Eating Locally Inspiration

Dear editor,

I saw the local food challenge in Bay Weekly (July 7). I am sharing a photo of our dinner last night. I made venison loin from my autumn bow season deer harvest; the coating on the loin is cracked black pepper and minced garlic. We grew 80 bulbs of garlic this year so it was homegrown garlic. My sauce was a mushroom-onion-wine based sauce, the wine in my sauce came from Crow Vineyards on the Eastern Shore, and their 2019 Cabernet Franc Reserve was an outstanding complement to enjoy with the meal. Steamed yellow beans were locally sourced. The venison was served on a bed of caramelized onions with wild rice and sauteed mushroom side dishes. Garlic bread helped sop up the sauce to clean the plate.

Venison is baked at 425 degrees for 8 minutes, add pats of butter, finishing cooking to medium rare (I remove the meat at 125 degrees and let it rest 5 minutes for the perfect finish).


Peter Tango of Deale