Thursday 11 December
A loose cubed hash: itty-bitty cubes of onion and potato, dusted with thyme and pepper, sweated in oil, then a cup of the venison stock and a shot of Worcestershire. Cooked covered till the potatoes were done. Then added further itty-bitty cubes of venison, and ran it under the broiler for a bit of browning.
Served with both HP sauce and ketchup, so truly Canadian.
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2008
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December
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- Crab Cakes
- Chicken in Champagne Sauce
- The Christmas Ham, and All the Trimmings
- Posole
- Braised Radicchio and Chicken
- Portobellos Trifolati with Penne
- Chanukah Latkes and Lox
- Mussels with Chorizo
- Asparagus Pasta
- Roast Chicken and Root Vegetables
- Tilapia and Asparagus with Hollandaise Sauce
- Lamb Hash
- Shrimp and Artichokes
- Venison Stoo redo (stux redux?)
- Holiday Drinks Party
- Maple Glazed Salmon and Zucchini
- Deer Hash
- Leg of Lamb and Sprouts
- Venison Stew
- Spag Bol
- Venison II / Potluck
- Venison Shoulder Roast
- Chicken Soup with tortellini
- Seppie calabresi
- Post-Bond Leftovers
- Chicken with Mushrooms and Cream
- Roast Pork with chioggia beets
- Roast Chicken with Parsnips
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December
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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