Sunday, October 10, 2010

Saturday Night Supper

Our third born, Neal, is a focused, hardworking guy.

Of all the hunters in the family, he is the most dedicated. Though he didn't have any luck during bear season earlier this year, he was successful in getting a nice ten point buck on his second morning out during deer rifle season.

We were all thrilled for him and excited that we would have some wild venison on the table once again.

This venison is authentic organic meat; raised in the mountains, lean, nutritious and delicious.

Neal was home for the weekend and brought some ground meat for me to cook up for supper. I chose to make some nice meatballs....

...with a rich carmelized onion and mushroom gravy. Hearty hunter's food. Alla cacciatore.

For something more girly I made a tomato tart to accompany the venison. Over the base of pie crust I generously smeared some roasted garlic and then sprinkled some pecorino cheese. Slices of fresh garden tomatoes covered the tart crust...

..which were drizzled with olive oil, sprinkled with salt and pepper and more cheese. Baked at 400 degrees for 20-30 minutes the flavors of the ripe tomatoes and roasted garlic were simply delicious. This tart would also be great made with parmesan or fontina cheese.
Our big boys usually come home on the weekends in singles or groups. I like to cook something special when I know they are coming. They've learned to give me warning when they are staying for dinner.

What made this Saturday night meal very extra special is that our son brought a girl home to have dinner with the family!

She was adorable!


  1. Hahaha! How cute! How'd that come about?

    And I am SO making that tomato tart. Maybe with some of my homemade feta... (which is not goaty when it's a little fresher than that stuff I had when you were here...)

  2. Can you please post the recipe for your venison meatballs...also which cut of meat do you use .
    Thanks Stacy

  3. That's Bella. Neal offered to babysit her so that his friends (her parents) could go out to dinner. All my boys love little kids. They are going to be such great daddies some day!

    @Katie, yes I was going to put feta on the list of cheeses. I think it would be great.

    @Stacy, I was going to do a meatball post but I didn't because I thought it would be boring. It's just a standard meatball with onions, garlic, breadcrumbs, milk, salt, pepper and worchestershire. I didn't add egg because they didn't need it and I didn't use any ground pork because I was told that the butcher, when he made the ground meat for Neal, added pork or beef fat to the very lean meat. The meatballs weren't dry at all. I was a bit disappointed that they didn't taste more like a wild meat. The flavor was very mild but still delicious.
    As far as cut- Neal had a lot of ground meat made from the deer so it is a mixture.

  4. Yeah, I was gonna ask about the fat thing. I have found that I like venison so much more if I add beef fat when I grind it.

  5. Just for all those wondering, the buck was a west coast four point with eye guards ( you only count one side and not the eye guards). Ten point sounds really big, but according to my mom thats what it would be in Michigan.

  6. Neal-- I told a friend of mine about your buck and she said, "Uh... I didn't know there was any other way to count! Why on earth wouldn't you count all the points?"

  7. Why... I couldn't tell you, all I know is when they score record bulls and bucks on the west coast they count the two sides separately


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