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:

  1. Roast the deer. Perhaps even less well done than before (max internal temp of 55C [130F]
  2. 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.
  3. Arrange on a plate
    • For a salad put the meat on top - don't mix it in with the greens
  4. 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
Done

Really, this is a sort of "what to do with leftovers" post

3 comments:

Anonymous said...

Absolutely disgusting!

willson said...

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.

willson said...

That's venison (not venision)