November 1994 Issue

Features

Columns

Environment

Sea Change

Unchecked growth of microscopic algae has muddied the water—and threatened the future—of Laguna Madre.

Politics

Stuck in the Middle

Shut out by the left, distrusted by the right, shunned by voters obsessed with change: What’s a conservative Democrat to do?

Miscellany

State Fare

Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious

Reporter

Reporter

Tiny Matters

Dallas’ James Burnett is single-handedly resurrecting the fortunes of his has-been idol, Tiny Tim.

Reporter

Bud Wet

Now that his plan for a new domed stadium has been foiled, the testy Houston Oilers owner ponders his next move.

Web

Venison in Pistachio-Cranberry Sauce

Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.Pistachio-Cranberry Sauce3/4 cup dried cranberries 2

Wild Rice With Pecans and Sun-dried Tomatoes

1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste  In a skillet, melt butter over medium heat and cook onion until

Pistachio-Cranberry Sauce

3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2

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