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First was a loin of venison confit. I browned it and then covered it in olive oil, garlic cloves, onion and bay leaves. Cooked at 225degF until it hit an internal temp of 140 and left out to carry over cook. The next day the garlic and onions were cooked for an extra hour at 225 before the loin was added back in to heat through. Loin was sliced thinly and served with bread and the following pan sauce:

The pan that was used to brown the loin was deglazed in merlot and a sliced onion was added. The wine was reduced many times with mushroom demiglace until it was thick and very glossy.

Second was rack of venison (4 bones) The rack was coated in cloudberry perserves and dipped in a mixture of hard grated cheese and lots of black pepper. It was pan fried, cheese side down in the garlic oil from the confit. After browning the cheese I flipped it over added the extra remaining cheese on top and baked at 350degF until internal temp hit 145degF and took out to rest before cutting into 4 chops.



( 4 comments — Leave a comment )
Dec. 22nd, 2006 04:30 pm (UTC)
So not fair. You've gone and made me drool all over my keyboard again.

Also, your icon's broken.
Dec. 22nd, 2006 06:13 pm (UTC)
Try it again? It loads just fine from my work PC as well as my home one.
Dec. 22nd, 2006 07:00 pm (UTC)
Nope. Must be this machine-- it ignored images for me yesterday, too. *sigh*
Dec. 23rd, 2006 04:38 am (UTC)

Damn you! You've reduced the state of my brain to that of Homer Simpson's contemplating a donut.
( 4 comments — Leave a comment )