Wednesday, January 20, 2010

Simple venison and greens

O.K., so this guy keeps taking pictures of his dinner. Why? Well, I guess because I would be interested in what other homesteaders and hunters were eating too. So, this is a simple 30 minute meal. The most complex part is getting the brown rice down right. I think it's just practice and probably depends a lot on the rice you've got. I use 2 1/2 cups of water per cup of rice. A little salt and oil. Simmer covered for 25 minutes. Simmer uncovered for a further 5 minutes. Then turn off the heat but leave the pan on the burner. Good luck.

Simple venison and greens. In this case, Swiss chard. But you could use Collard greens or spinach too. Fry up six strips of bacon in a large pan. Take them out to drain. Transfer half the bacon grease to another pan. Fry your 1/2 inch thick venison steaks in the bacon grease over medium high heat. In the other pan put your whole bunch of washed and spun Swiss chard. A little moisture on the greens is important for the cooking. I cut the thickest end part of the red ribs off of the chard, leaving the ribs that are part of the leaves. It's all edible though if you want to cook it a little longer. Throw your chard into the grease at medium heat and they will quickly wilt. Cook them down a bit and add a few dashes of red wine vinegar. Chop up your bacon and throw that back in with the chard.

By this time you've made your salad, your venison is done, the rice is perfect and you're ready to eat, right? Don't worry, it takes time to get comfortable in the kitchen. Just make your mistakes and learn as you go.

This is a savory, quick, and reasonably healthy meal.

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