September 28, 2012
Food Fight Friday: Italian vs. Asian
By David Draper
This week we welcome a rookie into the ring as long-time reader hoosierdude sent in an awesome sounding Asian-inspired mushroom and venison stir-fry. Not to brag, but he faces some stiff competition, as I’m putting him up against some mighty meatballs I made just last night. As you can see, there are no free rides in Food Fight Friday, but I have feeling hoosierdude is the kind that can take a punch and keep coming back for more. What do you think?
David’s Italian Meatballs
Ever get a craving for meatballs? I had one bad this week, so I mixed up a cure with a pound of venison burger and pound of venison Italian sausage, adding a couple of eggs and a handful or two of bread and cracker crumbs for the binder. Rolled a little bigger than a golf ball, they then got browned in a skillet, baked quickly in the oven and finally simmered in a quick and easy red sauce. Overkill? Maybe, but you can’t argue with the resulting spheres of succulent goodness. I tossed them and some sautéed onions and peppers with just a bit of fettuccini to make a most excellent fix for my meatball jones.
Hoosierdude’s Venison Mushroom Stir-Fry
Fall rains and cooling temperatures have eased the drought in my neck of the woods, bringing out bolete mushrooms in droves. I was hanging a stand last week and found a mess of chestnut boletes peeking out from beneath the oak leaves. Coincidently, I’ve been doing the annual purging-of-the-game-freezer before deer season so some venison mushroom stir-fry seemed in order. I made a simple brown sauce with soy sauce, venison broth, rice vinegar, sesame oil, and some cayenne pepper for a little kick. I used an eye of round—sliced paper thin—marinated in soy sauce and garlic. The peppers, onions, snap peas, and corn came from the garden; the broccoli from the store. I added the boletes near the end along with minced garlic and ginger. As with any good stir-fry, I cooked it HOT. The rice is jasmine, the beer Tsingtao.
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