as mentioned numerous times on this blog, we have a lot of venison. i am now exploring different recipes in the pursuit of making space for things other than meat in the freezer. anyways, i reused the meatball recipe shown here but switched the venison for the turkey. i would say the result is as good as the original. the asparagus was simply sautéed in a medium pan with some olive oil, salt, and pepper, and then i drizzled a little balsamic vinegar for extra flavor.
oh and yes i am cooking by myself on my birthday. but i’ll be celebrating it on friday at l’etoile, so you don’t need to feel bad for me!