Affordable Valentines Day Dinner

One of the most famous declarations of love penned by the famous Elizabeth Barrett Browning; How do I love thee? Let me count the ways. These days it seems more fitting to declare; How do I love thee? Let me count my money. Valentines Day may conjure up colors in various shades of red and pink, however green is splashed around as well in the form of currency.

It is shocking to see commercialism wrap its ugly claws around such a sweet day. A dozen roses will cost $50-$80 dollars this week but next week maybe $12.00. Even more unfathomable is the price of a dinner for two, especially when the fare being offered is often filets, lobster, and sea scallops to name a few. I avoid restaurants during holidays such as these because it just seems so overrated and the crowds, oh my!

My wallet has a budget and it doesn't include roses, diamonds, and filet mignons with lobster tails. However I do want to shower my husband and sons with love by virtue of thoughtful gestures. So begins the Valentine Dinner query. What to feed the ones you love can be perplexing especially when the budget is tight and you have your heart set on something fantastic and out of the ordinary. Attempting to pull out a gourmet meal for which you may never survive the preparation is just plain crazy. Sadder yet, is watching a very expensive fillet burn or bounce its way to the table.

But this is New Hampshire folks, and the one thing we have a plenty is venison. It is cheap because chances are good your man had a good year and at bare minimum bagged at least one deer for the freezer. If not, I bet a neighbor did and would be glad to share. If all of those avenues are a wash, then check Hannaford's or Market Basket which often have venison medallions on display at the meat counter. At a price we can afford too!

My in-laws make the most wonderful beef wellington every year for Christmas and it is my very favorite meal. A while back a friend of ours shared some of his venison with us and our freezer floweth over! On a whim I decided to create my own rendition of a beef wellington using small venison steaks or medallions. It was such a triumph and my husband was putty after eating that meal. I eventually made it for the in-laws too and they both said that they would never have known it was venison, they truly believed it to be a filet.

My in-laws use crescent roll dough to wrap their wellington but I chose Phyllo dough because I like the flaky elegance it gives to the smaller medallions. I also eyeball this recipe which came from my own head so I will do my best to arm you with measurements, but truthfully use less or more of any ingredient you like the most. Lastly my favorite thing to do is drive it home with presentation and this particular bundle presents like a well wrapped present. As for side dishes, well, nothing says I love you to a man more than a good potato. So choose your favorite and serve it up.

Venison Wellington

Ingredients:

2 tablespoons butter

2 cups diced mushrooms

1/4 cup diced shallots

2 cloves crushed garlic

Small palm full of Herbs of Provence

1 cup Marsala wine

4 venison medallions or small venison backstrap steaks

16 sheets of Phyllo dough, thawed

Melted butter (about 3-4 tablespoons)

Salt and pepper to taste

Scallion greens for garnish

Directions:

Preheat oven 350 degrees

Over medium heat, cook mushrooms, shallots, and garlic in butter for a few minutes and add Herbs of Provence. Stir well. Add Marsala wine and reduce, stirring occasionally until all liquid has evaporated. Set aside. Lightly season each medallion with salt and pepper. Divide mushroom mixture into four servings.

Lay one sheet of phyllo dough out on the counter (keeping the others covered with a damp cloth) brush with melted butter and top with another sheet. Continue until all four sheets are stacked. Place one fourth of mushroom mixture on dough and top with seasoned medallion. Grab excess dough and gently pull them up and gather them as you would wrap a bottle of wine. Gently twist and secure with a piece of butchers twine. Brush finished bundle with more melted butter. Repeat for the next three.

Place wrapped bundles on a baking sheet and place in an oven. Cook for about 25 minutes for medium. I usually go 18-20 as we like rarer meat. When done cooking, remove butchers twine and replace with scallion greens, by tying it into a pretty little bow.

Note* If your medallion or steak is bit large you may not be able to wrap it wine bottle style. That's okay, just gather up excess dough and place that side down on the baking sheet. When ready to plate: take your scallion greens and with a sharp knife slice each green into ribbons, and place on top of bundle for a pretty garnish.