You Are What You Eat

Speaking of surviving deer and with the temps approaching single digits this weekend there was no grilling; and certainly no brick oven cooking.

So, there was this.

Pan-seared venison - rare to medium,

Caesar salad, 

Fresh, sautéed mushrooms, 

Along with a piled-high tater.

Pretty good chow if you can get it.

Cheers! 

Pro Tip - Rub your taters in bacon drippings before baking to crispy goodness using the convection setting on your new GE Profile range.

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Edit To Add - There was leftover venison to slice cold and serve on buttered rye bread with Dusseldorf mustard for game day.