This was the only dinner picture I got. Oops!

We had a couples dinner and game night tonight with braised venison tacos and sweet cherry lime hand pies. We had four other couples over and after eating the venison with tomatillo salsa, avocado salsa, some sort of smoked French cheese, and grilled onions, we played a rousing game of Quelf and thoroughly enjoyed some pie. It was a good time had by all. I will give a couple rough recipes for the things we made. Marcus doesn’t typically measure things so most of it is estimated, by me.

Braised Venison
3 lb venison roast (or meat of choice; we’ve also done pork butt)
6T butter
32oz box beef broth
22oz bottle dark/brown beer (we tend towards Negro Modelo or Newcastle)
2 onions, roughly chopped
6 cloves garlic, smashed

Spice Rub
1T brown sugar
1T cumin
1T flour
½T coarse salt
1t black pepper
1t paprika
½t cayenne

Melt butter in large, heavy pan, add onion and garlic and saute until translucent. Coat roast on all sides with spice rub and brown in butter until seared. Add beer and broth. Cover and place in 425° oven for three hours. Turn oven down to 250° and shred meat before returning to oven until ready to serve. (If making a day ahead of time like we do, turn oven off after the first three hours. The following day, shred meat and put in 250° oven until heated through, about 1 hour.)

Tomatillo Salsa
2T butter
10 tomatillos, hulled and washed
1 white onion, roughly chopped
6 cloves garlic, peeled
2 limes
1 Serrano chili
1 jalapeno
2 chipotle in adobo sauce

Put jalapeno and Serrano in a dry skillet over high heat until blackened (this can also be done under the broiler or directly over the flame of a gas stove). Place in paper bag, fold to seal, set aside for 10 minutes. Melt butter over medium high heat and brown onion and garlic, add to food processor bowl. Brown tomatillos, add to food processor. Take chilies out of bag and peel, remove seeds if you want less spicy heat. Add chilies and the chipotles to food processor . Squeeze juice of the limes over everything and pulse until it reaches the desired consistency. Cool in fridge until ready to serve.

I think everyone has a go-to recipe for guacamole and while this is not mine, it was very good.
4 avocados, peeled and cubed
½ white onion, chopped fine
4 cloves garlic, chopped fine
2 Roma tomatoes, seeded and chopped fine
½t salt
dash of black pepper
dash of cayenne
juice of one lime

Put all ingredients into medium bowl and gently fold until mixed.

Warm tortillas in a low temperature oven. We used a smoked French cheese but there are many options out there. On the table we put the meat, cheese, salsa, guacamole, raw diced red onion, some grilled yellow onion, grilled jalapenos, and he tortillas and let everyone make their own. It made about 35 tacos, though we ran out of guacamole. The pie was the same recipe I used at Christmas but with a cherry lime filling instead of apple. They didn’t rise as much as they should have but they were still delicious. All in all, it was success!

Quelf was a good time, though it tends to last long. 10 people playing at a time was probably few too many, maybe teams would work more efficiently. We’ve tentatively planned on a dinner/game night once a month but last time we said that was three months ago :)

Thanks everyone for the good time!

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