Lean Cuisine. Really lean cuisine. I always knew how lean venison is. And, how you can end up with tough dry meals if you don’t treat it right. Tonight I treated it right.
Made in the crock pot. Almost completely local. Greens, onions, turnips, carrots, all from the CSA. Stock I made a few weeks back.
Mushrooms and egg noodles from a trip to England Acres. Venison from a local hunter, at a farm across the way. The only thing not local in this meal was the condensed organic cream of mushroom soup I bought at the store. One of the newer soups from Pacific.
I just put it all in the crock pot and let it go, for 8 hours on high. I added the noodles the last two hours. Put a little water in it to cook the noodles better.
Served it all with a wonderful huge Virginia wine, the 2009 Hardscrabble designation from Linden.