It's become a ritual. For 7 years running, this has been the Marathon Eve dinner on Friday night before the Memphis St. Jude Marathon weekend. Since I've not yet had a chance to deer hunt this year, this is the first one I've had to make from the freezer. Either way, the house smells delicious. I've modified the recipe a bit over the years. The recipe doesn't call for browned meat, so I brown half of it for some flavor depth. It also doesn't specify salt, so I weigh 10g of salt per pound of meat. It's made a huge difference. The meat has been dry as a bone before....last year, it wasn't. We serve ours with baked sweet potatoes.....we're going for long-term nutrition here. And I omit the olives because most of the family doesn't care for them.
We use Famille Perrin Côtes du Rhone as our French wine. I get two bottles.....one for the marinade (and a glass or two while prepping), and one for sharing the night of the dinner.
http://www.startribune.com/recipe-venis ... 233316921/
We use Famille Perrin Côtes du Rhone as our French wine. I get two bottles.....one for the marinade (and a glass or two while prepping), and one for sharing the night of the dinner.
http://www.startribune.com/recipe-venis ... 233316921/
