Deer - Two Ways: Way 2: Cold: Ciervo
This is not as much a recipe as a technique. The meat is roasted exactly the same as the other day but presented differently.
Properly done deer is quite a treat cold. In this case it's just the deer and the raspberry sauce although I considered making it into a Deer Salad.
Procedure:
- Roast the deer. Perhaps even less well done than before (max internal temp of 55C [130F]
- Slice very thinly. Maybe a ½cm [¼"]. Thin is the trick to being able to enjoy bunch of the sauce with each slice. We need lots of surface area to coat with sauce.
- For a salad cut the roast in half horizontally first so you make thin, narrow slices; a size like duck breast.
- Arrange on a plate
- For a salad put the meat on top - don't mix it in with the greens
- Puddle the raspberry sauce next to the meat
- For a salad thin the raspberry sauce with red wine vinegar and virgin olive oil (equal parts of each of the 3) to make a raspberry dressing
Really, this is a sort of "what to do with leftovers" post
3 comments:
Absolutely disgusting!
Yes, quite right. The quality of the foto is quite disgusting. That was done with my HP iPaq camera - which doesn't have a macro mode or a very fast "film speed" nor a flash not to mention very few megapixels; but I've gone out and over-splurged on a new phone/camera/organizer/gps/internet thingy (the Nokia N95) so the next pics should be considerably clearer.
Or perhaps the disgusting part was meant to be about the sauce? Sure, something like a blackberry sauce might have been better. That would give it more of the "wild" touch that a nice venision merits. I'll give it some thought.
That's venison (not venision)
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