willsfamilyacres

Twice a month we play cards with some friends of ours. We take turns making dinner and dessert. They are foodies like we are, so everybody wins!

Tonight I busted out the prime cut of Venison, backstrap. I marinated 2 backstraps in bourbon,  honey, canola oil (olive oil would have had too much flavor), salt, pepper, and crushed reds. I then precooked the bacon in the oven for 10 mins so it wouldn’t be too soggy. I wrapped three slices of bacon around each backstrap and put them in the oven at 350 for about 25 mins.  I should have done 20 as it came out medium, and I would have preferred medium-rare. It was still delicious though.

I roasted some potatoes, coated with olive oil, salt, pepper, garlic powder, and fresh rosemary from the front garden bed. I also steamed some asparagus with lemon, and finished it off with butter, salt, pepper, and a little more lemon juice.

I got 3 meyer lemons from my tree this year. All that effort for three lemons, you have to do something special. I made lemon curd tart. I got the recipe from Alice Waters’ “The Art of Simple Food”, pages 183 and 199. I highly recommend it. I had to add a little more moisture to the tart dough, but other than that, worked really smoothly.