The successful planning and execution of my first homemade soup now behind me, I decided to soldier on with more home cooking this week. I have some venison loins from my parents that always sit in my freezer just waiting to have some grand meal planned around them. My plan? Venison loin cutlets, baked red potatoes, and cooked spinach, finished off with a mushroom cream sauce/gravy to top the venison and potatoes. I will say though, that if I had my way I would exchange the spinach for my family's watercress salad. That would make the the meal perfect.
I'm thinking the meal shouldn't be that hard either. Simply cut 1/2 inch thick slices off the full venison loin and sear them. Add milk and dried mushrooms to the stuck on meat remnants in the pan and you have a simple mushroom cream sauce. Plate up the meat, baked potatoes (from the oven), and spinach (from the stove). Drizzle the sauce over the potatoes and venison and you have one fine dish.
I must admit that I've even gone one step farther and planned ahead for the leftover venison. Fajitas anyone? Although I'm disappointed that I couldn't find any reasonably priced queso fresco at the supermarket, the sharp cheddar cheese, peppers, onions, salsa, and corn tortillas should do just fine. After all it is technically just a meal from leftovers, and plus, I can't out do myself every night.
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