Some years ago we got this glorious orange Le Creuset braising pan, and since then I’ve been inclined to braise everything I don’t grill. Contents today: venison rib chops—something that probably would grill very well, but Jackie likes the way I braise it, so that’s what I’m doing.
A couple of days ago Jackie braised some wild-caught venison, and today there was just a bit left that she included in some fried rice that she served as a side dish along with the wild-caught sockeye salmon that I cooked (cumin and zaatar as seasonings).
No pics, but trust me: A lovely and very wild main meal of the day.
