Especially when the ingredients are right. This past Saturday, we invited Anna and Lucy for a Valentine's dinner. They brought a gorgeous chocolate mousse cake, and I made -- are you ready for this -- seared venison medallions and pork medallions in a wild mushroom and portobello port sauce, nicely roasted rustling potatoes, and beautiful haricots verts. Lots of terrific red wine and French press coffee rounded out the evening. Ahhhh.
Let me know if you want the recipe. Special thank you to Russell Hall for the perfectly prepared and marinated venison medallions. He's every bit as good a butcher as he is a hunter; I'd rank him right up there with my dad for his excellent, careful skills.
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