More eats..

Yesterday, just as we were headed out for a drive at around 5pm, someone calls hubby and asks whether we'd like some venison. Friends had gone hunting and caught a deer. We ask for a 2kg chunk which goes for RM50/-. Everyone agrees it would make for a good sunday roast dinner so the drive is cut short as the chef has to get to work, pronto.

Made a dry rub for the roast consisting of crushed dried rosemary,freshly ground black peppercorns,salt and some flour. Just take out that lesung and crush those spices, coarsely. Mix everything together and rub all all over the chunk of venison. Or you could do this with beef, tastes great too. This is what mine looked like after 1 1/2 hrs in a moderate oven. Served with roast potatoes and some blanched veggies on the side. Carrots, broccoli, cauliflower or whatever's your fancy. For the gravy-gently fry some chopped onions (bombay/spanish/bawang besar)in butter and add a tablespoon or so of flour. Fry for a few minutes before tipping in any of the pan juices from the roast. Add some water and simmer till gravy thickens and reaches a pouring consistency. Here's the pic of the roast and veggies.



Here's the roast & gravy on the side. Camera batteries went flat right after taking that pic above,so used a cellphone camera for this one. None too sharp, eh.



Oh, for starters, I made french onion soup. Eventhough I left out the white wine and only used beef broth, it tasted superb. And oh, couldn't find gruyere cheese in my favourite supermarket, so used mozzarella instead. Try it. You won't regret it.


2 T. oil

3 T. butter

6 C. thinly sliced onions

1/2 t. sugar

2 1/2 qts. beef broth

1/2 C. dry white wine

sprig fresh thyme (optional)

salt and pepper to taste

8 slices slightly stale French bread

2 C. grated Gruyere cheese

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.