I used to make this dish, usually around the first part of October after a successful deer hunt, where I would take a section of venison loin, season it with little sea salt, fresh ground pepper and just touch of cinnamon and nutmeg, and sear it on all sides in a hot cast iron pan until it had a nice caramelized crust. I would then take this loin and stick it in the oven to slow roast. While waiting for it to reach a medium rare I would throw a little butter and a few finely chopped shallots into the pan I seared the loin in, let the shallots soften up a bit and then deglaze the pan with a splash of good bourbon and a half bottle of one of the seasonal pumpkin beers that come out around that time of year. I’d cook that down, add a dash of pumpkin pie spice and some cream, let it thicken up a little bit and serve this sauce with the medium rare loin and a side of homemade sweet potato fries.
Before children this kind of meal wasn’t unusual in my home.
Gumbos, creoles, shrimp and grits, seafood stews, wild game cooked any and every way I could think of; almost all the ingredients caught, grown or shot by me or someone whose name I at least knew…
Tonight for dinner I had Mickey Mouse shaped chicken nuggets, boxed mac & cheese and frozen broccoli.
This kind of meal isn’t unusual in my house now.