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
Tag Archives: Almonds
Back home, I’m able to cook much more frequently and with greater creativity than at college. Whether living in an apartment, traveling, or just hanging around with the parents, you can easily take the initiative and put together an unusual dish that shows off your newfound sophistication and faux worldliness.