Tag Archives: Almonds

On Monday night, I received a package wrapped in brown paper and stuffed with deer steaks. Kindly referred to as “venison” in more genteel dining establishments, deer is a lean, gamey meat with a rough reputation. Considered tough, funky, and brutal—Bambi’s mom for dinner, anyone?—venison deserves a spirited taste from  grossed-out and timid diners. Although nearly all restaurants in the United States serve farm-raised venison, my venison once roamed the woods of Missouri, at least until its fateful meeting with an arrow. Butchered into neat steaks and delivered from a friend’s freezer to my table, deer like this can’t be had in New York City. The odor emanating from the dark purple steaks clouded the kitchen, worthy of a Parliament-Funkadelic concert. Following an extended marinade and some hesitation—”what part of the animal is this anyway. . .”—into the frying pan went the steaks, then into a silky prosciutto pajama top, and finally, the oven. Tender, mild (with a dash of liver), and gentle on the stomach, medium rare deer steaks taste nothing like Bambi’s mom. Continue reading →