Wednesday, 12 September 2012

Venison Steaks with Caraway Cauliflower and Anya Potatoes

Last weekend Z took the boy on a trip to Headingley so that I could crack on with some of the urgent DIY that a Victorian house demands.  We are slowly reinstalling a cast iron fireplace, replacing an ugly 80's gas fire in the process.  My task for the day was to chisel out the existing mortar from beneath the hearth tiles so that they can be relayed.

Z's trip was actually to a craft fair in Heart, but she also managed a trip to Headingley Farmers Market and picked up a few goodies.  One of Z's finds was a purple cauliflower.  I have seen them in seed catalogues but never seen one in the flesh, let alone eaten one.  As with all oddly coloured vegetables, I assumed* that the purple cauli would taste the same as the standard creamy white version.

With that in mind we decided to serve the cauliflower as a side veg, steamed to keep its colour.  We raided the freezer and found a couple of venison haunch steaks that were begging to be eaten.  The venison was simply fried for a couple of minutes on each side and allowed to rest.  The steamed cauliflower was tossed in butter and cracked caraway seeds.  A pile of anya** potatoes finished off a plate of food I could sit down to night after night.

**one of the nicest potatoes out there.

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