I usually roast a turkey on the grill using either hickory or mesquite, but this year, the gathering at stately Hoge Manor is just my son and me. The main dish today is a venison roast that my son has prepared based on a recipe handed down by Mrs. Hoge.We now have more space in the freezer, and Saturday is opening day.
UPDATE—The roast was an excellent headliner for the menu. The Gentle Reader can see from the photo that we had zucchini and yellow squash with onions. The other side dishes were corn, asparagus, and mashed potatoes. Dessert was fig and date milk shakes.
I think I’m ready for a nap.