We eat like kings around here. It’s a crime, really. Sometimes I feel guilty looking at all the delicious food we have on our plates! But I do feel a little less so knowing that we raised most of the food ourselves.
On that plate down there is Grilled Venison Back Strap, Stuffed Potato Skins, Roasted Asparagus, and fresh garden salad with this dressing. Here is what we raised/shot ourselves: the venison (acquired by Bradley), parsley, Swiss chard, yogurt, asparagus, lettuce, and onions (in the dressing). The tomatoes came from our neighbor’s green house. Unfortunately the potatoes came from the grocery store. We ran out of homegrown ones a couple of months ago. I guess we eat a lot of potatoes.
As I was sitting there eating this meal, flanked by Jada and Tage with Brad next to Jada, I thought to myself that it was the best one I’d eaten in a long time, and in some of the best company. I cherish those times when I look at my family and think, “I am so lucky!” I don’t get tears in my eyes over such things too often but that night was one of them. Eating a delicious meal with the ones I love. Spectacular.
Bugger. I’m tearing up as I type this!
(Oh, and then we had homemade ice cream with fresh strawberries later on for dessert, after I ran the mower out of gas and helped Brad hoe the garden. That ice cream was definitely worthy of a king’s feast! Recipe coming soon!)
Marinade recipe adapted from Goodness and Joy Cooking: A Collection of Recipes from Mount Joy Mennonite Church Families
1 1 1/2-pound venison back strap
1/2 cup canola oil
3 T soy sauce
1 T Worcestershire sauce
1 t black pepper
1 t salt
1 T parsley flakes
1/4 t garlic powder
Mix everything together except the venison. Submerge the venison in the marinade and refrigerate at least half a day or up to 24 hours, flipping if necessary to give all sides of the meat a chance to marry the marinate.
When ready to make the meat, heat your grill on high until it reaches 500 degrees. Throw the back strap on and put the lid down. Flip it after about 10 minutes and cook for another 8 or 10 minutes. You want it to be pretty red on the inside as it continues to cook while resting. Remove to a plate and cover with tin foil. Let rest for at least 20 minutes. Slice thinly and serve.
This recipe works for beef steaks, too.
Stuffed Potato Skins
4 medium-size Yukon gold potatoes
2 large leaves Swiss chard, chopped
2 t oil
1/2 cup shredded cheddar cheese
2 T plain yogurt
1 t butter
Scrub the potatoes. Cover them with water in a pot and cook until soft all the way through. Drain the water. Cool slightly, just enough to be able to handle them.
Meanwhile, saute the chard in the oil until wilted. Set aside.
Cut them in half and scoop out the flesh, leaving 1/4 inch sides. Mash the flesh with the chard, cheese, yogurt, butter, salt, and pepper. Grease a baking dish and lay the potatoes in skin side down. Sprinkle the holes with salt and pepper. Fill them with the mash and using your fingers, sprinkle a bit of chili powder on top of each one.
Bake at 425 for about 20 minutes or until hot. Serve immediately.
Place the asparagus spears in a casserole dish or cookie sheet with sides. Drizzle with a bit of oil and sprinkle with salt and pepper. Bake at 425 for about 15 or 20 minutes, just until crisp tender and the tips are a bit crunchy.