So ~ for the past several seasons my family and I have enjoyed watching Master Chef – to the point where my daughter now sets a timer every time I cook to see if I can make our meal in one hour!
Tonight was no different and the menu was Venison Steak with Sauteed broccoli and Rutabaga fries!
The Broccoli and Rutabaga came from Minnesota Fresh Farm! To say that we were having a farm to table dinner tonight was spot on!
I prepared the venison by pulling it out of the fridge 1 hour before I intended to cook it to bring it up to room temperature.
I then fished out my 12″ Lodge Cast Iron Skillet and put it in an oven and pre-heated it to 450 degrees.
Next I cut my broccoli into little florets and blanched them – and threw them into a skillet – seasoned with salt and pepper about a T of olive oil and crushed red pepper. Then mixed together 1 t of brown sugar and 3 t of parmean cheese – mixed and set aside.
Next I peeled and cut up my rutabaga and cut into fry size pieces – tossed in 1 T of olive oil and some seasoning and put on a cookie sheet lined with tinfoil and put in the oven.
With about 20 minutes out from dinner time I threw some EVOO on my venison steak (after rinsing and patting dry) and some burger/steak seasoning – took the cast iron out of the oven and put on a medium/high flame on my stove top.
Seared the venison about 90 seconds and then flipped and threw the whole thing back in the 450 oven for 5 minutes each side since it was at least 1.5 inches thick.
I then pulled it out and let rest for 5 minutes.
Tossed the parmesan cheese and brown sugar on the broccoli.
Pulled out the rutabaga fries
Served with a red blend of Zinfandel, Syrah, Petit Syrah and Petit Verdot!