How the Venison Roast Turned Out...
So this post is WAY overdue, but the whole holiday season was filled with family and other commitments. But now I bring you :
Details on the roast. For those that remember my previous posts about all things I couldn't use because of family food sensitivities, here is what finally came together. Too many cooks may spoil the soup, however, they turn out an excellent roast.
We removed the frozen roast from the freezer and let it thaw in the fridge for two days in a marinade of dry red wine, lots of fresh rosemary, some garlic and a bit of fresh cracked pepper. The two chunks were then wrapped in more fresh rosemary and organic, applewood smoked bacon (and expertly trussed up with cooking twine by my brother-in-law) then roasted until just short of ideal temperature. While the roast rested and came up to desired temperature, we removed the twine, glazed it with a mix of homemade cranberry jelly and pear/blackberry balsamic vinegar. Then it was returned to the oven for a few minutes to let the glaze set. It was covered and removed to a warmer while my sister made a most excellent gravy from the pan drippings and her own homemade stock she brought from home.
When sliced, it was soft and pink in the middle and nicely done, even a bit crispy bacon on the outside. It was a most excellent and memorable meal. Oh, and it was served with:
steamed then chilled shrimp, served with lemon/butter sauce (the kids had theirs with ketchup)
Wild and Brown Rice with waterchestnuts
Mashed Rutabegas
Baby Peas and Sow Peas with butter
Homemade multigrain rolls with fresh butter
two versions of homemade cranberry sauce (one with nuts)
And the best part: the family all sat down together for Christmas dinner.
A minimum of three desserts has become a tradition for holiday meals at our house. It started when I was a child. My mother's Uncle John had numerous health problems and resultant food prohibitions. However, his doctor would allow him to eat pretty much whatever he wanted one day a year. As his wife didn't cook, they came to my parents home for Thanksgiving and my mother would cook lots of different dishes, especially desserts. When given the list of desserts and asked which he would have, he always answered "yes, please". And so was born the tradition of the "yes please plate": a plate with a little bit of each kind of dessert on it. And that also insures that everyone gets to have their favorite or try something new.
The Artemis Cake and the wonderful Gingerbread recipes came from this community. The Lemon Flan was made by my sister when they arrived for the holidays.
All the stressing and planning I did in advance paid off. Nothing about food was discussed at any meal other than how much we liked it and what we want to do next year. Not a single complaint and we had lots of yummy leftovers.
Details on the roast. For those that remember my previous posts about all things I couldn't use because of family food sensitivities, here is what finally came together. Too many cooks may spoil the soup, however, they turn out an excellent roast.
We removed the frozen roast from the freezer and let it thaw in the fridge for two days in a marinade of dry red wine, lots of fresh rosemary, some garlic and a bit of fresh cracked pepper. The two chunks were then wrapped in more fresh rosemary and organic, applewood smoked bacon (and expertly trussed up with cooking twine by my brother-in-law) then roasted until just short of ideal temperature. While the roast rested and came up to desired temperature, we removed the twine, glazed it with a mix of homemade cranberry jelly and pear/blackberry balsamic vinegar. Then it was returned to the oven for a few minutes to let the glaze set. It was covered and removed to a warmer while my sister made a most excellent gravy from the pan drippings and her own homemade stock she brought from home.
When sliced, it was soft and pink in the middle and nicely done, even a bit crispy bacon on the outside. It was a most excellent and memorable meal. Oh, and it was served with:
steamed then chilled shrimp, served with lemon/butter sauce (the kids had theirs with ketchup)
Wild and Brown Rice with waterchestnuts
Mashed Rutabegas
Baby Peas and Sow Peas with butter
Homemade multigrain rolls with fresh butter
two versions of homemade cranberry sauce (one with nuts)
And the best part: the family all sat down together for Christmas dinner.
A minimum of three desserts has become a tradition for holiday meals at our house. It started when I was a child. My mother's Uncle John had numerous health problems and resultant food prohibitions. However, his doctor would allow him to eat pretty much whatever he wanted one day a year. As his wife didn't cook, they came to my parents home for Thanksgiving and my mother would cook lots of different dishes, especially desserts. When given the list of desserts and asked which he would have, he always answered "yes, please". And so was born the tradition of the "yes please plate": a plate with a little bit of each kind of dessert on it. And that also insures that everyone gets to have their favorite or try something new.
The Artemis Cake and the wonderful Gingerbread recipes came from this community. The Lemon Flan was made by my sister when they arrived for the holidays.
All the stressing and planning I did in advance paid off. Nothing about food was discussed at any meal other than how much we liked it and what we want to do next year. Not a single complaint and we had lots of yummy leftovers.