Throw Together Meal – Venison, Corn, and Mac & Cheese

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March 17, 2011 by Sara Kreidler

So maybe we went to the bar with Nikki and Eddie following a long day at work, and maybe we had a lot to drink and nothing to eat, and got home around 10 pm a little tipsy and a lot hungry. We had thawed the venison the night before, planning to make it for dinner at a reasonable dinner hour, but that didn’t happen. We had also planned to make scalloped potatoes, but since those take about 20 minutes to prep and an hour to cook, that wasn’t going to happen at 10 pm. So we threw this meal together, and it was pretty damn awesome. As usual, the picture makes this look not very appetizing, but that’s because I am the worst photographer ever and have no skills or patience for photoshop; poor photo notwithstanding, this was really one of the best meals ever.  

The corn came from our CSA this summer, and we cut it off the cob after boiling it, and then frozen the kernels. They were still very, very sweet. Add butter and salt.

Late Night Mac and Cheese


  • ¾ box leftover bowtie pasta, cooked al dente
  • 2 handfuls of grated mozzarella
  • 1 handful of grated parmesan
  • 1/3 of a small log of goat cheese, broken into crumbles
  • 2 pats of butter
  • Salt and pepper


  1. In a large bowl, toss pasta with cheeses, butter, salt and pepper until well coated and gooey and delicious.
  2. Serve.

Venison Steaks


  • 1 pound venison “fish” steaks
  • 1 cup flour
  • 1 tablespoons garlic powder
  • Salt and pepper
  • ½ stick of butter


  1. Combine flour, garlic powder, salt and pepper.
  2. Dredge steak in the flour mixture and set aside.
  3. Melt butter in an iron skillet.
  4. Cook steak in skillet very quickly.
  5. Serve.


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