As resistant to the idea as she was, I knew once she tried it she would like it. It didn’t help that every time I brought up the mere idea of the dish, my wife made it sound like venison was the most repulsive thing in the world. You never know when you might need them.īefore I knew it, my free time was consumed with planning and prepping for Thanksgiving and New Years dinners, and I forgot all about the deer meat I had stowed away. Always have pickled mustard seeds ready to go. So, the venison stayed in my freezer for another day. Since this dish includes beet juice, beet chips, beet relish, caramelized onion-beet puree, and smoked beets, I thought maybe it wouldn’t go over so well. That is, until I found out that one of them hates beets. Several weeks later, we had a couple of friends coming over for dinner, and I thought this would be a great dish to serve. I didn’t know when I would actually make it, but I knew at some point I would. I jumped at the opportunity to stash some away in my freezer. So when D’artagnan - one of my prefered meat purveyors - was having a sale that included boneless venison loin. When initially perusing the Eleven Madison Park: The Next Chapter cookbook upon release over a year ago, I saw this amazing-looking venison dish, which I kept in the back of my mind for the right occasion. So, it is a rare but welcome moment where I find something new and potentially amazing to make. Fresh produce on this side of the country is practically non-existent during this time, and as much as I love my proteins, I can only eat steak, chicken, or fish so many times in a given week. In the cold winter months, cooking can quickly become redundant.
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