Rose was cleaning out the recipe card box, which was packed with too many cards that we no longer use, when she ran across one of our old favorites that we hadn’t had in a long time.

So we decided to have it for dinner last night (not the card). Yes, this is its name on that old recipe card. We concocted it back when we were graduate students and never gave it a more appealing name. It’s easy to make and remarkably tasty. We updated it on the fly; it’s just as good as ever.

Ingredients

1 lb. caribou burger
½ onion, chopped
1 jalapeño, chopped
½ cup sliced mushrooms
1-2 tsp herb blend (basil, oregano, garlic)
some half and half
some red wine
salt and pepper to taste
mashed potatoes

Shit on a Cloud with peas.

Start by getting the mashed potatoes going: chunk up several potatoes and steam them for 15-20 minutes. We do them with the peels on, so it’s fast, easy, and delicious. Saute the onions in olive oil for a bit, then add the meat and jalapeño. When these are about half cooked, add the rest of the ingredients and simmer for ten minutes or so with the lid on. On the liquids, just use a few glugs of the wine and half and half. You want some liquid in the bottom but you don’t want soup. Mash the potatoes with some butter, garlic, and half and half. In plating up, put down a good bed of potatoes with a hollow in the middle, and then spoon in stuff from the pan.