I forgot to take a picture of my dinner plate, so here’s the leftover stew. I made this super basic: just an onion, a one-ounce cube of garlic scape pesto, salt, pepper, a little lard, and a little sunflower oil, plus two pounds of venison round. I browned everything in the Dutch oven, deglazed with water, then put it in a 300 degree oven for the rest of the afternoon, until the meat was tender. We ate the stew over the last of the bowtie pasta, with some green beans, also leftovers.
Someday I’ll learn to take good food photos. A year’s worth of practice might go some way toward improving my current skills in this arena. Never put condiments all over your burger, including too much mustard (it’s 2015, and in lieu of self-sizing boots and jackets, I would like better condiment bottles, please) and then slide the bun off to show the sticky mess for the photo. It’s like taking a big bite of food and chewing it, then opening your mouth for the photo. Which is too bad, because the burger was delicious, and I’m about to tell you how to replicate it (minus the surplus mustard). Continue reading