Deer Day Afternoon

Yesterday was a day off, so I cooked. The theme of the meal, besides having an amazing time, was venison. The venison was from The Plaisance Meat Co. in Plaisance, Louisiana. Sausages and ground were the forms which were to be transformed into the evenings meal.

The Menu

Venison Meatloaf
Venison Meatballs
Venisons Sausage
Chicken Ginger Glace
Herbaceous Fennel
Rice Provincial Vegetables
Mini Bok Choy Salad
Bread and Butter

When confronted with some ground venison, Meatloaf immediately came to mind...American, comforting, hearty, and good. The ratio for a meatloaf or meatball is one egg to one pound of meat, and you can flavor with whatever you like. On this particular afternoon, it was onion, celery, cherry tomatoes (in the genre of ketchup), thyme, garlic, bayleaf, bacon, andouille, and herbs De Provence. You want all if the ingredient to become one, emulsion, so that each bit of meatloaf or meatball contain all of the flavoring components. Once all the wet ingredients had been add, crushed pita chips was used for the breadcrumbs, leaving the loaf moist and delicious. Deer meatballs were made from the excess deer, which did not make it into the loaf pan. The sausage was browned in butter, sliced then heated through in the browned butter once more. Provincial vegetables was comprised of eggplant, onion, mushroom, creole tomatoes, rosemary, olive oil, provincial herbs, salt, pepper, and sherry cream. Bread was rustic, merely being toasted and torn. Husking the corn, cutting in half lengthwise, then into two, they cooked in a salted, ginger butter kernel side down in the oven until, there sweetness met with the ginger and it was ready. The food was served, plates wiped clean with the torn bread alongside conversation of the next meal or meals past, dishes done and another culinary experience is logged onto the intraweb. Bon Eating!