After Jim's marathon workout (1200 calories burned plus lifting and a bike ride home), he felt the need to cook a massive amount of venison biscuits and gravy by adding fennel, red pepper, black pepper and salt to a package of ground venison that had been cut with 10% pork fat.
As the meat was browning, Jim made the recipe for Cream Biscuits with Cheddar Cheese from The New Best Recipe book. They only took 20 minutes or so. After the biscuits were in, he turned his attention to the gravy. Flour was added and browned then, because he has to add cream rather than milk, Jim added chicken stock. Three eggs cooked in schmaltz and it was a good thing. Then he went down hard.
Peta's Italian Chicken with beets and leftover spelt made a tasty dinner.
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