{"id":11418,"date":"2017-02-03T00:04:51","date_gmt":"2017-02-03T00:04:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11418"},"modified":"2017-02-03T00:04:51","modified_gmt":"2017-02-03T00:04:51","slug":"venison-au-poivre-brandy-roasted-turnips-red-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11418","title":{"rendered":"peppered venison, brandy; roasted turnips; red cabbage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11449\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/venison2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was at least the third dinner of venison\u00a0we&#8217;ve enjoyed this winter, and preparing it this time\u00a0was even easier than usual\u00a0because of some leftovers and a\u00a0very easy-going root vegetable purchased in the Greenmarket over a month before.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11450\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/turnips.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>eight ounces of a <a href=\"http:\/\/www.dartagnan.com\/home?gclid=CIXHp7TC9NECFZeEswodkQIIHw\">D&#8217;Artagnan<\/a> New Zealand<b>\u00a0<\/b>venison &#8216;shortloin&#8217;, from\u00a0Frank at\u00a0O. Ottomanelli &amp; Sons, that had been cut from the larger piece which we had <a href=\"http:\/\/food.hoggardwagner.org\/2016\/12\/27\/venison-brandy-sauce-quince-chutney-parsnips-collards\/\">enjoyed one month before<\/a>, dried, rubbed with olive oil and a very generous coating of freshly-cracked black peppercorns, set aside for more than half an hour, after which it was placed over moderately high heat in 1 to 2 tablespoons of a combination of butter and olive oil inside an oval 11-inch enameled cast iron pan, cooked barely medium rare, which meant about 2 minutes on one side, or until juices\u00a0had begun accumulating on the top, turned and cooked for another 2 minutes, cut into 2 pieces and transferred to warm plates, the bottom of the pan scraped with a wooden spatula to collect the juices, 2 tablespoons\u00a0of brandy (Courvoisier V.O., as it happened) added to the pan and cooked over high heat until very much reduced [this time almost immediately!] before the sauce was poured over the meat, which was then garnished with chopped parsley from\u00a0Eataly<\/li>\n<li>seven purple-topped turnips from Alewife\u00a0Farm, washed, scrubbed, peeled, cut into half-inch-thick slices, tossed with olive oil, salt, pepper, and rosemary leaves from Hoeffner Farms, roasted in a large unglazed Pampered Chef ceramic pan for about 30\u00a0minutes\u00a0at 425\u00ba, or until tender and\u00a0beginning to carbonize, one green section of a baby leek from Lucky Dog Organic Farm, sliced in half-inch segments, added half-way through, and, once removed from the oven, the sprouting light &#8216;greens&#8217; that had been trimmed from the roots, slightly wilted, added to the vegetables, which were then arranged on plates, some Hong Vit micro radish sprinkled on top<\/li>\n<li>red cabbage, remaining from <a href=\"http:\/\/food.hoggardwagner.org\/2017\/01\/24\/knusprige-schweinshaxn-kartoffelklose-blaukraut\/\">an earlier, even richer meal<\/a>, reheated<\/li>\n<li>the wine was an Austrian (Burgenland) red, Zweigelt, <a href=\"http:\/\/cellarhand.com.au\/producers\/rosi-schuster\/\">Rosi Schuster<\/a> 2013 (St.Laurent and Blaufrankisch grapes), from <a href=\"http:\/\/www.astorwines.com\/\">Astor Wines<\/a><\/li>\n<li>the music was that of Philip Glass, his 1983 opera, &#8216;Akhnaten&#8217;* Dennis Russell Davies conducting the\u00a0Stuttgart State Opera Orchestra and the Stuttgart State Opera Chorus, with Milagro Vargas, Melinda Liebermann, Tero Hannula, Helmut Holzapfel , Cornelius Hauptmann, Victoria Schneider, Lynne Wilhelm-K\u00f6niger, Maria Koupilov\u00e1-Ticha, Paul Esswood, Geraldine Rose, Angelika Schwarz, David Warrilow, and Christina W\u00e4chtler<\/li>\n<\/ul>\n<p>* I find &#8216;Akhnaten&#8217;\u00a0profoundly moving, although most critics have thought it less successful than the rest of the Glass trilogy. I think my relationship to it is independent of my experience and impressions in a trip\u00a0I made to Egypt 30 years ago. I never visited <em>el-Amarna<\/em>, but I did trek through the Valley of Kings, and there I picked up several of the ordinary golden stones which compose the dry landscape. The\u00a0picture below is of one of them, perhaps a piece of marl or marlstone; I\u00a0found it on the trail which leads down the mountain\u00a0to the Mortuary Temple of Hatshepsut. It has acquired a patina from handling it on the table where I spend much of my time, and today, if only because of its origin, it looks to me very much like a large scarab, although somewhat abstracted.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11442\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/rock_Valley_of_Kings.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was at least the third dinner of venison\u00a0we&#8217;ve enjoyed this winter, and preparing it this time\u00a0was even easier than usual\u00a0because of some leftovers and a\u00a0very easy-going root vegetable purchased in the Greenmarket over a month before. eight ounces of a D&#8217;Artagnan New Zealand\u00a0venison &#8216;shortloin&#8217;, from\u00a0Frank at\u00a0O. Ottomanelli &amp; Sons, that had been cut from &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11418","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11418"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11418\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}