Cubist
Still wavin'
- Location
- Ovver 'thill
A mate of mine appeared at work with a parcel for me. It turned out to be two large pieces of venison fillet (backstrap or loin depending on the butchering guides you read) from a Roe he shot recently, and has been maturing for about 10 days.
Mrs C won't eat venison (Walt Disney Syndrome) but she's on a training weekend with school so the kids and I set about dinner. Cubette, a committed carnivore and lover of rump steak cooked "blue", made mushrooms stuffed with pate and gratinated with Parmesan for a starter, Cubester opened a bag of salad and between them they made a decent garlic vinaigrette.
I heated the griddle until it set off the smoke alarm, and cut the fillets into six four ounce tournados. Simply seasoned with salt and black pepper I then sealed each steak charring the edges just about perfectly, literally holding them onto the griddle with a pair of tongs until they had seared less than a quarter inch in on each side. They were then wrapped in foil and put on a warm part of the range to rest for 15 minutes.
Once unwrapped and plated they had let virtually no juices out, and were very very rare to blue in the middle. To describe the texture as melt in your mouth just doesn't do it justice. The kids both declared that it was the best meat they had ever tasted, and to be fair I would have to agree. A decent bold Shiraz was the best I could find, but wished I'd had a Cabernet Shiraz instead.
Any other game fans?
Mrs C won't eat venison (Walt Disney Syndrome) but she's on a training weekend with school so the kids and I set about dinner. Cubette, a committed carnivore and lover of rump steak cooked "blue", made mushrooms stuffed with pate and gratinated with Parmesan for a starter, Cubester opened a bag of salad and between them they made a decent garlic vinaigrette.
I heated the griddle until it set off the smoke alarm, and cut the fillets into six four ounce tournados. Simply seasoned with salt and black pepper I then sealed each steak charring the edges just about perfectly, literally holding them onto the griddle with a pair of tongs until they had seared less than a quarter inch in on each side. They were then wrapped in foil and put on a warm part of the range to rest for 15 minutes.
Once unwrapped and plated they had let virtually no juices out, and were very very rare to blue in the middle. To describe the texture as melt in your mouth just doesn't do it justice. The kids both declared that it was the best meat they had ever tasted, and to be fair I would have to agree. A decent bold Shiraz was the best I could find, but wished I'd had a Cabernet Shiraz instead.
Any other game fans?
The wifes not so keen, all she can think about is fluffy bunnies so i cant prep one in front of her and have to make sure everything has been cleared away before she enters the kitchen. check out the shooting forums for recipes...
