Food tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.


Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.












Venison with Green Peppercorns Recipe
Venison with Green Peppercorns Category Game Recipes 
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Ingredients And Procedures
Ingredients
4eachvenison fillets (6 oz ea)
1tablespoongreen peppercorns
3ozbourbon whiskey
1salt
1pepper, freshly ground
1eachshallot, chopped
1/4cupred wine
1/4cupheavy cream
2tablespoonbutter
1tablespoonchives, thyme or parsley, fresh, chopped

Directions:

Soak green peppercorns in bourbon for 30 minutes or longer.

Heat butter in a saute pan. salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm.

Add shallots to pan juices; cook 1 minute. Add green peppercorns and bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy cream and continue cooking until sauce coats the back of a spoon. Add herbs and any meat juices. Serve sauce over venison.
 
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