At this time of year, wild game, such as pheasant, hare, partridge and venison is at its best, so I decided to cook a meal based around some venison steaks. Naturally enough, I felt this to be an ideal opportunity to bring in the first of my Winter veg. [Ali: Although these veg have been growing throughout the Summer, the fact that they are harvested in Autumn/Winter makes them Winter veg, at least for me!].
In the photo above you can see Red Cabbage, Celeriac, Parsnips, Carrots, French Beans and several types of Chilli. I would class the first three as Winter veg.
|Red Cabbage "Marner Langerrot"|
So this was our meal then:
Venison steaks (beaten out very thin, then marinated with Bay leaves, Thyme, crushed Juniper berries and a splash of Gin)
Celeriac and potato mash
Braised Red Cabbage
Wine : Concha Y Toro Chilean Carmenere 2009
Dessert: fresh mango, with raspberries from the garden.
Does that sound OK?
I have to say that the flavour of home-grown veg is way superior to shop-bought stuff. Those parsnips were sweet and fragrant and strongly-flavoured. The ones you get in the shops have probably been harvested weeks earlier and their flavour soon fades - sometimes to practically nothing. This is why parsnips people sometimes say that parsnips are tasteless! And the celeriac: well, even a tiny quantity goes a long way because of its pungency. Potatoes for texture; celeriac for flavour; perfect combination.