I used Jack's idea for a cherry sauce to accompany my venison tidbits. But I couldn't find dried
cherries at Shaws (!). So I used dried cherry-flavoured cranberries. And I did find pure cherry
juice. I used those two plus some beef broth for the sauce and let it bubble away until it was thick
(more thick than Jack had recommended but I liked the result).
The venison tidbits were very tender pieces, so I just sauteed them in some canola, salt, and
pepper. Served 'em up with the sauce on the side and a trio of roasted potatoes (russet, sweet, red)
that had been roasted in garlic, salt, pepper, rosemary, thyme, and sage.
We've decided we like venison a lot, and I'm happy I still have some stew meat, coarse ground for
chili, and ground venison from the variety pack I bought. I'm going to make venison chili, I know
that, but I'm not sure what I want to make with the stew and the ground. So if any of you have any
ideas on those, I'd be happy to hear them. 🙂
Basically it makes me want to find a regular, less expensive, supply for venison. Wish I knew some
generous hunters.
I got a bunch of Alton stuff as gifts. I got two sizes of plunger measuring cups for measuring out
things like shortening, peanut butter, honey... I got a nice beaker measuring cup, and a flat silpat-
equivalent sheet and a silpat-equivalent square baking pan, OH and Alton's salt cellar with the flip
top lid! I'm such an Alton geek. 🙂
Our holiday was nice, quiet, relaxing and utterly comfortable. I only had one altercation with the
microwave when the turntable inside it was giving me grief, but otherwise it was an easy paced day.
I hope the rest of you enjoyed a lovely holiday!
--
Siobhan Perricone Men who treat women as helpless and charming playthings deserve women who treat
men as delightful and generous bank accounts. and vice versa