A SEASON OF WILD GAME
(Page 4 of 5)
October/November 1994
Anne Vassal
Mashed Root Vegetables
RELATED CONTENT
6 large brown potatoes (such as russet) — peeled and sliced into 1/2 -inch circles 3 large rutabagas — peeled and sliced into 1/2-inch circles 2 medium turnips — scrubbed and sliced into 1/2-inch circles 2 tablespoons butter (the amount can be reduced if you want lower-fat vegetables) 3 cloves garlic— minced1/4 teaspoon cayenne pepper 1/4 teaspoon nutmeg 1/2 teaspoon salt freshly ground pepper 1/3 cup hot vegetable water or low-fat milk
In a large soup pot, place a vegetable steamer and 1 1/2 inches of water. Lay the potatoes, rutabagas, and turnips on the steamer. Cover and simmer for about 1 hour, until the vegetables are tender. (Check after about 30 minutes to make sure there's still enough water in the pot.) In a small pan sauté the garlic in butter for about 30 seconds. Add the seasonings and set aside. When the vegetables are done, pour out the water into a measuring cup. Dump the vegetables into the pot and mash with a potato masher. Add the butter mixture and a little vegetable water at a time until your vegetables are mashed potato consistency. It will be slightly lumpy, so if you prefer a smooth texture, use a hand electric mixer.
Venison Steaks
These lean steaks take only a few minutes to prepare. The secret to a tender venison steak is to not overcook it.
4 venison steaks (about 1 pound) — sliced no thicker than 1/2 inch 1 tablespoon olive oil1 clove garlic — peeled and smashed 2 small onions — peeled, halved, and cut into thin slices 1 cup mushrooms — thinly sliced (wild mushrooms, shiitake, or other varieties may be used) — optional 1 tablespoon unsalted butter1/2 teaspoon dried oregano salt, dash cayenne pepper, and freshly ground pepper 2 tablespoons dry sherry (or dry white wine)
Pat the steaks dry with paper towels. In a large skillet sauté the garlic, onion, and mushrooms (if used) on medium- high heat until they start to brown. Remove from pan, leaving oil in pan. Add the butter, and heat again over medium- high heat. Before the butter starts to brown, sear the steaks on one side, letting them cook about 1 minute. Season with the oregano, salt, cayenne, and pepper, and flip over. Quickly sauté the steaks for another 1 to 2 minutes until they're pink but not bloody on the inside. Top with the vegetables and the sherry. Cook for 30 seconds. Serve immediately with wild rice.
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