Saturday, February 18, 2012

Backstrap Venison/i can't believe we ate the whole thing

There's nothing more yummy than a reduction sauce atop a perfectly cooked, a little rare, piece of red meat! In this case, venison provided the main focus of the meal. A slight adaptation to the reduction sauce referred to in the Filet Mignon post, included adding orange rind as the sauce cooks down.

If you're going to go to the effort of hunting the meat for dinner, you best not serve anything to compete with its splendor~thank you PR for your skill and passion for looking high and low for sustenance! Excellent sides included classic fresh organic greens sauteed in garlic and red pepper flakes, and quinoa prepared in veggie broth.

No comments: