Aww, we lost so many beautiful posts!
Not much to look at, but both were delicious:
Striped bass and fried eggplant.
H Mart had strippers for like $2.50/pound that day, which is just insane.
Venison medallions, hunter's sauce, and garlicky mashed potatoes:
And no pictures of this (my camera's dead), but here's a recipe of a sammich I made the other day that was fabulous:
Deer Cheese "Steak" sub
Per sandwich:
1/4 pound thinly sliced deer meat per sandwich is enough unless you're greedy.
Half a medium yellow onion, sliced.
Two slices of bacon
Some thin slices of mimolette (see below)
Spinach (or lettuce, but spinach is better, trust me)
Tomato (if you have it)
Cider vinegar reduction:
Bacon fat
2 tbsp apple cider vinegar
1/2 tsp honey
Half sub roll, toasted. (And don't use squishy bread.)
Season the deer meat with some salt and pepper.
Heat a skillet over medium heat and sautee the onions with a pinch of salt for 20 minutes. Or just put it in the oven for 30 minutes so you don't have to stand there and constantly stir. If you want to be really high-speed, deglaze the pan afterward with a little water and sautee them for another 5 minutes.
Fry the bacon in a separate pan and reserve 2 tsp of the fat per sandwich.
Push all the onions to one side in the skillet, put the heat on high, and put about 1 tsp of the bacon fat into the skillet. When it's hot, sautee the deer meat for about 2 minutes, then remove the onions and meat to a plate and cover.
Turn the heat back to medium, and deglaze the skillet with the cider vinegar, then stir in the bacon fat and honey. It's done when you get very thick bubbles. Either spoon it onto one side of the toasted roll or just stick the bread into the pan. I guess you could just toss the meat and onions in it, but that seems less fun.
Add the mimolette slices, lettuce, and tomato (if you have it) to the sub.
You might be asking "what the heck is mimolette?" It's a hard slightly aged French cheese, similar to Edam with annatto flavoring. It's really tough to suggest a replacement for this. Cheddar is too sharp but still goes with the apple cider vinegar. Regular Edam doesn't have much flavor, but you can add a little nutmeg to it to fake some of the flavor of the annatto in mimolette. Mimolette also tastes a little like Parmesan, so you could mix some parmasan and get closer.
