I seem to recall author Michael Ruhlman tweeting his hopes that someone for this month’s Charcutepalooza challenge would make pastrami. Well, here it is: my version of venison pastrami, brined and smoked. I had this gorgeous plate for breakfast–a hot pastrami on rye, without the rye. I’ve always wondered what the difference is between pastrami […]
Here’s a switch from the usual eggs and bacon. A neighbor recently gifted us with about 30 pounds of venison from their family farm in Virginia. The package included several tenderloins. Some went into the freezer. Others I marinated for a couple of days in red wine with thyme, onion, garlic, juniper berries–the usual suspects–then […]
Last year I began trading some of the produce we grow in our kitchen garden here in the District of Columbia for venison a neighbor harvests on a family farm in Virginia. So far we had received two large packages of venison stew meat and some tenderloin. My last gift to them was a box […]
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