Roasted Venison

Last week some friends of ours gave us a venison roast. I've never cooked with venison before so I wanted to make sure I did it right but wasn't sure what "right" was. The only venison I had before this was some venison jerky and it was kind of gross. I  had heard that the taste of the meat is really determined by the way that the meat is handled and processed and I'm assuming the venison I had before was probably not from the best source. I knew that our friend had the meat processed properly and the roast looked pretty amazing.

Prosciutto-Wrapped Pork Loin with Roasted Apples

Imagine taking ground pork, wrapping a pork loin around it and then wrapping more pork around that.  If you've seen the October cover of Bon Appetit, you've already seen this trifecta of pork and if you're willing to put in a few hours of work, you can experience the amazing dinner that we just finished up for yourself.

Mustard-Seed-Crusted Ribeye Roast with Dijon Créme Fraîche and Roasted Balsamic Onions

We've been in Seattle for the last two weeks with my wife's family for the holidays. I think by now they think I am trying to take over their kitchen but I swear I wasn't planning on doing this much cooking while I was out here. I even had a list of things I had already cooked at home that I could keep the blog going with but they just keep having such great ideas of things to make and I just can't say no.