Beaujolais nouveau & Venison


I already miss these meals I made. We had Beaujolais for 2016 and I personally think this year is the best in my life. Didn't expect anything from young taste, but it was really good.


Well, I am such a well received guy because one of my students gave me fresh venison meat from hunting in western Mass. According to my student, sometimes wild deers are harmful animals in suburb areas and hunters are asked to eliminate those animals.


I haven't had venison before, so very excited to cook and eat it. Venison meat is very lean, so it was very good experience to cook it.


"Gamey" taste was expected, but my dish came out very fresh and elegant flavor. My friends were so happy about my dishes. Gluten free ravioli is hard to make, but I struggled a little bit and finally made them.


Have you had celeriac? This is celery root. I made puree. It is actually a very ugly and gnarled looking light brown bulb-type root which is very bumpy and resembling a large turnip.  Celery root has a distinctive taste that can be described as a cross between strong celery and parsley with a nutty twist. It has the texture of potatoes.


Squash is my main staple in season. It contains lots of nutrients and phytochemicals. Butternut squash is one of the most popular winter-squash vegetables. Seeds are a good source of dietary fiber and mono-unsaturated fatty acids that benefit for heart health.


My friend Mike sketched Tatekitchen. We had a wonderful weekend last month. How was your Beaujolais? My game dinner was awesome!