Kingly Foods

I was watching a food show on Food Network the other night and they were talking about what makes a good chef. Mentioning exceptional senses of smell and taste as well as being able to see the food. But what caught my ear was that a good chef can improvise. Figuring I’m a good chef I decided I shall do so myself! Not a good idea. But definitely a good experience :)

I experimented together a venison roast of loin. It didn’t taste bad, it just didn’t match. I won’t tell you the mismatching ingredient yet, let’s see if you can guess!

Heres what I used:

• about 1lbs of deer loin
• couple of table spoons of olive oil
• 1 yellow squash
• 2 carrots
• about an inch fresh ginger root
• 1 cinnamon stick
• garlic
• Jamaican “Pickapeppa Sauce”
• 1 large sweet potato

Oil up a deep pan for the deer, set the oven at 350F and just mix all the ingredients together. Mince four cloves of garlic, halve and cube the squash, chop the carrots, slice the ginger root thinly – one slice per piece of loin. Pour over the pickapeppa sauce and mix until everything is covered. Then pour the mix into the oven dish and put it in for about 20-25 minutes for medium rare meat.

While the deer is cooking, cut the sweet potato into long strips/fries. About a third of an inch thick each. Fry them either in oil or butter but be sure to turn often. They burn very easy and take 5-10 minutes to cook.

So can you figure out what the mismatching ingredient was?

Answer: GINGER

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