Sunday, December 6, 2009

Venison and Fingerling Potatoes

First of all, and most importantly, here's our tree. It's up today. Thanks to me. Yay, me! Pootie was working on writing the exams for finals next week. Poor Pootie.

Please note that there are actually wrapped presents under there, indicating that I am totally rocking this holiday season. (Not really. I need someone to light a fire under my heinie. I apparently think that the stores are going to just ship the perfect gifts for everyone to me without my input.)

The dogs are worn out from all the hard work they put in today.

Oh em gee, we are so tahred. 

The dinner I'm posting tonight actually has nothing to do with what we're actually having  for dinner tonight, which is cooking now and could be a major disaster, by the look of it. We'll see.  I'm going to post a dinner from two nights ago. Three nights? Two? I can't remember. A couple/few. You don't really care, do you? Neither do I. Here was the menu.

Green Salad with Dried Cranberries, Pecans, Goat Cheese and Apple Cider Vinaigrette

I entered the salad in Fine Cooking's "Build Your Own Salad Competition". It won't win, but I love it. I'd post a link but I can't find it. I need to send a suggestion about that... Anyway, I've posted it here before with the dressing recipe. It's fresh and tart and seasonal enough, but is a nice counterpart to heavy food. Which we had in the venison.

Seared Venison with Apple-Onion Chutney Sauce
Roasted Fingerling Potatoes

I honestly can't remember what went into the sauce. Sad, I know. Apples. Some onions. Chicken stock. Butter...though not much. I'm sorry. I suck as a food blogger. The potatoes are fingerlings that I tossed with olive oil, sea salt, pepper, and a little parmesan cheese. The venison was a gift from Derek. After receiving assurances that we weren't eating one of Santa's team, he said that he was "confident that he dressed and handled it properly". And since it was delicious, I expect he was right. He gave us a good-size bag of tenderloins. I just heated the cast-iron skillet up to 400 on the grill, salted, peppered and oiled the tenderloins, and seared them on each side. They were delicous, and we have gracious plenty left over. Pootie wants to make a salad out of the leftovers, so that's probably imminent. We sure as hell aren't wasting it.

Tonight's actual dinner, I may post later. It was decent enough, now that we've taken a break and eaten it, although no pictures. (I know, you're thinking, "no great loss there, honey!") I'll leave you with a little holiday calm though.

Peace out, people. I'm going to retire to maybe watch The Polar Express, if we own it, which I think we do.

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