Let Them Eat Meat.

Let Them Eat Meat.

Buttery filet mignon. Sizzling cheeseburger. Spicy yellow curry chicken. Juicy cedar plank salmon. My mouth salivates at the thought of each of these. You see, when I think of these meals, my kitchen is nowhere to be found. I see a restaurant, & I’m at the table, far away from the kitchen of grime & dirty dishes. Given this food fantasy, I admit I am not a fan of cooking meat at home. Vegetables are far more pleasant to deal with, with their vibrant colors and all. I guess raw chicken does have a slimy pink tinge to it, but for some reason that just doesn’t win me over.

Despite all of this iffiness towards cooking meat, I bring good news for the omnivore! Last night, I cooked venison sausage. A heavier meat, I’m not counting on cooking this often, but it has big pros on my list!                       #1 Yum.                                                                                                                             #2 Low-maintenance. I don’t think I even touched the raw meat.                   #3 Husband-approved!

I got the base of this recipe from a friend, who actually also supplied me with the venison—so thanks, Kameron!

You’re going to want to make this, so prepare your heart & poise your pen.

Ingredients:

2-3 large sweet potatoes

High-heat cooking oil

1 pound venison sausage (or regular sausage if you must)

1 bunch lacinato kale, coarsely chopped (any kale would work, but I like this variety because it’s flat & easy to handle)

¼ — ½ C cream or half & half

Spices to strongly consider: coarse sea salt, pepper, cinnamon, ginger, cardamom

Shredded cheese of your choosing

Here’s what you do:

Pre-heat your oven to 400 degrees.

Slice sweet potatoes “au gratin” style (round slices). I used my mandolin to make this easier & to remove the risk of knifing a finger. I got ours pretty cheap at an outlet mall, but you can order a reasonably priced one on Amazon. Or of course, you can always go the manual route if you’re up to the challenge.

Put a tablespoon of oil in a large pan (I used grapeseed because it feels less popular than my olive oil & needs an esteem boost every now & then), & heat it up before adding your sweet potatoes. Drizzle another tablespoon of oil over the potatoes, & add a little water to the pan to create some steam. Cover with a lid, but turn the potatoes fairly consistently with tongs or a sturdy spatula. Don’t let the pan get dry!

sp

In another large pan (a cast iron skillet works wonders), brown your sausage. Once browned, turn heat to low & toss in your kale. Drizzle ½ of your cream.

kale

When potatoes are just getting tender, add to your cast iron. Drizzle the rest of your cream & work in your spices. Once all your ingredients are incorporated, sprinkle in the cheese.

Bake in the oven for 15-20 minutes. Consume, & be merry, friends!

done

I strongly recommend a glass of red wine with this dish (although I’m pretty sure I just had water with mine because the thought didn’t occur to me until just this second. My loss. Do better.)

Also, a word to the wise: After taking the cast iron out of the oven, leave a hot pad on the handle. There’s just something about a pan with a handle that makes people want to grab it as they get their food. This will bring immense pain & ultimately lesson the enjoyment of your upcoming feast. You have been warned.

Save these glorious leftovers, & serve tomorrow morning with a side of scrambled eggs or a couple of over-easy eggs on top. Soak in the accolades from all your people, & rejoice over one meal becoming two!

2 Comments

  1. James Chambless on December 12, 2015 at 12:16 am

    I think your husband might enjoy a good grill for Christmas. Cooing meat outside makes me happy and since it gets that chore out of the house it makes my bride happy, too.

  2. jenna winegeart on December 16, 2015 at 1:56 am

    You are so spot on, Sir Chambless! Blake has a good grill, & he enjoys grilling our meat, usually on the weekends. What he WANTS is a cool backyard. I think we could talk him into grilling nightly then.

Leave a Comment