From Hunt to Table

September 22, 2008|Richard Nikoley||

Last week I blogged about my brother's taking of a big mule-deer buck in Utah. Now, here's what it looks like on the table.

Venison

He writes:

I cooked the Venison in Ghee, instead of the traditional flour coating and bacon grease. I sautéed the shitake mushroom in the Ghee and the vegetables in the coconut oil. On a side note, I discovered that cauliflower is absolutely delicious in the coconut oil. The Tomatoes are Heirloom, with fresh mozzarella, onion, and little olive oil and balsamic. I added a little more Ghee to the pan after cooking to deglaze and then poured over the meat, and it was excellent.

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8 Comments

  1. Adam on September 22, 2008 at 12:12

    Save me some! I'll see you on the 18th!



  2. tin tin on September 22, 2008 at 18:29

    Looks fantastic!



  3. jabberedonion on September 22, 2008 at 15:17

    mmm… this looks delicious



  4. Stephan on September 22, 2008 at 23:19

    I can't tell you how jealous I am right now. You're making me want to learn how to hunt.



  5. Richard Nikoley on September 23, 2008 at 00:46

    Stephan:

    Always knew you were a real man. Would've never linked you otherwise.

    :)



  6. Suzi on September 22, 2008 at 19:49

    Oh, my! That looks amazingly tasty. Can't go wrong with all the ghee. Yum.



  7. brian0918 on September 23, 2008 at 10:59

    I'm going to try preparing tomatoes like those tonight. Do you usually remove the pulp and seeds from tomatoes, or leave it in? I'm not sure where the majority of the sugar is.



  8. Richard Nikoley on September 23, 2008 at 11:02

    Personally, I do it either way depending on application. For just eating tomatoes, I usually leave in. For a salad, I often remove. I don't concern myself with the sugar content.