Tonight's dinner was braised venison with onions, mushrooms, and carrots over garlic mashed potatoes. My tummy is happy.
I chopped up about eight or so largish crimini mushrooms (halved, then quartered each half). I heated up a Dutch oven, then added a couple of tablespoons of olive oil to the pan. I then added the mushrooms. While they browned, I chopped up half a large yellow onion and added it to the pot with a little salt. While they were going, I cut the one pound (or so) of venison steaks into large slices and salted them. Once the onions were turning translucent, I removed both and started searing the venison (it took two rounds to do it -- I didn't want to overcrowd them). Once all that was done, I deglazed the pan with some vegetable broth and beef broth. I placed the broths in the same bowl as the onions, mushrooms, and meat. I then made a roux (about two and half tablespoons of butter and flour), cooking until it was light brown. I then added a couple of cups of cold beef broth to thin the roux and added the mushrooms, onions, meat, and deglazing broth. I spiced it with black pepper, garlic, cumin, and clove. I covered the top of the mixture with about a pound of baby carrots and placed in a 350 degree oven for five hours.
To make the potatoes, I chopped up some yellow potatoes (I didn't bother peeling -- the peels are thin and tasty) and cooked them. I ran a clove of garlic through a microplane and added to a couple of tablespoons of melted butter and left that mixture infusing while the potatoes cooked. Once the potatoes were done, I drained them, added the butter and garlic, and then added milk. I handmashed them.
I served the braised venison over the potatoes. Oh, yummy!
S
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
