{"id":11794,"date":"2017-02-23T06:04:29","date_gmt":"2017-02-23T06:04:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11794"},"modified":"2017-02-23T06:04:29","modified_gmt":"2017-02-23T06:04:29","slug":"venison-watercress-roasted-fingerlings-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11794","title":{"rendered":"venison; watercress; roasted fingerlings; brussels sprouts"},"content":{"rendered":"

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I wasn’t looking\u00a0for game when I went to\u00a0the Greenmarket last Saturday. I already had plans for our\u00a0entr\u00e9e that evening,\u00a0but I stopped to say hello to the people at Quattro’s Poultry &\u00a0Game Farm.<\/p>\n

I went home with some\u00a0venison.<\/p>\n

While at the stand I had noticed a single venison steak at the bottom of one of their display containers. I made a mental note reminding myself that venison is\u00a0occasionally available in our local farmer’s market (I’ve enjoyed Quattro’s stock once before, although it was some time back). I started to walk away but\u00a0decided I shouldn’t pass up this opportunity: If I took it home I\u00a0would be free to use it soon or else freeze it for a later meal.<\/p>\n

I didn’t wait long: We enjoyed that meal Tuesday night.<\/p>\n

Venison steaks are\u00a0actually extremely simple to prepare, and I already had a a sauce, an interesting prepared butter, waiting in the freezer. Also, the only green vegetable I had on hand last night, a couple\u00a0handfuls of some really beautiful\u00a0Brussels sprouts, would be\u00a0even more simple to cook than the game they might accompany.<\/p>\n

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It all looked too easy to me however, and since I had more than enough time, I expanded the entr\u00e9e with a little cress and the last 4 potatoes from a small store of fingerling potatoes I had been husbanding.<\/p>\n

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The meal was a small triumph, and I still have a little of that terrific butter left in the freezer for another night.<\/p>\n