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« Trinity | Main | Addis Ababa: Culinary City Snapshot »

Mar 23, 2007

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Comments

david

Johanna...don't you make your own strudel dough? Didn't your Austrian grandmother show you how to do it? ; )

johanna

faaar too much work, david! i know how to make it, but the flour we get here doesn't lend itself to it... at least that's MY excuse!

Brilynn

Another amazing dish! I love venison.

Anita

I enjoy your blog tremendously and would love to subscribe to it. I just cannot find the RSS feed button on your site, even though, after doing a search, I found an older comment in which somebody asked you about it. You had answered that it is to be found directly under the calendar. Did you move/remove it from there?
Thanks!

Deborah Dowd

I just got a ton of venison from a friend who hunts including some tenderloins and backstrap, so I am definitely going to try this, but not crazy about prunes- what about cherry or some other fruit puree?

johanna

well... in my humble opinion, the next best thing would probably be apricot. let me know how that turns out, please!

peabody

My husband wouldl love this. I never prepare venison and he loves it so.
I too wish I was an octopus when throw a dinner party.

Joe

Your blog is one of the few I check back to frequently because my wife and I enjoy trying to make your dishes. We recently put up our own recipe website at www.myrecipes101.com and we're giving away a $300 gift card to anywhere the winner wants. With your great dishes and photos I think you stand a good chance at winning. Stop by and submit your best, hopefully you'll win.

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