March 1, 2021
Venison Tenderloin with Braised Cabbage and Parsnip Purée
Pg. 127
Team Challenge, Season 4
72 down…27 to go!
I’ve never had venison. I was expecting it to be a gamey, but oh deer (pun intended) it was amazing. Maybe it was extra delicious because a friend of mine actually supplied the tenderloin after a successful hunting trip. Either way, I was pleasantly surprised. Shoutout to you, Carson!
I was worried I would overcook the venison, since it was a new protein for me, but it came out a beautiful medium rare. Here’s your daily reminder to let your proteins rest. Allowing them to rest for a few minutes after cooking is what keeps it juicy.
If you read the description at the top you know underneath is a parsnip purée, even though it looks like mashed potatoes. I discovered parsnips last year, and I am honestly obsessed. They’re a great root veggie and are an awesome substitute for people who can’t eat potatoes (though they still have a fair share of carbs in them, so they aren’t keto-friendly).
The braised cabbage was okay. I felt like there was some room for improvement there. I would have preferred something with more texture. However, it was made with wine as an ingredient, which meant I had an excuse to drink some while I cooked. So all in all, no complaints.
Overall, this was an incredible dish and I would definitely make it again!
All my love,
Dani, a big tid
P.S. I only have one more recipe in the meat and poultry section of this book, so stay tuned!
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That looks amazing!