Sunday, June 7, 2009
Venison with potato gratin and green beans
I pounded out some venison loin and made a dredge for them. The green beans were blanched for 6 or 7 minutes then shocked to stop the cooking. Then they were tossed in rendered bacon and sautéed red onion. The gratin was canned, diced potatoes with cream, garlic salt, Parmesan, mozzarella, and topped with panko. You throw that in a 350 oven for about 15 minutes or until it bubbles and you have a nice side dish. Heather made her infamous biscuits.