What to do with all this venison?

Peta was getting home late on Monday night, so Jim pulled out some ground venison and revved up an old stand-by: Sausage Risotto with Greens. This is the third time we've done the recipe and have changed it the same way every time as we recall.

Jim bagged a nice deer in Wyoming last Fall and it netted about 60 pounds of meat, most of which he had ground for versatility, not a great call in retrospect. You can break a glass, but it's much more difficult to un-break a glass. The meat is venison, as we said, cut with 10% pork fat. We added probably twice as much as the recipe calls for, added one chopped Portobello mushroom and threw in some dry vermouth, a usual suspect when we make risotto. We found mustard greens at the store this time but the dish does fine with the even more bitter dandelion greens.

We had a cup each last night because it was late and it made 10 cups total. Jim had two cups for lunch and that lasted until he got home.

We've gotten on the Livestrong website (even though Lance is a doper) and started to track the calories, etc. of the food we eat and prepare as well as our calories burned through exercise. Total calories of the Sausage Risotto with Greens per cup is 371.

Jim and Peta