Once I got going with specialness, bringing home a super shellfish appetizer from the Greenmarket (where, incidentally, seafood always wild game, except for the delicious farmed trout from Dave Harris’s Max Creek Hatchery) the idea of a main course of grilled quail (delicious, but actually almost always ‘farmed game‘, when it comes to the experiences of most …
Search for venison - 23 results found
buffalo filet steak au poivre; parsnips, tomatoes, wild cress
I’ve prepared filet steaks several times over the last 50 or more years (although only this once since starting this blog ten years ago), but this was the first meal in which I had water buffalo to work with. First, what’s a filet steak? Because of the difference in the animals’ sizes, it might be …
coppa; herb-roasted poussin, maple squash; red cabbage
Chicken. Except that it’s not just chicken. It’s poussin. It’s a French thing, although it had a German-American accent on Saturday night. Poussin are almost unheard of in US food emporiums today, if they ever were, and I haven’t even been able to find them in the large New York greenmarket where I get almost …
hare in cognac sauce; chutney; buckwheat risotto; cabbage
One Scottish hare. It turned out to be a 2-day feast, not necessarily because there was so much meat, but mostly because I was anxious to try to specifically prepare ‘saddle of hare’ (the phrase had always attracted me, like ‘haunch of venison’). For the saddle, see the next day’s post. But there definitely was …
roast rack of lamb, sweet potatoes, Savoy cabbage, cumin
I really try to keep our carbon footprint down, but sometimes things conspire against me. This tiny rack of lamb looked pretty sweet in the store, and it was also so, well, ..accessible, when I passed its display the other day. I found it hard to resist, even though I had planned on preparing a pasta Sunday …
steak, gorgonzola butter, micro radish; fingerlings, herbs
While there was both a primo and a secondo, it was still a very low-stress meal to prepare, probably helping to explain why it turned out so totally delicious. The first course was very simple. a small amount of leftover celeriac pasta from Tuesday, arranged in shallow bowls with a little upland cress from Two …
fried eggs with pea shoots, tomato, buckwheat toast
I had thought it had to be a somewhat abbreviated breakfast/lunch thing yesterday, because of the holiday, or more specifically, our holiday schedule: The idea was to serve the main meal of the day much earlier than we did, and I had also not yet decided how I would prepare the featured venison – or what I …
blewits, reginetti; quail, thyme, gorgonzola butter; radicchio
Blewits. They’re foraged, so they are ‘game’, as far as I’m concerned. Not an everyday find. When I spotted them in the Union Square Greenmarket on Saturday I knew they were special, and that I had to have some, but I didn’t know what I was going to do with them. I only took about …
celeriac soup; elk, cress, horseradish potatoes, celtuce
celery root soup with spiced maple vinegar elk steak, cress, horseradish potatoes, braised celtuce, stems and leaves I don’t often get a chance to enjoy a meal like this, either at home or out. This is America, where ordinary folk can only enjoy genuine game if they import it from another country, and that means paying a serious premium (it’s …
guinea hen, mustard and herbs, pan vegetables; collards
straight out of the oven, above, ‘carved’ and plated, below I’d cooked Guinea fowl only once before since starting this blog 8 years ago, although I think I may have prepared it at least once before then, in the darker ages. In recent years I’ve rarely served any form of chicken at home, and when I do …