Venison...I know I told you before that beef is my arch nemesis of meats but I'm modifying that statement. Beef is my arch enemy of the typical daily non-game meats. Venison is my ultimate nemesis. I can't even remember ever having eaten a piece of venison but there is a chance my parents fed this to me when I was a kid telling me it was beef. But I can say I have never knowingly eaten venison. Let me put it in a Star Wars context for you...just because I like Star Wars...If I were Princess Leia, then beef would be Jaba the Hut and Venison would be Darth Vader. So maybe you think 'How can you hate venison so much if you've never even tried it?'. And you've got a point...but when the mere thought of putting that food in your mouth causes you to have an instant stomach cramp and you know you would just be chewing and gagging, chewing and gagging - like those people eating testicles and intestines on survivor - you really don't even want to put it in your mouth because you know you won't be able to swallow it. So venison works on me like Lord Vader with that no-name henchmen. Without even touching me I am crushed and killed.
However, Husband is perfectly happy to dine on Bambi. So I was lucky to get a small piece of venison from my sister to make this one just for hubby. I started with marinating the meat. I let the meat defrost overnight and then marinated it all day. Next I started on the leeks. I wasn't able to get pencil leeks so I just rolled with the regular leeks. Once I had the leeks prepped for the oven I then pre-heated the oven and started on the apple gin sauce. Once I got this to the point where you just cover it an let it cook I put the leeks in the oven. After 20 minutes my leeks were done and the apples were ready for the sieve. I left the leeks in the turned off oven to keep warm and covered the sauce to keep it warm. Then I put the venison in my scorching pan and tried to cook to medium well (but I'm not good at that...). Once I had some good grill marks I plated the dish and called Husband to dinner. Husband liked this meal but he said it wasn't amazing. He gives this a solid 7 out of 10. So not too shabby.
However, Husband is perfectly happy to dine on Bambi. So I was lucky to get a small piece of venison from my sister to make this one just for hubby. I started with marinating the meat. I let the meat defrost overnight and then marinated it all day. Next I started on the leeks. I wasn't able to get pencil leeks so I just rolled with the regular leeks. Once I had the leeks prepped for the oven I then pre-heated the oven and started on the apple gin sauce. Once I got this to the point where you just cover it an let it cook I put the leeks in the oven. After 20 minutes my leeks were done and the apples were ready for the sieve. I left the leeks in the turned off oven to keep warm and covered the sauce to keep it warm. Then I put the venison in my scorching pan and tried to cook to medium well (but I'm not good at that...). Once I had some good grill marks I plated the dish and called Husband to dinner. Husband liked this meal but he said it wasn't amazing. He gives this a solid 7 out of 10. So not too shabby.
I had a plate of the leeks and I put some of the apple gin sauce on the leeks. They were pretty decent. Out of all 3 parts of this meal the Pink Gin Apple Sauce is the best. I liked it so much I drank a couple spoon fulls on it's own..then I realized that was a little gross and pathetic so I stopped. But pathetic or not it was good!
All in all if you're making some venison (for god knows what reason) I think you may want to try the gin sauce. The leeks I'd pass on, unless you have an affinity for leeks of course.
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