Courtesy of the National Museum of the American Indian
For the past six months or so I've been on my very own personal quest to try different types of game. Why? Well, I've been doing a great deal of research into my family history and have become curious about the types of foods my ancestors might have eaten while living in more rural settings in Kentucky and Virginia. While the best game-oriented meal I've eaten so far were the dry-age buffalo steak sliders from the restaurant of the Teton Mountain Lodge and Spa in Jackson Hole, Wyoming, I was caught off-guard at work yesterday when the cafeteria at my job served up roasted venison thanks to guest chef Richard Heltzer of Mitsitam Native Foods Cafe at the National Museum of the American Indian in Washington D.C. (which I visited for the first time in December). He was in town promoting his new book The Mitsitam Cafe Cookbook: Recipes from the Smithonian Museum of the American Indian. (There was a book giveaway the same day which I sadly lost and pouted about the following day in the office.)
The vension was served with a rosemary demi sauce and was much better than expected, especially because it was being served cafeteria style and not made to order. It did not have the strong game taste imagined it would, tasting more like beef. The meat was cooked perfectly (medium) and appeared to come straight from the kitchen. Seriously good lunch.
Also served with the meal was a side of oyster pudding which I must learn to cook myself. I will be ordering a copy of the book a.s.a.p.