Sunday, January 11, 2009

Roasted Venison with chipotle sweet potatoes and wilted spinach

It was nice. I don't like sweet sauces for meat that much, but this was more tang and sweet.
I made a slightly modified version of the sweet potatoes by using jarred chipotle powder, and the results were not as good, but acceptable. I sauteed red onion and roasted garlic in olive oil until the onion was soft. Then I put a whole bag of spinach in, covered, and walked away. I topped it with a little boursin I had in the fridge. It might have been the highlight of the meal, except the Vina Borgia was nice and spicy.

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