Last Night's Dinner

Sage Crusted Loin of Venison on Herbed Spaetzle with Sherry Mushroom Sauce and Pan Roasted Brussels Sprouts

For the venison, dredge the loin in seasoned flour, then a beaten egg, and then roll in a mixture of fresh breadcrumbs and sage.  Brown on all sides over medium high heat, then put pan in a 450 degree oven for ten minutes, and let stand on a room temperature plate for ten minutes before slicing.

For the spaetzle, beat two eggs into a cup and a half or so of flour, add some salt, pepper, and fresh thyme leaves, then whisk with water until it's the consistency of honey.  Drop into boiling water through a spaetzle maker or a can with 1/4" holes in it and cook until it floats, then drain it and let it cool.  When you're ready to eat, heat some butter and shallots over high heat, then add the spaetzle and pan fry.

Brussels sprouts are easy.  Fire up some bacon and toss them in on pretty high heat and cook until brown in spots.