Tonight's Dinner....nom
- Thread starter Cubist
- Start date
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OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
You need to rein it in now deer.
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
If you get a young rabbit try it cooked with white wine and shallots, plus three different mustards and finished with sour cream, strogonoff style.i dont mind a bit of rabbit..either stewed or once i made a rabbit and leek pie which turned out quite nice.....a friend of mine sometimes turns up at my door with a gutted rabbit that his dogs have caught....guess its the recession thats changing peoples outlook. Never had venison...wouldn't mind trying some when i get the chance though. Kids like rabbit as well....specially after i let them eat it then told them what it wasThe 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...
PS I have decoyed pigeon with a mate and owned a shotgun but not any more. Now its airgun and i will be looking for permission later in the year.
paulw1969
Ridley rider
- Location
- Long Eaton, Notts.
Cubist on the One show last night they had a food scientist dismissing myths and one he did was the one about sealing the juices into a steak. Now I am a confirmed non cook, I used to wonder why the wife had two TV sets in the kitchen with one set constantly on cookery programmes, she then informed me it was a micro something.
OP
OP
Cubist
Still wavin'
- Location
- Ovver 'thill
You're right. The theory was that searing a steak somehow created a barrier that prevented the juices from escaping the cut of meat, a myth which has quite rightly been debunked. It is overcooking that makes the juices flow, as the cell walls of the individual muscle fibres break down and release the nutrient fluid (myoglobin). To keep a really tender cut of meat (like fillet) tender and juicy you need to cook it "blue" which is seared/sealed than warmed through (to make it palatable) by resting on a warm plate so that it doesn't reach that juice release stage. Rare steaks let some go, and a rib-eye needs to be cooked more towards medium/ medium rare because of the fat and connective tissue which needs to break down and flavour the meat. They will be the ones that dump the most juices onto your plate.
Other meats, like chicken, need to be cooked carefully. Chicken doesn't contain myoglobin in anything like the quantities of steak, but does contain water. Overcooked chicken becomes dry and stringy, even in a sauce like a curry or a casserole.
fossyant
Ride It Like You Stole It!
- Location
- South Manchester
Quite often get Venison when visiting Tatton Park from the shop. Lovely, although its medium to well for me.
