Midwest Winter Cooking: Venison Loin, Mashed Turnips & Potatoes скачать в хорошем качестве

Midwest Winter Cooking: Venison Loin, Mashed Turnips & Potatoes

Venison is a staple meat in many rural Midwest homes and winter is the time of year our freezers are replenished with this lean red meat. For this family, turnips arrive at the same time. We’re pulling inspiration from Essential Pépin by Jacques Pépin and making two dishes that celebrate our seasonal bounty. Our main dish is butterflied venison loin chops, pan-seared and finished with a sauce that balances savory soy sauce with the sweet heat of a local jam. On the side, potatoes and local turnips are mashed together into a hearty, earthy dish that’s simple and comforting. To round things out, we’re stirring up a spiced rum milk punch. It’s lightly sweet, creamy, and warming; and just the thing to smooth out the bold flavors or our dinner.