In the winter down here, we will wrap apples in paper to keep them for as long as we can. But, as it gets closer to Spring, we have to try to use up the last of the fresh apples. Here, I’ve stacked whole apples on top of a 7 lb venison roast, with some onions, carrots, celery, a touch of cinnamon, and a few peppers. The apples all just disintegrate into the meat as it cooks down. It’s not a sweet taste, but it makes the meat more buttery.
Served over Jasmine rice with avacados... and a fermented chili garlic sauce.
Wintertime comfort food.
Slap your Moma!
Oh, and the buck’s name was Thomas. I think.
Served over Jasmine rice with avacados... and a fermented chili garlic sauce.
Wintertime comfort food.
Slap your Moma!
Oh, and the buck’s name was Thomas. I think.
