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Chestnut soup and venison loin
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Frank
Mar 7, 2012, 12:16:48 PM3/7/12
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My favorite lunch today, blackened venison loin and homemade chestnut
soup.
I have 2 mature Chinese chestnuts and in spite of severe competition
from backyard deer, which wife won't let me shoot, and squirrels I get
more chestnuts than I can even give away. I blanch and shell the
chestnuts and freeze as needed. Soup is easy to make by sueting
onion, carrot and celery in olive oil, adding chicken stock and
chestnuts, boiling a half hour and then pureaing (sic) in a blender or
with hand mixer. Best with cream in it, but I eat low fat.
I'll run out of venison and chestnuts before next hunting season but
it gives me more reason to look forward to it.
soup.
I have 2 mature Chinese chestnuts and in spite of severe competition
from backyard deer, which wife won't let me shoot, and squirrels I get
more chestnuts than I can even give away. I blanch and shell the
chestnuts and freeze as needed. Soup is easy to make by sueting
onion, carrot and celery in olive oil, adding chicken stock and
chestnuts, boiling a half hour and then pureaing (sic) in a blender or
with hand mixer. Best with cream in it, but I eat low fat.
I'll run out of venison and chestnuts before next hunting season but
it gives me more reason to look forward to it.
Alex Vitek
Mar 8, 2012, 9:05:20 AM3/8/12
to
At 12:16 PM 3/7/2012, Frank wrote:
>My favorite lunch today, blackened venison loin and homemade chestnut
>soup.
The evening before you sent this we had a supper of minced venison
>My favorite lunch today, blackened venison loin and homemade chestnut
>soup.
with a spaghetti sauce over cheese ravioli.
I had small pieces of venison which I refroze for a couple of hours.
Once the ice crystals were back I was able to easily slice it into
smaller pieces. These were pan fried in olive oil with garlic and
salt and pepper. As soon as the meat was cooked the tomato sauce was
poured into the pan and once the sauce was hot everything was spooned
over the hot ravioli.
A positive attitude may not solve all your problems but it will annoy
enough people to be worth the effort.
Frank
Mar 8, 2012, 6:36:35 PM3/8/12
to
Partially frozen meat is easier to chip/cut thin. I'll partially thaw
steaks and chip them for a steak sandwich. I usually do about a pound
at a time and freeze what I don't use as a pound is enough for 4
sandwiches.
While I'm at it here is a recipe for cocktail meatballs that I guarantee
everyone, including those that don't like venison will like:
COCKTAIL MEATBALLS
2 lb. ground venison
1 egg
2 slices dry bread
1 onion minced
1 tbs. oregano
1 tbs. dill
1 tbs. parsley
3 cloves garlic minced
1 tsp. salt
Mix all above adding water to moisten if necessary, roll into 1 inch
balls, dredge in flour and fry. Serve warm or room temperature as
appetizer.
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