I admit that after weeks of baking and cooking for the holidays, I didn't feel like cooking a darn thing this weekend. It didn't help that the hubby is out of town on business, freeing me up to live shamelessly off leftover ham biscuits, frozen egg rolls and cereal.
Saturday, I finally headed to Fresh Market for a few prepared items, but the only cooking I accomplished was a portobello mushroom stuffed with creamed spinach from the deli case.
Sunday was even worse-- a bad meal at a chain restaurant near the mall, where the service was so poor I felt like getting up and leaving.
But now it's New Year's Eve and it feels like time to get those creative juices flowing in the kitchen again.

Tomorrow, I'm heading to a New Year's Day brunch, where I'm excited about trying my pal Randy's famous collard greens and black-eyed peas. I'm taking a simple salmon spread (one small can of salmon blended with one 8-oz. block of cream cheese, fresh dill and lemon juice) that I learned to make last week at a tasting at Roanoke Natural Foods Co-op.
If you're not in the mood for traditional New Year's fare, I've got a delicious Dutch oven recipe that I've been dying to share since before Christmas.
My co-worker, outdoors writer Mark Taylor, brought this Oven-Braised Venison Ragout and some garlic mashed potatoes to the newsroom's holiday potluck on Dec. 15 and took top prize in our best dish contest. It was KILLER.
When it comes to cooking up fresh fish or wild game, Taylor's a hard one to beat. I still think I could beat his venison chili, but that's a challenge for another day.
If you're not into deer meat, beef could be substituted in this recipe. I think Taylor cheated and used venison tenderloin instead of standard stew meat. But it was, after all, a contest.
One of Mark's tips: Be sure to trim off as much fat as you possibly can from the venison. The fat carries that gamey taste some folks dislike.
Looking for a delicious dessert to pair with this ragout? Check out this recipe for an Eggnog Pound Cake on Simply Recipes. It's a great way to use up the last of that eggnog that has been lurking in the fridge.

Happy New Year!

Oven-Braised Venison Ragout

3 lb. boneless venison, such as rump pot roast, sirloin tip or top round, cut into 1 1/2-inch cubes
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
3 oz. pancetta, finely chopped
1 yellow onion, finely chopped
6 fresh parsley sprigs
3 fresh thyme sprigs
2 bay leaves
4 cloves garlic, minced
1 1/2 cups dry red wine such as Barolo, Cabernet Sauvignon or Cotes-du-Rhone
4 cups chicken, beef or veal stock
1 Tbsp. tomato paste
1 lb. pearl onions
2 Tbsp. unsalted butter
1 lb. small, fresh button mushrooms, brushed clean
2 Tbsp. chopped fresh flat-leaf Italian parsley
Salt and freshly ground pepper

Preheat oven to 350 degrees. Place the venison in a bowl, sprinkle with flour and toss together.
In a heavy stew pot over medium heat, warm 1 Tbsp. of the oil. Add the pancetta and onion and saute until the onion is soft, about 10 minutes. Using a slotted spoon, transter to a plate.
Raise the heat to medium-high and add the remaining 1 Tbsp. oil.
Working in batches, add the venison and cook, turning occasionally, until golden brown on all sides, 10-15 minutes. Using kitchen string, tie the herb sprigs and bay leaves into a bundle. Return the onion and pancetta to the pan along with the herb bundle and the garlic.
Raise the heat to high and pour in the wine. Bring to a boil, scraping up any browned bits, and boil until the wine is reduced by half, about 5 minutes.
Add the stock and tomato paste and bring to a boil. Cover, place in the oven and cook until the venison can be easily pierced with a knife, about 1 1/2 hours.
Meanwhile, peel the pearl onions as follows: In a saucepan, combine the onions with water to cover. Bring to a boil and boil for 2 minutes. Drain, rinse and drain again. Trim off the root end of each onion, then cut a shallow X into each trimmed end. Squeeze each onion gently to slip off the skin. Set aside.
Melt 1 Tbsp. of butter in a frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly golden, about 10 minutes. Transfer to a plate.
Melt the remaining 1 Tbsp. of butter in the same pan. Add the pearl onions and cook over medium heat, stirring occasinally, until lightly golden, about 10 minutes. Set aside.
When the venison is tender, remove it from the oven and add the onions. Place over medium heat and bring to a simmer. Cook, uncovered, until the onions are tender, about 20 minutes. Add the mushrooms and stir to heat through. Discard the herb bundle. Stir in the chopped parsley and season to taste with salt and pepper.
Serve immediately. Serves 6.

Source: Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
Image courtesy of Williams-Sonoma.com.

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• Posted by Lindsey Nair in Recipes
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