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Game .. how to cook the game

Padurescu_Vlad_49119

Guys i need help with a piece of deer . My gandma gave me like a half of a deer ``there you go , you`re the cook``except the fact my knowledge about venison is 0 .. i dry aged it like 2 days since my refigerator is not under 4 degrees constrantly and then put it in wine with salt for a day . Did i go wrong ? What next ? Any recipes ?

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Padurescu_Vlad_49119

Sir , you and your book are are a treasure

thank you . i will do some sausage since the meat was a bit chewy .. i dont think it was my fault .. i will also try the sous-vide for one piece and see the results

bkeene12

I'm not sure how much it will effect the final product as a lot of blogging chefs will put up what they "believe" in. Let us know how it comes out for future reference.

Padurescu_Vlad_49119

indeed fennel would be nice

anything ... wild can go really well indeed with it :P thank you ..

Padurescu_Vlad_49119

i had a piece of shank , the neck and now i have in a sous-vide bag a piece of ham ( idk if that is the right term ... the upper side of the leg )

Padurescu_Vlad_49119

no .. i havent boiled the wine .. dammit . Huge mistake ? thank you for the link

Padurescu_Vlad_49119

yea ... my mom suggested a ragu with pasta ... i was thinking about some dandellion ravioli .. except the fact there are no dandellions around ...

bkeene12

I'd start thinking about juniper berries and ginger snaps and see if you can get it into a Sauerbraten configuration... Making a savory red cabbage dish and some spatzle to ride along with it.

I'm hoping you boiled off the alcohol before you marinade the meat. Read what this cook has to say here

http://www.simplyrecipes.com/recipes/venison_sauerbraten/

tshewman

what "piece"? tenderloin can be good and is complimented with "earthy" -like foods (e.g. root vegetables). Have had it with fennel puree and quite good. Have also done it inside savory granola (alinea recipe) also excellent.

Cheryl_71360

My experience with venison is that it can be quite gamy. I would think dry aging it would intensify that gaminess, but that's just an opinion. I really only like the tenderloin and backstrap. I soak them in buttermilk for a couple of days then either grill or sous vide. As far as the rest of the animal I grind it for sausages.