Saturday, November 9, 2013

First Thanksgiving

The past couple of years we've gone down to Virginia in early November to celebrate First Thanksgiving with the Mother Unit and Grandparents. First Thanksgiving should not be confused with Little Thanksgiving or Actual Thanksgiving. That's right, we have three Thanksgiving Feasts in November. Luckily we always do a mixed grill for First Thanksgiving so we don't get all "turkey-ed out". This year we had some venison and it was delicious! The fresh herbs, grill, and horseradish cream were key.

The weekend goes like this: the boys get up and go fishing, the girls go antiquing for Fiesta, we meet at a winery and get smashed, and then we come home and cook. Then things like this happen.
The boy taking apart his fly rod under the influence. He turned it into a left handed rod.
Fiesta pickings were slim but we scored this Scarlett Pitcher, in pristine condition, for 10 bucks (normally $35)! We also found a Cobalt Berry Bowl.
 Our mixed grill: cajun cod, two types of fancy sausage from a local butcher, and freshly caught venison!
 A little bite of everything!
 Hello Bambi. You're delicious.
Grilled Venison Loin with Horseradish Cream
(Pinterest Find! From Game & Fish Magazine)
1.5 to 2 pounds venison loin, trimmed of all silverskin
Kosher salt and freshly ground black pepper 
2 tablespoons finely chopped fresh herbs: thyme, marjoram, oregano, rosemary, savory, and/or parsley
3 tablespoons olive oil
1 cup sour cream
2 tablespoons or more freshly grated or prepared horseradish
2 teaspoons chopped fresh chives or parsley
Juice and zest of 1 lemon
1. Season the meat with salt and pepper. In a small bowl, mix the 2 tablespoons herbs with the olive oil and spread all over the meat. Marinate for 2 hours or overnight, refrigerated.
2. Make a hot, even fire in a charcoal grill, or set a gas grill on high heat.
3. Grill the meat on one side without moving it until nicely browned, 4 to 5 minutes, then rotate 90 degrees to make grill marks and to char more surface area. Flip the loin, cooking 4 to 5 minutes more. Aim for a good, deeply browned char on the outside but leaving the meat still nice and rare on the inside. Transfer to a warm plate and allow to rest for at least 10 minutes while you prepare the sauce.
4. For the horseradish sauce, mix the sour cream, horseradish, chives, lemon juice, and zest together in a small bowl, and season with salt. Serve the loin, thinly sliced against the grain, with the horseradish cream.

Mr. Lawyer's first bite of Bambi!

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