Decadent Deer Dinner & Luxurious Sprouts
January 10, 2009
So the big question- what do you think about brussels sprouts? And, do you like them?
Let me tell you, I have had some incredibly stubborn people have a taste of my brussels sprouts and you know what- they were *begging* for more. They absolutely loved them and told all of their friends.
And these people down right refused to even consider giving them a taste when I first mentioned them. They hated them as a child and swore to never touch them again.
Well, when I make them for dinner (by demand from those who have tried them and are present- my hunny especially), I let them know they will be on the table but they don’t have to try them. Of course, they are more than welcome to.
Well, at first sight they don’t even recognize them and are incredibly curious. They give in expecting to prove me wrong (honestly I could care less, lol) and within the first bite- BAM they are believers. They adore them!
Tonight I cooked the last of the back strap I was given from a dear friend and hunter. I *adore* venison and couldn’t pass up the chance on this. The first few meals I prepared with some broccoli, but when the grocery store finally had some fresh brussels sprouts available I wanted to finish the venison in the most luxurious way possible. And for me that is with the sprouts.
What is my secret? Hmm, don’t know if I should tell you! I will say browned butter is involved (how can you go wrong with that after all, yummy), and the way I slice them allows them to keep some crispness in their texture. These in particular I finished off in the same pan as the venison- I wanted them to absorb the juice and crisp up just a slight bit more. That soft melt in your mouth middle with the thin crisp brown buttered outside- delicious!
I came up with it completely on my own and have kept the recipe true ever since. It has been such a hit there has been no need for change. Their is always room for variations of course, which I have done from time to time (like adding prosciutto- so yummy) for a richer version. I didn’t want to compete against the venison, only compliment it, so simple is key here.
But have fun and make a recipe of your own! Have friends beg you to create their new favorite dish, or simply just enjoy it for yourself.
Also, what a fun challenge- making a dish you *think* you absolutely hate and turning into a favorite treat. Certainly makes things new again and not to mention- extra luxurious.
Funny to see your sweetie reference this on Twitter tonight. Not even an hour ago I said to mine that I’d rather eat well cooked brussel sprouts than many chocolate bars. I see you sauteed them. Caramelizing them in the pan is the key. And leaving a little crunch. A splash of lemon and some chopped, lightly browned garlic is nice, too. They’re only nasty when they’re steamed. Good on you!
Pleasure to have you here, Alexandra. I love when things like that happen, and am delighted you love them as well!
Yes, the caramelizing is certainly key, though it is hard to go wrong with anything in browned butter and garlic, isn’t it? I like to slice the garlic thin so it melts in with the sprouts, and will leave a whole clove for my hunny to snack on afterwards- kind of like a dessert if you will. Bonus treat.
Lovely to meet you! much love, xx
Looks fantastic! Low in carbs, high in vitamins.
I’ll need to test it out with salmon of course …
Best to you …
Brussels sprouts are highly under-appreciated!
Great point, my salmon cooking beauty- I adore to prepare steel head trout, broiled with garlic and butter… occasionally with some mustard seeds spread on top, would definitely go with the brussels sprouts, though then again what doesn’t?
And I so agree, birdie! It’s funny, some people are more terrified of trying brussels sprouts than they are sushi for the first time.. and most of the time with sushi they end up loving it (I know I adore my sashimi).
Delighted to meet you, both! xx