Wednesday, July 25, 2012

Guess What's in Season?

Actually, Mama was harvesting and cleaning some broccoli one morning and suggested we make something with our Venison Butterfly Steaks for supper. We attempted an Asian-style dish and feasted sumptuously on mounds of steaming savory broccoli and thin tender slices of beef (excuse me; venison).
We've included the recipe this time fully confident you will find it scrumptious!
Thaw 3lbs. of venison and slice into 2 inch pieces, 1/8 inch thick across the grain. Add 3 T. soy sauce and refrigerate at least an hour. Cut 2 1/2 lbs. of broccoli in bite size pieces and set aside.
Thaw 3/4 cup chicken stock (we save chicken drippings in the freezer every time we cook a whole chicken) and add 2 T. Worcestershire Sauce, 2 T. Rice Vinegar, 1 T. Sesame Oil, 1/4 cup brown sugar and 4 t. cornstarch.
In another small bowl combine 1 head (or 12 medium cloves) pressed garlic, 2 T. minced fresh ginger (requires approximately a two-inch root), and 2 t. sesame oil.
Heat 2 large skillets with 2 t. oil in each till hot and rippling. Put 1/4 of the meat in each skillet and cook for one minute without stirring, then stir and cook an additional one to two minutes till it is barely cooked through. This sears the meat retaining moisture and keeping it tender. Set this meat aside and repeat with the remaining half.
Add a bit more oil, heat again and cook half your broccoli in each skillet for 30 seconds. Add about a third cup water, cover pan and cook an additional two - three minutes turning broccoli now and then to make sure it is cooking evenly. Push broccoli to sides of pan and saute ginger/garlic mixture for about a minute in the center stirring occasionally and then mix with broccoli. Whisk your sauce mixture and pour over each half of the broccoli. Toss in the venison and cook a few more minutes to thicken sauce. Serve piping hot with brown rice. :o)

Flowers Em picked to grace the table:
An additional Zucchini Hot Dish (translate casserole) and Dilly Macaroni Salad for sides:

We were thankful for Mr. M's and Grandpa and Grandma H's company. Mr. M. comes all the way from England so we enjoyed our annual update on his life and his insightful perspective on the spiritual/political state of Europe.

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