By today’s end, temperatures should be creeping up to the mid-40s and before the week ends, we’ll be seeing whole days in the 60s! Yes, spring is almost here and while we couldn’t be more excited to ditch our winter coat, we’re feeling a strange burst of preemptive nostalgia for winter’s foods, especially venison. Venison, for the uninitiated, is deer meet (don’t think about Bambi’s mother!). It’s extremely lean, which makes it a nice choice for the diet-conscious, yet when it’s prepared well, it’s quite flavorful. The Hub has plenty of gorgeous dishes to offer the venison enthusiast. Here are three of the best.
•Amelia’s Trattoria serves up a plate bursting with the flavors of cold-weather New England: pan-seared venison tenderloin with parsnip puree, blueberry demiglace, and fresh bay leaves. Parsnips! We’ll miss those as well.
•If you can manage to get into the very popular O Ya, treat yourself to an order of very briefly seared venison tataki, which comes with a porcini crema and a drizzle of ponzu oil.
•Venison gets raw at Via Matta, where it’s served as carpaccio alongside freshly cracked black pepper and smoked ricotta, two ingredients that make everything better.
[Photo: Novelty Guns]