Venison with Lingonberry Sauce

Venison goes really well with lingonberry, here is my version of the dish.

You will need,

Venison (a steak cut of venison)

Lingonberry sauce (canned is fine)

Mashed Potato

Red wine

Vegetable

To begin season your venison on both sides with salt and pepper. Sear the venison on both sides in a smoking hot pan with a little olive oil. Continue to cook the venison in an oven at 350 degrees until the desired internal temperature is reached, I like my venison served medium. In the meantime heat your vegetables and mashed potato. Also heat your lingonberry sauce with a little red wine to thin it out. Now plate everything and garnish your plate. I really like edible orchids as they go well with the red of the lingonberry. Thats it, serve and enjoy!

Goat Cheese Fritter

Goat cheese fritters make great appetizers. These are really easy to prepare and are very pleasing to the eye. You will need,

Flour

Eggwash

Bread crumbs

Mix greens

Cherry tomatos

Balsamica Viniagrette

To begin form your goat cheese into little round cakes of 2-4oz of goat cheese a piece.

Roll your goat cheese cakes in flour until well coated. After that submerge the cakes in eggwash. Transfer the cakes from the eggwash to the bread crumbs and coat them completely. Brown the quickly on each side in a smoking hot cast iron skillet with a little olive oil. Serve on top of some mixed greens tossed in balsamic dressing and garnish with a few cherry tomatos. Serve immediately. Overall time for this dish is lees than five minutes if you move fast, about a half hour if you move like a snail.

Horseradish Cod

Horseradish encrusted cod is one of my favorite dishes to prepare as well as to serve. Preparation is as follows. You will need,

Eggs

Flour

Bread crumbs

Cod fish

Horseradish

To begin using fresh cod liberally coat the fish with fresh ground horseradish. Next dredge the cod in flour on both sides. After this beat eggs with water to form an eggwash. Make enough eggwash to completely submerge the cod. Submerge your cod in the eggwash and then transer into the bread crumbs. Now you are ready to cook! Leave a cast iron skillet with olive oil in it on the burner until the oil is smoking. The reason we use cast iron is for the hard sear and nice color it will give the cod. Brown the cod on each side and then finish in a 350 degree oven for about ten minutes. I like to serve mine with mashed potatos and vegetables, but many things go well with this dish. I like to garnish with a lemon wedge and a little chopped parsley.

Turkey

Ok, so for all of you who are planning to roast a turkey this thanksgiving, don't do it.
This guy posted a great entry on his blog about roasting turkey, and it made a world of sense to me. Here is the link.

http://culinaryarts.about.com/od/chickenturkeymore/a/turkeytrouble.htm