I truly believe the best ideas are hatched at cocktail parties (or maybe just over cocktails). But an idea was born. Brad’s an outdoorsman, his wife Alexandra (Ali) is an expert and prolific gardener, Daniel is a professional chef, and me – well, I do dishes and love to eat! Hence, we decided to combine our talents and appetites to develop a menu, because we are lucky enough to live where it’s possible to truly eat local!
Ali, swooped by our front porch one morning, dropping off venison roast from Brad’s hunting. And from their garden; asparagus, spinach, radishes, red onion, shallot, chive flowers, rhubarb and six farm fresh eggs. It was like the TV show “Chopped,” but thankfully, without a weird ingredient. Daniel was in chef heaven. Our menu was by no means typical or conventional, but it was spectacular!
The three-course menu was:
Melon soup garnished with pickled radishes, cucumber gelée, sweet pickled ginger, chive flowers and mint
Sous Vide and blowtorch-charred venison, with red onion marmalade, spinach spätzle le, fresh steamed asparagus, tossed with tarragon butter.
Rhubarb compote, yogurt custard, topped with rhubarb granita
Here is a glimpse at the process:
Venison – Daniel portioned the venison into 3 “logs” along the grain of the meat, which allowed him to slice against the grain for tenderness. Before cooking them, he gave them a dry rub of British sweet spices (think mulled wine), vacuum packed them, and cooked in a water bath for 12 hours at 131 degrees. Before serving, he caramelized the meat with a blowtorch.
Soup – First, he pickled the radishes, (sweet pickling spices), pickled julienned ginger in simple syrup, then made a cucumber gelée by juicing the cucumber and setting with agar, (acts like gelatin), that chilled in the fridge to set. Next he juiced a melon (cantaloupe). The cold soup was garnished with chive flowers.
Spätzle – (think tiny dumplings). The spinach was blanched and chopped very fine, then added to a batter (similar consistency to pancake batter), that he made into spätzle by running through the holes in a colander over boiling water, drained and tossed with olive oil.
Dessert – first he made the rhubarb granita, which has to be frozen (it’s a like granular sorbet).
For those who don’t have a professional chef in their kitchen, here are some other suggestions.
Quick pickling is easy – and it is an interesting and fun way to use all the radishes (or carrots) that are ready for harvesting. Added to a sweet type of cold soup like melon, it’s a good way to wake up your taste buds for the meal to come. Or, even more simple, just wash the radishes and eat them (my favorite way).
I love a spinach salad, and with hard boiled farm fresh eggs, and bacon -it’s always a winner. The asparagus is always tasty tossed in butter, and like most Waitsburgundians you have herbs in your garden, an easy addition to elevate fresh asparagus. Chive flowers are a fun kick to add to a salad or vegetable dish, and they’re pretty.
Roast the venison like a roast beef; set the temperature of your oven at 350 and cook about 15 minutes per pound (final result should be pink like a medium rare steak). Asparagus – steam and then toss in a simple mixture of tarragon butter (or another herb you have in your garden).
We learned about hunting and keeping chickens, they learned about cooking, while social distancing!