Deer pool and Flourless Orange Pecan Cake

Yesterday I drove out to Crawford’s and picked up our venison. It must have been a smallish deer- there was only 40 pounds of meat. Small pools like that are easy- few shares need to be sold and the risk of loss is small. I hope there are more abandoned deer before the season is over, venison is rare and very popular. I enjoy venison more than beef in flavor and I like the sustainability. Venison is the ultimate in “free range and local” though I’m not sure we can claim any venison is organic. Deer invade commercial cropland as often as they can, so they do ingest pesticides and herbicides, even if they are never injected with antibiotics or hormones.

It will be so nice to have a break from pork! I’m already thinking about all the venison dishes I can make.  Wildbrauten! Venison en daube! Venison chili!

Tonight I made a cake I’ve been lusting after for months. Florida citrus just started showing up in stores last week from down south and I immediately bought two big bags of tangerines. This cake was originally made with oranges and almonds, I am using what’s in season right now- tangerines and pecans. The texture of this cake is almost souffle-like, very moist and intensely orange.

This recipe still needs some tweaking, but it's damn good just as it is.

Flourless Tangerine Pecan Cake

inspired by Citrus & Candy’s Flourless Orange Cake

4 tangerines
1 c sugar
1 1/2 c pecan flour
1 1/2 tsp baking powder
6 eggs

First take the whole tangerines and put them in a pot and cover with cold water. Bring the water to a boil for a minute, then drain the water and add fresh cold water. Bring back to a boil, then turn down the heat and simmer for an hour. Drain and let the tangerines cool.

Once the tangerines are cool, heat the oven to 350 and butter a 9″ cake pan. Cut each tangerine in half across the middle and carefully scoop out each seeds with your fingers or a small spoon. Put the de-seeded tangerines in a food processor.  Whirl in the food processor until chopped. Then add the eggs and sugar and whirl again until the pieces of orange peel are small and the mixture looks thoroughly combined. Then add the baking powder and pecan meal and whirl again until smooth. Pour into the cake pan and bake for 50 minutes. The top will puff slightly and may crack, and a skewer will come out clean. Let it cool in the pan for 20 minutes then turn out to cool entirely on a wire rack.

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