weekend working around home, and making some delicious food prior to watching the pack, as well as the greatest QB of all time, Tom Brady, put on another awesome performance!
Made Venison Wellington for the first, but definitely not last, time. Followed this recipe, but used regular mushrooms/onions, no mustard, and ham instead of prosciutto. If I had to serve someone venison steak/loin for the first time, this would be the recipe I’d prepare. Marinated the venison in coffee and brown sugar for a couple days prior to making, as my wife doesn’t like the gamey taste that sometimes accompanies venison steak/loin.
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2.html
Used the extra puff pastry (they come in packs of 2) for veni sausage/mushroom/onion/egg/cheese roll the next morning. For this I just used the left over mushroom/onion mix from the Wellington and added ground veni and eggs. Once cooked I put it the puff pastry with a lot of cheese, and rolled it up. Used Ranch to seal it, as well as coated the top w/ Ranch, Garlic Salt and Parm. Very good and very easy!
Then Venison Minnebo (like gumbo w Amish chicken, veni sausage, Garden jalapeños & wild rice to make it Minne) tonight. I make this a variety of ways depending on what I have, but basically just everyone into the pool. Amish Chicken from Northern MN, Garlic Polish Venison sausage from Theilen Meats in Pierz, canned tomatoes/tomato sauce/corn/black beans, a few jalapenos frozen this summer, chicken stock, previously cooked wild rice and a bunch of spices (heavy on the smoked paprika and cayenne) I was very happy w everything, and the FW loved it!
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