Ok now its on to medallions of venison with a blueberry balsamic on a bed of grilled mashed sweet potatoes with a kiwi relish. I am going to include a lot of prep shots on this one.
The whole tenderloin sat quietly in a bowl with a rub of thyme and olive oil while I boiled a way the blueberrys, a splash of balsamic vinegar and some onions garlic and rosemary. This reduced down considerably and then it was strained so that it was the consistency of a very thick syrup.
It is sweet and savory and it would be a great dressing on any salad, I am telling you this tastes great. So now the medallions are cut and ready to get wrapped in bacon and fried quickly with
a rosemary skewer holding it all in place.
These get cooked and placed on the sweet potatoes and then they are garnished with the blueberry balsamic and the kiwi relish and eaten as fast as it lands in front of you. The venison almost melts in your mouth and the tangy blueberry sauce mixed with the sweet potates and kiwi is probably the best combination I have had in a long time. I am not the best "plater" but you can belive the flavors were all there even if it isn't the best presentation.
Then it was brunch and I made some chorizo and egg tacos. With a little cold Corona to kick
things up and some sliced avocado on the side. So all in all this weekends consumption is turning out ok. It is cold and windy outside so inside eating is the best place to be.
Every year I make my kid a special birhday cake. Last year it was a rattlesnake since we were in New Mexico. Usually it is some hot wheels theme. ( I have made cars twice before this is supposed to be a "hotwheel" with white chocolate flames.)I dont know what it will be this year but I have time to think it is not until April that it has to materialize.