Roast Venison with Raspberry Sauce
(The real recipe is for black currant sauce -- but it gets that flavor mainly from 3 teaspoons of black currant jelly, and I didn't want to spend eight dollars on a jar of jelly that I might not use unless we made this recipe again -- and my mom gave us some lovely homemade raspberry jam, so we're using that instead.)
Melt 2 oz butter and 2 tsp jam in a pan. Add the venison roast (about 3 lbs) and brown in the butter/jam mixture. Season with salt and pepper, then put it in the oven at 425 degrees. Cook between 12 - 15 minutes per pound (so 36 - 45 minutes, if you have a 3 pound roast) -- closer to the 12 minute side for rare, closer to the 15 minute side for medium-rare. Take it out, cover with foil, and let rest for about 20 minutes.
Pour off most of the fat from the pan, then put it on the stovetop. Add 3 tablespoons red wine, 2 tablespoons sweet vinegar (the recipe suggests black currant or raspberry vinegar, but I think we'll use balsamic) and scrape up all the bits from the pan and bring to a boil. Add a teaspoon of jam and about 10 oz of hot beef stock and some thyme and simmer until it's a nice consistency.
We'll have boiled little redskin potatoes and peas with this. And bread.
Breakfast for dinner:
Banana and peanut butter pancakes
The halibut recipe from last Thursday -- we never had it. Both of us ended up having surprise meetings that night, so we pushed it back to this Tuesday.
Another copy from last week, but this one I actually tried:
I absolutely loved, loved, loved this. I used a sweet potato instead of a baking potato, and added some mushrooms and tomatoes to the spinach viniagrette saute, and it was fa-a-a-a-a-abulous. So I'm doing it again.
Pasta (probably whole grain fettucine) with artichokes, shrimp, spinach, and pesto: That's the basic recipe. Cook some pasta. In another pan, saute artichokes, shrimp, spinach. I'll probably add some onion, because I love onions. Some pesto at the end, when I add the pasta to the saute mixture. A little bit of the pasta water to help make a thick sauce, then simmer it all together in my big pan for a minute or so. Mmmmmmm.
Have a good week!