Lol I hope so! We really need to watch that movie.

We really like to cook and eat lol but thanks a lot! Much appreciated.

At first, I thought it was a steak

It’s actually a banana bread French toast that’s why it looks a bit different

Bon appétit

Lol

Thank you for giving the only ever respectable reasoning for eating damn near raw red meat.

I could never, for the life of me, wrap them up perfectly. Also, mornay is a really good sauce for that!

And a damn good dog

Lovely stuff and nice picture.

Funny to note that I have not had this in the 16 months since I moved TO Italy...! Would make it constantly, in Norway!

I like making my own cranberry sauce and it's very easy, but there is something compelling about the canned stuff, too. It is made out of cranberries, too, it just has a completely different texture.

I also can my own cranberry relish every November/December, and that canned version is good, too!

God that looks delicious

Nice browning on that baguette!

Alternatively: "I DARE you to step away from that plate!"

That's a thing of beauty

Definitely a great question! I harvest my own deer, and I've been doing it in the same place for years. We monitor the health of the deer, and am pretty aware if there's anything like chronic wasting disease or other issues moving through the population. Also, I never shoot a deer that doesn't look healthy. That being said, some parasites and other bacteria may not be visible, So I also to freeze all of my venison completely before I do any sort of preparation like this. I've done everything reasonable within my power to mitigate risk, and I enjoy this preparation of the animal. There is never going to be zero risk, so it's kind of up to each person to decide what they're comfortable with. My dad was in town this weekend, and he chose not to have any of the raw venison 👍🏻

There's a face in this picture, and it appears to be very happy to have been made into food.

I bet that tasted delicious! Great photo, the colors really pop.

This is the way

Recipe?

It's not too difficult to make a mini Thanksgiving-style Sunday dinner!

Just get a small chicken and de-bone or spatchcock it. Dry brine overnight.

Roast with whatever veggies/stuffing/casserole you like, do potatoes/gravy/other veggies on the stove, along with whatever fresh stuff like kimchi/slaw/eggs you can make ahead of time.

Just make whatever quantity you want, whether it's for 1 person and you've got 3 days of leftovers (most of this freezes & microwaves pretty well too) or enough to serve a family of 5 with one day of leftovers!

I'm just not sure about eating raw venison. The potential for parasites and other nasty bacteria seems relatively higher with game animals. Some sources suggest cooking to 145F to 165F depending on the cuts. Am I just being over-cautious here?

Wow thank you!!

Mmmmmm

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