I grilled a turkey breast the other night.
Made 2lbs of sausage gravy, biscuits and fried eggs for breakfast.
I've got 2 quarts of stock, 3/4 cup pearled barley, noodles, package of frozen mixed veggies, some seasoning and about half of that grilled turkey breast chopped up simmering away in the dutch oven i got for Christmas.
Pics or it didn’t happen!Wife started a roast yesterday afternoon, just had a plate, Fuckin yummy
very nice!!We delayed our Xmas dinner until my Mrs. best friend got cleared to come over from Germany. So here's the recipe and couple pics...
Christmas Dinner Venison Backstrap with reduced Portobello mushroom sauce over Spätzle
1 Backstrap 4-6 pounds or 10 oz per person fat and tendon removed
2 tbls bacon grease
24 oz whole baby portobellas sliced
Spätzle fresh or boxed ~ 6oz cooked per person (Bavarian Kitchen | German Recipes | Spaetzle - German Home-Made Noodles)
1 ½ cup full body dry red wine
1 ½ cup water
1 tsp each - Better than bouillon – Mushroon and Roasted Beef
2 Tbls unsalted butter
2 Tbls cornstarch
2 Tbls water
Let backstrap warm to room temperature after trimming, cut into lengths just under the width of the skillet used to brown it in. Grind fresh salt and pepper on all sides of backstrap, skillet should be at med-high with the bacon grease (just under smoking) - add backstrap cuts to skillet and turn at 30-45secs or when nicely browned, brown all sides. Remove to 9"x13" baking dish that has been wiped with EVOO repeat for all backstrap cuts. Oven should be at 325 convection or 350 conventional add backstrap lengths in baking dish uncovered; set timer for 12 mins. Check with meat thermometer when timer is done should be about 120F. (Note: Check a AVERAGE diameter piece - some will be more done 'thinner' some will be less done 'thicker') check every 3 mins I find 137F-1425F makes everyone happy. Some will be rare some med-well. Remove and let stand NOT LESS then 5 mins. Pour baking pan drippings into simmering mushrooms. Cut at slight diagonal about 1", 3 cuts is plenty for most folks each will be about 3-4oz each. Sort to guest preference.
Add water, Mushroom and Beef bouillon and red wine to skillet increase to high - rub drippings off bottom while boiling reduce by 1/3. Add cornstarch and water together in measuring cup stir, set aside. Reduce heat to med high add mushrooms stir, after baking pan drippings are added from the roasted backstraps, turn heat to high and bring to boil - as soon as it boils, stir cornstarch mix(it will have settled) and add to sauce pan stirring mushroom mixture throughout. Reduce heat to simmer as soon as mixture thickens to your desired consistency.
Add spätzle to correct amount of boiling salted water for # of guests. Cook per recipe.
Spoon spätzle onto plate with venison and add mushroom sauce to spätzle and across venison portions. Have a good red wine poured, sit down and enjoy one of the finest meals in the world. An animal that gave it's life to sustain you and those around your table, felled by your skill and you all are prepared to rejoice it's life.
Key to the Mushroom sauce is heavy browning of the backstrap.
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