CWS4322
Chef Extraordinaire
It was clean out the fridge night. I had some awesomely tender venison steak left from Saturday. I cut that up into "chunks," added mushrooms and onions. I made a venison stock reduction to which I added butter and merlot. That got mixed in with the venison, onions, and 'shrooms. I served that over leftover mashed potatoes with mixed veggies and a salad. Dessert was a slice of cheesecake from the Cheesecake Factory for the Elders. The meat was very, very tender. I nailed medium-rare, more on the rare side. Both parents cleaned their plates.
