Venison with Mushroom Jus, Oven Roasted Potatoes, and Salad with Walnuts, Pears, and Goat Cheese
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I can make a really good rabbit dish too, if you’re wondering. |
Some people have been oddly requesting that bits of my food writing make it to the blog one of these days. So here you go – a totally out of left field post to satisfy the two or three people who have requested that.
Background – Jill did a lot of the work with packaging the Kickstarter rewards, and so as a reward after the last day of it, I promised her a wine dinner. “Wine dinner,” in this case, means a game we play sometimes whereby she picks a bottle of wine and I go to the grocery store and cobble together a meal to pair with it. In this case we were already out, so we didn’t grab anything from my existing wine cellar. Instead we went to a liquor store and asked for a weird bottle, and they helpfully provided a bottle of Southern Right 2010 Pinotage. (A sort of odd South African cousin of Pinot Noir.)
There are tricks to this sort of thing. I use a pair of books Karen Page and Andrew Dornenburg called What To Drink With What You Eat and The Flavor Bible. I’ve got both on Kindle, and can pull them up for quick reference on my phone. Both do what they say on the tin. The former has an index of foods and an index of wine varietals and recommended pairings for each. The latter is an index of foods with complimentary flavors and ingredients.
Among the recommended items for Pinotage was “game meats,” with venison recommended in particular. The Woman had been requesting I make venison for a while anyway, so I decided now was the time.
The Flavor Bible recommended a bunch of things for venison, but a couple jumped out at me: mushrooms, apples, pears, stocks, rosemary, and juniper berries. I also knew that venison was typically recommended with a marinade. I figured I’d go for something fairly simple: this seemed the time for a basic meat and potatoes dish, probably with a salad.
In terms of the salad, another pairing for Pinotage was goat cheese, so I figured there I’d go with something classic: a lettuce, fruit, nut, and cheese salad with a vinaigrette. It’s a really basic salad, and works almost every time. Since pears had been recommended for venison, I went with those, the goat cheese, and walnuts, and a cider vinaigrette. Simple and straight forward. Which was the watchword here – this didn’t seem a dish that was going to call for anything fancy or overly heavy. My usual logic is that when you have an unusual ingredient you’re trying to spotlight, you provide a pretty simple, basic platform for it.
For potatoes I thought a straightforward oven-roasted recipe. I usually do those with just salt and pepper, but I decided some rosemary would work nicely this time. It’s a longstanding preparation for me – I sometimes do it on the grill, other times in the oven, but it’s one of my go-to sides for meat.…