Finally, roughly a year after getting a few dozen packages of venison, courtesy of our neighbor, we grilled the last package. Tenderloin chops.
Served with naan, bread cheese and a very tasty strawberry sauce, made using some of our IQF (individual quick frozen) strawberries from Friends and Farms.
This dinner was a mix of old and new, near and far.
And, thanks to Iron Bridge we had one absolutely perfect wine to drink with it.
Isabel Mondavi Deep Rose, made with Cabernet Sauvignon from Napa Valley. I have to admit. I really like this wine, even thought it is big, bold and must be served with food, unlike many rose wines.
I bought some Carr Valley bread cheese at Wegmans a few weeks back. Picked up some naan. A container that included roasted peppers and sundried tomatoes at the olive bar. All the makings of an easy to grill meal.
The bread cheese reminds me of halloumi. That Greek cheese perfect for sautéing or grilling. Alongside the venison it was a good pairing for a fairly simple dinner.
The venison was marinated in a mix of blended strawberries and red wine. With a few basic seasonings like salt and pepper and garlic powder. The biggest strawberries were set aside to heat up on the grill and use for garnish. Tricky to keep them from falling into the grill. But, I managed to only lose two.
Venison tenderloin. Grilled until it is medium rare to medium. Served with strawberries. A fitting way to end the adventure of a freezer full of venison.
Final thoughts on venison. Love the roasts. The tenderloins. The ground venison. Not a fan of the steaks. If we get another opportunity to pay for processing and get more, I will maximize the ground meat, for chili. And only take the shoulder roasts, neck roasts and tenderloin. Glad we did this, to see how flavorful it can be, and how different it is, when compared to the fattiness of beef.