It’s really easy to fall into a rut in the kitchen, especially this time of year when a lot of our time and energy is focused on the other kind of rut. So, this week I’m featuring a dish from the always innovating Levi Banks. It’s sega Wat, or lamb stew, with venison subbed in for the lamb. And, because I know some people are scared to veer of the culinary road and into the wilderness, Levi is going up against an American classic–the bacon cheeseburger, though this one comes in liquid form from reader Brad Smith.
Levi Banks’s Sega Wat
We are still making and eating Ethiopian food somewhat regularly. This is a venison version of sega wat. Ethiopian food is great. The spice mixture berbere that goes in a lot of dishes is sort of like a cross between a spicy chili powder and a spicy curry. It is served on some homemade injera (flatbread) that my Ethiopian co-worker brought me. The hard-cooked egg is also pretty common with their stews and came from our flock. The greens are lightly sauteed with a lot of garlic added near the end of cooking.
Brad Smith’s Venison Bacon Cheeseburger Soup
Every now and then I get a craving for a cheeseburger. I don’t really do fast food though. Here’s a pretty good alternative that gets the job done. Cheese, chicken broth, bacon, onions, ground venison, and evaporated milk make up the main ingredients for this dish. Pepper and garlic powder were also added for some extra flavor. When it is all said and done, this soup turns out pretty darn good and really does taste like a cheeseburger. The blueberry moonshine chilling on ice–also in the photo–doesn’t hurt either.
Whether you’re working up a new Ethiopian dish or making a classic or doing something totally different, I want to feature it here. Send in your best fish or game food photo to firstname.lastname@example.org.