A few years ago, before I made the move to Madison, I went through a major DIY food phase. I lived by myself and hung out with my good friend The Chef quite a bit. Food blogs like TheKitchn and SmittenKitchen, among others, played a big part in my foodie phase. I taught myself to make yeasted bread (stollen, challah, sandwich), to brown butter, to make jam and candies (blackberry jam, salted caramels, divinity), and a number of other foods (puff pastry (never again), cream soups, cheesecake, yogurt, wine). In fact I’m pretty certain this food phase is part of what convinced Matt to ask me to move up here.
Anyhow, in the three years and some change since I moved to Madison, my cooking adventures have tapered off some. Work and school and things get in the way, and suddenly tackling a huge cooking project just to say I did it doesn’t sound like as much fun as it used to. I’d have to do dishes and wipe the counters and honestly probably mop. And don’t even get me started on getting rid of the products of such endeavors: we don’t need that many cakes/cookies/home made caramels/whatevers lying around. They don’t mesh well with strength training.
I do still cook (obviously), and I still read those blogs. So last week, when this recipe showed up at Smitten Kitchen, I knew I had to try it with some ground venison. So I picked up mint and feta, and away I went. I followed the recipe exactly, except for the sub of ground venison for ground lamb.
This was excellent, and it made a ton of food. I have enough left over for lunch the next couple days, and it should reheat pretty well. It was a good, quick-together meal for a week night. The longest part was rolling out the balls themselves, all together it took about 45 minutes to prep, and I was moving slowly and disorganized. Opa!