Recipe of the Day

Actually two recipes.

On the left is zucchini pie and adjacent to it is a pile of grilled venison kebabs.

To make the pie you slice a big pile of green and yellow zucchini. Chop some onion and green peppers from the garden and saute the whole mess with olive oil and fresh cracked pepper. Do not cook until soft. Strive for al dente.

Edit - Season with fresh basil from the garden

Line a deep dish pie plate with Pillsbury crescent roll dough.

Pour-in the sauteed vegetables. Pour a couple of beaten eggs over all. Top with a big pile of cheese - we used baby Swiss. Bake at 350.

In the mean time fetch the skewers that have been soaking in water and spear each with chunks of venison. Cover with extra virgin olive oil and fresh cracked pepper.

When the pie is golden and cooked-through remove it and let it rest for a short spell.

Take your venison kebabs and sear them over exceedingly hot coals to medium rare.

Serve with a red and white wine.

Stay up late playing shopskopf with your friends afterwards...