We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Venison Steaks with Apples, Pears and Crème Fraîche
Preparation time 5 minutes (that is, after you kill your deer), cooking time 15 minutes. Serves: 4
2 tbsp olive oil 4 Venison Steaks 2 small Royal Gala apples and one small bosc pear, peeled, cored and cut into 12 wedges each 2 Cup Beef Stock (COSTCO’s box is best) 5 tbsp crème fraîche 4 tbsp fresh parsley, finely chopped 2 tbsp pear, raspberry or red currant jam Calvados
Put the oil in a small heavy-based frying pan over a high heat. Season the steaks well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple & pear wedges in the pan and cook for 1 minute on each side or until golden brown. Add the beef stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat down and add the jelly, stirring until it melts, then stir in the crème fraîche and parsley. Option: add a splash of Calvados to the sauce for a more complex flavor. Season to taste.
Cut the steaks into four or five diagonal slices and return to the pan, with any juices, to warm through.
Serve with mushroom wild rice or Cavolo Nero cabbage lightly steamed until tender.
Your point about prep time -- after you kill the deer -- reminds me of when I was cooking at Yellowstone Nationa Park some years ago.
I got an order for whipped chocolate moose. It took me an hour to get the moose into the kitchen. I dropped a carrot and he ate it, then I dropped another one a little closer to the kitchen, and so on. (When you're trying to get those antlers into the kitchen, the carrot has to be in the right place.) It took all the Hershey's syrup on the shelf to cover the moose. Then the trouble really started when I ran the blender up his back because he was aimed toward the dining room.
I patched the antler holes in the ceiling, and I scrubbed the hoofprints off the plates, and the boss fired me. Turns out it was an elk.
Well, I'm busted. Yes, that's where I got the spark for this story, watching the Muppet Show many moons ago. (It's perfectly true -- that sketch really is the origin of my own "chocolate moose" story.)
1958 or 1959. My dad had a Mobil service station in Anaheim, CA. Also, a U-Haul franchise. Couple of guys talked him into letting them use a small utility trailer for their hunting trip to Utah and he would get a bunch of "venison". We had that stuff in the freezer for a year. Dad was bound and determined that we'd eat it. It was forty years later that I finally found out that venison was actually edible, even palatable.