{"id":10937,"date":"2016-12-27T22:00:32","date_gmt":"2016-12-27T22:00:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10937"},"modified":"2016-12-27T22:00:32","modified_gmt":"2016-12-27T22:00:32","slug":"venison-brandy-sauce-quince-chutney-parsnips-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10937","title":{"rendered":"venison, brandy sauce; quince chutney; parsnips; collards"},"content":{"rendered":"

\"venison_parsnips-collards-quince\"<\/p>\n

I could easily get used to this.<\/p>\n

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Venison has always been\u00a0one of my favorite entr\u00e9es, but I’m becoming more and more comfortable with preparing it at home, and I’m really enjoying the process of selecting it from some of my\u00a0favorite butchers.<\/p>\n

This time I picked a\u00a0fresh venison ‘shortloin’ from Frank (the game specialist brother) at\u00a0Ottomanelli\u2019s\u00a0in the West Village.<\/p>\n

We had expected to have guests, although we hadn’t starting asking friends until after they had already made commitments, as it turned out. We had both been under the weather for weeks, and arranging a dinner party didn’t\u00a0get on the to-do list until\u00a0later.<\/p>\n

The piece, the very tenderest loin cut of red deer (cervus elaphus),<\/em> that I had brought home was larger than we wanted for just ourselves (it’s a very rich meat), so I cut one section away after I had\u00a0unwrapped the package and carefully stowed it in the freezer for another day.<\/p>\n

The recipe I used is for the venison is by Brendan Walsh<\/a>; it’s one from an article I had cut from the Daily News 30 years ago, and I still have the yellowing newsprint in my ‘game’ file. Walsh was the young chef at\u00a0Arizona 206 at the time.<\/p>\n

The venison was the only major part of this meal not sourced locally (American\u00a0game is not allowed to be sold anywhere in the country), and many\u00a0of the ‘minor’ elements – including the fantastic lemon[!] – were also from the New York City area.<\/p>\n

I included some of the\u00a0compote or chutney I had prepared for our Thanksgiving dinner<\/a>, and which we have enjoyed again since; it was as luscious as ever.<\/p>\n

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\"parsnips\"<\/p>\n

The tender parsnips were cooked\u00a0mostly\u00a0along the lines of\u00a0a recipe, new to me, which I found\u00a0on\u00a0this site<\/a>.<\/p>\n

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\"loose_collards\"<\/p>\n

The sweet collards are old friends<\/a> of ours.<\/p>\n

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