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/ck/ - Food & Cooking


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13333348 No.13333348 [Reply] [Original]

I've got so much venison and id like to make my friends a dish that will blow their fucking minds more than a 50 cal to the cranium and leave them begging for more. Any ideas?

>> No.13333367

>>13333348
Hint: proper wine will be your friend.

>> No.13333387

>>13333367
For serving or cooking? I've already made osso buco a few times with a decent red.

>> No.13333406

>>13333348
Venison is gross and tastes game-y no mater what you do to it. You're not blowing anyone's mind by serving them venison.

>> No.13333460
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13333460

>>13333406
>Gurrr, I like my meat to taste plain and bland
>Dmmphh, beef is supposed to taste like nothing

>> No.13333462

>>13333387
Both

>> No.13333501

>>13333460
Rent free

>> No.13333580

>>13333348
Femanon here, no way I would eat something so cute!

>> No.13333591

>>13333406
>dumbfuckery
The absolute state of this board. Venison is a delicacy for the non-stupid.

OP, roast the backstraps to around 140 degrees internal, seasoned with some fresh herbs. Make a wild berry compote. Serve the meat over a pilaf or mild mashed potatoes, drizzle with just a small amount of the berry compote.

Serve with a really bold zin or a dago red like a brunello.

>> No.13333605

I wouldnt mind hunting deer and rabbit and taking it home and eating it but I live in the suburbs so its not possible. Hunting food isnt a thing around here.

>> No.13333608

>>13333460
your pepe is your brain on meat

>> No.13333622

>>13333605
Almost all Americans live with 90 minutes of a hunting area.

But maybe you're not good enough to be an American.

>> No.13333623

>>13333348
Venison bolognese, venison carbonara, venison and goat cheese stuffed ravioli. I just happened to have a bunch of ground venison and ingredients for pasta dishes. All were great. Burgers with caramelize onions and some sort of blue cheese would be good maybe with some bacon on brioche buns or Japanese milk bread buns.

>> No.13333634

Venison pairs excellently with cream sauces.
The richness of the meat is dampened somewhat by the fat in the cream. If you have particularly iron-y vension that is a great method.
I normally adapt JKL-alt's stroganoff recipe a little bit and pair that with the backstraps. Or do venison au poivre.

Normal gravies work great as do wine-based pan sauces. There isn't enough connective tissue or fat to do any proper roasts, but that deep venison flavor is great for stews as it doesn't mellow out from the slow cooking like beef tends to.

>> No.13334102

>>13333591
Why do you need to do all that stuff to it? If the eat tasted so great, you would be able to just throw it on the grill and eat it.

>> No.13334120

>>13334102
>just grill it
Sure, nothing wrong with that. Really damned good, actually. But OP was looking for something special. The meal I suggested is very similar to one I ate at the Post Hotel in Lake Loise, Canuckistan. It was extraordinary. Wife and I made the mistake of a weak cabernet which is why I suggested a meatier wine.

>> No.13334267

>>13334102
Venison doesn't really grill up too well in my experience.
I'd say its easier to dry out than chicken breast so you really need a careful application of heat that you don't really get on a grill. The heat from the coals is just less consistent than that from a gas burner.

>> No.13334294

>>13333348
It's great in chili, OP.

>> No.13334501
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13334501

>>13334294
>chili
>mind-blowing

Pick one, pal.

>> No.13334789

>>13333348
Assuming you have backstrap still, cut it into about 1" thick rounds and treat it like the finest steak you'll ever eat. Kosher salt crust and black pepper, high heat sear in the best olive oil you can find, reduce heat to med low and drop in a tablespoon or two of butter to finish with a thinly sliced clove of garlic until desired done-ness. Baste with butter while cooking. Plate and cover (foil) and let rest 5-10 minutes. The less cooked the better as venison should be consumed, at most, mid rare. 125-130F and account for rising temp after you let it rest About +5F-+10F.

And for God's sake make sure you remove the silver skin completely.

>> No.13335541

>>13333605
I live in England so I have to travel around 2 hours for hunting, if I can do it then you can too. Got a few hares in the fridge and some ducks hanging as well, they cost so little if you hunt them yourself they're basically free.

>> No.13335553

>>13334102
I throw it on the griddle and have it blue or rare every day. Easily my favourite type of meat. I just wanted another way to cook it. You do eat foods that aren't just steak, don't you?

>> No.13336044

>>13335541
Why are you hanging your ducks? Sounds a little perverse.

>> No.13336052

>>13333605
Start with edible pests like wild hares.

>> No.13336369

>>13333348

Make a chop suey & get heavy handed with the garlic.

Also the neck is the best part of the deer, roast that whole & baste with something sweet

>> No.13336587

>>13333348
Burgers. I converted a vegetarian with one. She won't eat farmed meat, but goze crazy for game.

I usually give her a few lbs of deer a year.

>> No.13337601
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13337601

jerky mostly

>> No.13337610

>>13333348
I like making stew with it.

>> No.13337735

>>13333348
roast it and stew it
make sausages and roast them then stew them

>> No.13338048

>>13336044
I found out they were paedophiles.