The Reluctant Blogger


Dark Days Week 19: Pot Roast
April 10, 2011, 5:43 pm
Filed under: Dark Days, Wheat-free

I’ve had limited success with past attempts at braising game meat. It doesn’t have the same kind of fat marbling as beef or pork and has a tendency to get dried out if cooked too long. Another attempt, this time with a venison roast and a shorter cooking time at only three hours. It turned out better than past efforts but still drier than I’d like. Thankfully the sides – mashed potatoes with chives from the garden and the last of last year’s peas from the freezer with mint butter – saved dinner. And it’s not that the venison was horrible, but it just wasn’t anywhere near as good as braised beef. I’m thinking I may stick to beef for future braising. But hopefully we’re at the end of braising season for a few months now. The chives are going strong, the mint is starting to pop up, and in another couple of weeks I’ll be harvesting rhubarb. Now we just need some sunshine!

Sources for this week’s dinner:
Venison chuck roast from husband’s hunting trip by way of freezer
Rosemary and thyme from the backyard
Garlic grown by my in-laws by way of the basement “cold storage”
Columbia Crest Grand Estates Shiraz (marinating/braising liquid)
Onions from Andersen Organics, Othello, WA, by way of Full Circle Farm box
Peas grown by my in-laws by way of the freezer
Chives and mint from the backyard
Potatoes from Full Circle Farm, Carnation, WA
Milk from Fresh Breeze Dairy, Lynden, WA
Homemade butter from Fresh Breeze heavy cream
Two Vintners 2007 Yakima Valley Syrah
Exceptions: salt, pepper

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