it’s so lovely outside, we just went on an hour long walk through the neighborhood.
it’s a funny thing, we almost always go towards downtown on our walks. take a walk around the capitol or down state street to the terrace. today we decided to go east, towards the tenney park neighborhood. and i think it’s the first time i’ve truly paid attention to the houses and shops and flowers in the area. there are so many old and wonderful houses here, i can’t believe i’ve never noticed. and the trees right now are in full bloom. just to really top it all off. it was a pleasant walk, can you tell?
a year ago today we were taking a very different walk, down the beach in ko phi phi, thailand, after a long dinner of grilled seafood and champagne and jason proposed to me. how’s that for a sentimental moment?
i’d take that view over anything, but i’ll settle for today in madison as well.
and while i probably should have made grilled seafood tonight to celebrate our one year ‘engagement’ anniversary, we had venison loin roast with a horseradish cream sauce and some asparagus on the side. 
it was perfect, which i didn’t exactly expect, because cooking meat is not my specialty. especially such lean and gamey meat, but it didn’t turn out that way at all. it was the most tender cut of venison i’ve eaten to date, and i’ve eaten my fair share of venison (i think we’re 60% through the deer from this year).
- ¾ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, chopped
- 1 lb venison loin
- 2 tablespoons canola or vegetable oil, divided
- 1 cup sour cream
- 2 tablespoons grated horseradish
- juice from ½ a lemon
- 3 tablespoons parsley, minced
- Combine soy sauce, Worcestershire sauce, and garlic in a bowl that will fit the meat snuggly. Add venison and marinate for at least 8 hours.
- Half an hour before you start cooking, remove venison from fridge and bring to room temperature.
- Preheat oven to 375.
- Heat oil in a cast iron pan. Add venison and sear both sides, about 3-5 minutes a side. Move cast iron pan into oven and bake for 12-15 minutes.
- Meanwhile, make the horseradish cream. Combine sour cream, horseradish, lemon juice, and parsley in a small bowl.
- Remove venison from oven and let sit for at least 10 minutes.
horseradish cream recipe adapted from leite’s culinaria.
recipe rephotographed December 2014.
3mantilla
writes 3ensemble