So I was fortunate enough to be sent back with some elk and deer meat from my trip to Idaho at the beginning of the month. I did take some carne asada from down here to my wife's uncle so they were more then happy to send me with a care package. Last night I cooked up some white tail back strap steaks. I was inspired by a recipe from the new Meateater cook book. The original recipe is "Grilled venison over cauliflower puree with a balsamic reduction" I made a few slight adjustments. Instead of the puree I used mashed potatoes and then my wife made a side of green been casserole. It was one of the best meals I've had let alone made. Had no idea was a balsamic reduction was but super simple and delicious on the venison. After making elk burgers and now this my wife is now looking forward to me hunting more. So guess that's a great thing! Already planning my trip for this October to go back for elk season with her uncle.
