game on

​I am nearing the end of the venison that was given to my husband and I from his friends in Delaware. Tonight I prepared venison backstrap, better known as the tenderloin. I researched the web and found a recipe for seared venison backstrap on cdkitchen.com. The venison recipe was easy to prepare, however, I did flub it a bit. I was to marinate the venison in a mixture of balsamic vinegar, olive oil, salt, pepper and garlic powder.  However, I inadvertently used minced fresh garlic and added chopped fresh rosemary. The rosemary was to be added to the sauté of sliced onions, fresh garlic and brown sugar. However, my mistake paid off.

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​The recipe said to cook the venison medium rare, approximately four minutes for a two-inch thick backstrap. Overcooking a lean cut of meat could make it dry. However, four minutes was a little too short. After cooking and letting the venison rest, I sliced it about a half-inch thick and cooked a few seconds on each side. After the venison was cooked, it was time for the onions.  They were cooked in the same pan as the venison and picked up all the flavors from the marinade. I only add a half-teaspoon of additional rosemary.
 
What an awesome supper this evening. Adding the rosemary to the marinade was the right move. It infused so much flavor into the venison. The backstrap cut like butter, super tender. The sauté of onions complimented the venison nicely. To quote my husband, “it was great, delish!”
 
I also made mashed potatoes using Williams-Sonoma Loaded Mashed Potato Seasoning sour cream, cheddar and chives, yum! This potato enhancement is currently on clearance sale at Williams-Sonoma for $4.99.
 
Just a heads up for all you Prime Members. Whole Foods new weekly sales started today. Two things caught my eye and will be in my meal rotation. Boneless chuck roast or stew for $3.99/lb. (reg. $7.99/lb.) and sustainable wild-caught fresh mahi mahi fillets, $9.99/lb. (reg. $21.99/lb.) are on special until January 21st. I use my jar of Gilda DeLaurentiis’ braising sauce from Williams-Sonoma for pot roast with porcini mushrooms.  The original price was $15.95, but I got on sale for $4.99! Right now Williams-Sonoma has a great sale on items from Thanksgiving and Christmas that you can pick up at great savings. I love their buy online/pick up in store feature.