Who needs toys when you have FOUR HUGE PILES OF RED CLAY DIRT and a Lolli who will let you get as dirty as you want?
|What about that landing, huh? Is he awesome or what?|
Little boys are da bomb.
And I’ll tell you what else is da bomb–this recipe.
I had in my mind to make a smothered steak dish using deer instead of beef, so I scoured the Internet for a recipe, but after reading them, I realized that none of them were what I had in mind. (That sounded like I read ALL of them, didn’t it? I did not.) Many of them were calling for cream of mushroom soup, and I was envisioning something tomato based, so I Googled Swiss Steak and that rang the bell in my head. I went with Alton Brown’s recipe (the Worcestershire sauce was what tipped the scale in his favor), adapting it to fit my needs, and can I tell you? I will definitely be making this again. The deer turned out tender and the rice soaked up all the rich gravy. Loved.
Here are my notes:
-I added in the part about marinating the deer in Italian dressing. This is completely optional, but I think it enhances the flavor, as well as tenderizes. I love to keep bottles of Italian dressing around for an all-purpose marinade.
-It’s really important to tenderize the deer. Put it between two pieces of plastic wrap and pound it until it’s about 1/4-inch thick.
-I used a deer ham. (Or maybe it’s a roast? I am not good with deer parts.) It turned out nice and tender because it was slow cooked in the oven.
-I served this over brown rice, but noodles or mashed potatoes would be great also.
-The pictures are not much to look at, but the flavor was great.
-I would have loved to throw some chopped, fresh parsley on each serving, but I didn’t have any.