Help my mom! :)

My mother sustained my brother and me on wild game.  As children our chili was made with venison, we dined on fish my parents caught.  Our Thanksgiving turkey came from our woods and was not reared for slaughter.  Guests at our house can count on eating the heart/liver of some animal that had a sporting chance.

Mom has had plenty of practice making great dishes from wild game, and now there is a contest for who can produce the best one!  She’s in it to win a copy of The Mindful Carnivore.  The five finalists are up online now for the public to vote on and mom made the cut!  The winner will be judged by whichever cook’s meal has the most likes on facebook by March 1.

Here’s the picture of mom’s Venison Back Strap with Rosemary and Cherries.

If you like the blog, consider lending a hand to the woman who did the best job imaginable at raising its author by giving her meal a like:)

  • Anonymous

    sporting chance? as in bullets or arrows versus running like hell?

    • http://freethoughtblogs.com/wwjtd JT Eberhard

      As compared to the meat most people eat where the animal was born in a pen with no chance to survive.

      You seem to have this idea that wild animals are standing out in the middle of fields waiting to be shot. That’s not the case.

      Getting close enough to an animal to kill it take quite a bit of understanding about the animal and a good deal of patience. Prey species spook easily and are very good at detecting and evading hunters.

      And also running like hell generally works. Most hunters believe it’s unethical to take a running shot at an animal. You want the kill to be as clean as possible. You don’t want to gutshoot an animal.

  • http://www.thewilltohunt.com TheWilltoHunt

    Thanks for linking to the contest JT your Mom’s dish is definitely one of the top contenders! I bet is tastes as good as it looks!

  • anthonyallen

    I’d really like to help you, JT, I really would, but I cannot stand the taste of deer, I can’t lie and say that I do.

    I’m sorry.

    /homework

    • Aliasalpha

      Funny, I was just thinking the same thing but about facebook. Is there no other way to vote?

      • http://freethoughtblogs.com/wwjtd JT Eberhard

        Sadly, I don’t think there is. :(

      • http://www.thewilltohunt.com TheWilltoHunt

        Unfortunately the only voting is through Facebook . . . It was the simplest solution for getting votes/likes with most people being on Facebook and it gives each finalist an easier way of promoting it as well. Sorry guys!

  • GJames

    pedanticRant
    “Me”, JT. “My brother and _me_”. You wouldn’t say “My mother sustained I on…”
    /pedanticRant

    • http://freethoughtblogs.com/wwjtd JT Eberhard

      You are 100% right. Fixed. :)

  • https://plus.google.com/113934400219974764448 Hein

    WOW! That looks delicious! I’m drooling!

  • Carol Eberhard

    Hey! A big thank you to all of you for your help. I promise if you every come to my house, I’ll do my best to prepare this dish for you. :o)

    • neatospiderplant

      It looks delicious. Any chance I could get the recipe?

      • Carol Eberhard

        Happy to share!

        Pan Seared Venison with Rosemary and Cherries

        1 1/2 tsps. chopped fresh rosemary

        1 tsp. coriander seeds (or 1/2 tsp. ground coriander if you can’t find the seeds)

        1 large clove garlic

        1 1/2 tsps. extra virgin olive oil

        1 (1-lb.) venison tenderloin

        1/4 cup dry red wine

        1/4 cup dried tart cherries

        3/4 cup fat-free beef broth

        1/2 cup water

        1 tsp. corn starch

        2 Tbsps. black currant jelly ( or red, if you can’t find the black)

        Grind 1 tsps. of the rosemary with the coriander and garlic with a mortar and pestle to make a paste, then stir in 1/2 tsp. of the olive oil.

        Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.

        Preheat oven to 450. Heat a cast iron skillet over high heat until hot, then add remaining oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.

        Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125 F, about 10 minutes (give or take). Transfer meat to a plate and cover tightly with foil.

        Add wine and cherries to skillet and deglaze by boiling over moderately high heat, sitirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 tsp. rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is reduced and thickened (to your preference), about 5-10 minutes. Whisk in jelly and salt and pepper to taste.

        Cut venison into 1/4-inch-thick slices and serve with sauce.

        Makes 4 servings. Each serving about 196 calories and 3 grams of fat.

        • neatospiderplant

          Thanks! I’m excited to try it. I’ve always wanted to try venison!

  • Drakk

    Venison is my very very favourite meat. I want to try that. Lots of it.

  • Laura-Ray

    Man. Awesome. Have we read any Aldo Leopold? That’s what this made me think of :)

    • Laura-Ray

      Although I have to say, for some reason, gamey meat really squicks me. Same for sushi. At least, it squicks me in burger form. I’ve had venison and buffalo burgers and they just did not sit right for me. Maybe some other form would be better?


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