Rosemary and Shallot Encrusted Venison With Sweet Potato and Carrot Fries

Rosemary and Shallot Encrusted Venison W/ Sweet Potato and Carrot Fries.

After eating a lot of soup and salad, Farmer Marty was ready for a meat and potatoes meal.  The rosemary and shallots were grown by us, and the venison was harvested by Marty!

  • ½ cup fresh chopped Rosemary
  • ½ cup chopped shallot
  • Salt and pepper
  • 2 slices of bacon chopped
  • Deer loin cut into medallions

Mix rosemary and shallots. Roll medallions in rosemary and shallots. Salt and pepper.

Brown in very hot (high) cast iron skillet. Heat skillet: bacon first; let fry for a few minutes, until almost crisp, then add medallions. Just long enough to turn the outside of venison grey – 30 seconds on all sides.  Put in casserole dish and bake on 325 until desired doneness. I prefer medium rare about 10 to 15 minutes.   –Farmer Marty

Sweet Potato and Carrot Oven Fries

I usually make this with just sweet potatoes, but on this day we had some leftover carrot sticks, and used a white japanese sweet potato to contrast with the orange carrots.  You could do this with any root vegetable.

  • Sweet potatoes cut in fry shapes
  • Carrot sticks
  • Olive Oil
  • Lime Juice
  • Cumin
  • Salt

Cut up sweet potatoes and carrots.  We soaked the sweet potatoes in a little salt water first.  This results in potatoes being soft inside and cripsy outside, however in this case, the carrots released a little bit of juice and everything ended up soft.  Sprinkle with generous amount of cumin and salt, drizzle with olive oil and lime juice, and toss together to coat.  Bake at 350 until the potatoes are cooked through.  Yum!   — Katie


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