Discussion
tontoro said:
what species?
never cook past medium rare at the absolute limit
Species is important.never cook past medium rare at the absolute limit
Red needs more cooking than Sika or Fallow. Roe needs the least. Also depends on the hanging.
Sweet and fruit in the pan juices goes best IMO. eg. Madeira/Port & Redcurrant/bramble/Rowan jelly.
And as always with game, as rare as you dare.
Edited by tenex on Saturday 16th October 19:14
markreilly said:
tontoro said:
what species?
never cook past medium rare at the absolute limit
Sikanever cook past medium rare at the absolute limit
Looks like a Deer Boot and Pan fried So,any suggestions for a pate ?
Sika is the best IMO.It tastes like beef used to / should do. A side dish of woodland mushrooms goes well with it.(Porcini,Chanterelles).
So mushroom pate?
I'd leave it plain.
You could try venison carpaccio.
Sear loin on all sides in very hot pan. Coat loin in a thick crust of 3 part salt, 1 part sugar and a mixture of pepper, juniper corriander or whatever spices you want. wrap crusted loin in clingfilm while still warm and leave on the side for a couple of hours (time depends on thickness) to lightly cure. transfer loin to the freezer for a couple of hours until it is stiff but not so hard you cant cut it. brush off all of the cure with a clean damp cloth and then slice as thin as possible. serve with walnut and horseraddish cream and some bitter leaves.
Sear loin on all sides in very hot pan. Coat loin in a thick crust of 3 part salt, 1 part sugar and a mixture of pepper, juniper corriander or whatever spices you want. wrap crusted loin in clingfilm while still warm and leave on the side for a couple of hours (time depends on thickness) to lightly cure. transfer loin to the freezer for a couple of hours until it is stiff but not so hard you cant cut it. brush off all of the cure with a clean damp cloth and then slice as thin as possible. serve with walnut and horseraddish cream and some bitter leaves.
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