LEGEND Food Porn

[RamFan503]

Here is pro venison post.....How would you cook it up, Stu?
View attachment 39621

I absolutely LOVE venison.

First, you have to butcher your deer right. I dissect each muscle that I want to use for steaks separately. I then remove all silver skin and sinew. I don't do roasts. I just never liked venison roast. I take the muscles and cut them in approx 1" medallions, wrap them very tight with plastic wrap, and then with freezer paper. I find this works better than vacuum sealing.

I like to sear some fresh garlic, then sear the medallions to rare on the garlic. Rare venison medallions are generally almost fork tender. If you go beyond rare, it gets progressively tougher and flavorless. Then I pour a little of my Blueberry Sage sauce over the top. Note: If you HAVE to have your meat well done, just give the venison to someone with taste.

Blueberry Sage sauce:
Blueberry preserves, small amount of soy sauce, lots of rubbed sage, a little brown sugar, and a dash of cayenne. I could look up quantities of all of that but I don't feel like it. What I tend to tell people is that when you think you've added too much sage, add some more.

Many people think game meat tastes like sage as it is. That can be true but most of that is because they didn't take the time to clean their meat and then butcher it "correctly" - or they dropped it off at a butcher shop and they got what they got. What I have found though is that sage counteracts yet compliments the "gamey" flavor of certain meats like venison, elk, pig, and duck.

That sauce is also really good on pork chops and Filet Mignon.

There you go. Good 'nuff?

 

[Loyal]

I absolutely LOVE venison.

First, you have to butcher your deer right. I dissect each muscle that I want to use for steaks separately. I then remove all silver skin and sinew. I don't do roasts. I just never liked venison roast. I take the muscles and cut them in approx 1" medallions, wrap them very tight with plastic wrap, and then with freezer paper. I find this works better than vacuum sealing.

I like to sear some fresh garlic, then sear the medallions to rare on the garlic. Rare venison medallions are generally almost fork tender. If you go beyond rare, it gets progressively tougher and flavorless. Then I pour a little of my Blueberry Sage sauce over the top. Note: If you HAVE to have your meat well done, just give the venison to someone with taste.

Blueberry Sage sauce:
Blueberry preserves, small amount of soy sauce, lots of rubbed sage, a little brown sugar, and a dash of cayenne. I could look up quantities of all of that but I don't feel like it. What I tend to tell people is that when you think you've added too much sage, add some more.

Many people think game meat tastes like sage as it is. That can be true but most of that is because they didn't take the time to clean their meat and then butcher it "correctly" - or they dropped it off at a butcher shop and they got what they got. What I have found though is that sage counteracts yet compliments the "gamey" flavor of certain meats like venison, elk, pig, and duck.

That sauce is also really good on pork chops and Filet Mignon.

There you go. Good 'nuff?

Now give us the deep knowledge about well done venison! Don't give me the dodge that only bad people with no taste (pinapple on pizza lovers) like their meat actually cooked instead of raw like sushi!

 

[RamFan503]

Now give us the deep knowledge about well done venison! Don't give me the dodge that only bad people with no taste (pinapple on pizza lovers) like their meat actually cooked instead of raw like sushi!

Why? You summed it up pretty well.

 

[RamFan503]

For @Loyal

 

[RamFan503]

Well here you go. Maybe I need to do a sous vide thread.

I love a leg of lamb marinated in Pinot Noir, rosemary, mustard, garlic, and a bit of salt and pepper.

Well... The other day, I saw these boneless legs of lamb for $4.25 a pound. I had to get them.

So I spent several hours today muscling them out, trimming, thinly slicing for stir fry, etc.

With the trimmed muscles, I made medallions.

I then decided to experiment. I sprinkled my steak rub on them, then mixed powdered rosemary, a tiny amount of citric acid, and fine sugar on them. I put a couple tablespoons of whole grain mustard in the bottom of a seal a meal bag, threw 14 oz of seasoned lamb in, sealed it and sous vide for 2 hours at 135°. I heated up my iron skillet on high, then seared them, put them on a plate, and poured the marinade back over them.

My thought with the citric acid and sugar was to SOMEWHAT mimmick wine without the liquid.

I love lamb. This may be the best lamb I ever have eaten.

 

[Memento]

Well here you go. Maybe I need to do a sous vide thread.

I love a leg of lamb marinated in Pinot Noir, rosemary, mustard, garlic, and a bit of salt and pepper.

Well... The other day, I saw these boneless legs of lamb for $4.25 a pound. I had to get them.

So I spent several hours today muscling them out, trimming, thinly slicing for stir fry, etc.

With the trimmed muscles, I made medallions.

I then decided to experiment. I sprinkled my steak rub on them, then mixed powdered rosemary, a tiny amount of citric acid, and fine sugar on them. I put a couple tablespoons of whole grain mustard in the bottom of a seal a meal bag, threw 14 oz of seasoned lamb in, sealed it and sous vide for 2 hours at 135°. I heated up my iron skillet on high, then seared them, put them on a plate, and poured the marinade back over them.

My thought with the citric acid and sugar was to SOMEWHAT mimmick wine without the liquid.

I love lamb. This may be the best lamb I ever have eaten.

View attachment 39817View attachment 39818View attachment 39819

Dear fate, that looks so good...

 

[Dodgersrf]

Well here you go. Maybe I need to do a sous vide thread.

I love a leg of lamb marinated in Pinot Noir, rosemary, mustard, garlic, and a bit of salt and pepper.

Well... The other day, I saw these boneless legs of lamb for $4.25 a pound. I had to get them.

So I spent several hours today muscling them out, trimming, thinly slicing for stir fry, etc.

With the trimmed muscles, I made medallions.

I then decided to experiment. I sprinkled my steak rub on them, then mixed powdered rosemary, a tiny amount of citric acid, and fine sugar on them. I put a couple tablespoons of whole grain mustard in the bottom of a seal a meal bag, threw 14 oz of seasoned lamb in, sealed it and sous vide for 2 hours at 135°. I heated up my iron skillet on high, then seared them, put them on a plate, and poured the marinade back over them.

My thought with the citric acid and sugar was to SOMEWHAT mimmick wine without the liquid.

I love lamb. This may be the best lamb I ever have eaten.

View attachment 39817View attachment 39818View attachment 39819

Looks incredible.

I need to start cooking more lamb.

 

[RamFan503]

Looks incredible.

I need to start cooking more lamb.

It took forever to muscle out the lamb legs and cut thin strips out of everything I couldn't cut into medallions but I got 12 meals worth of low fat, sinew free lamb out of them. Next up... Mongolian Lamb.

 

[RamFan503]

Not quite as good as the Mongolian lamb from one of my favorite restaurants but pretty good for a first attempt and the velveting of the meat worked really well. Needed a little less sauce and more green and yellow onions. I added asparagus and that works well too.

 

[Faceplant]

Not quite as good as the Mongolian lamb from one of my favorite restaurants but pretty good for a first attempt and the velveting of the meat worked really well. Needed a little less sauce and more green and yellow onions. I added asparagus and that works well too. View attachment 39924

This would have a vegan drooling....

 

[Selassie I]

My ingredients for this are already posted in this thread on post #183. I did add a bottle of Frank's Red Hot sauce though in this mix.

Here's a few pics as I went along...

 

[A.J. Hicks]

My ingredients for this are already posted in this thread on post #183. I did add a bottle of Frank's Red Hot sauce though in this mix.

Here's a few pics as I went along...

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Can I have faith in ordering green peanuts online?

How long do these last once they are done?

Can you do them with other nuts?

Can you use the water mixture as a broth after taking the peanuts out?

 

[Selassie I]

Can I have faith in ordering green peanuts online?

How long do these last once they are done?

Can you do them with other nuts?

Can you use the water mixture as a broth after taking the peanuts out?

I'm not sure if you can order fresh green peanuts online... the ones I buy are refrigerated. They are not the dried up kind.

They do last for several days in the frige... but that's only if there are any leftover. Remember, you can't eat just one.

I don't think it would work with dried nuts of any kind.

That mixture is very flavorful. It kind of soaks into the peanut shells. When I eat them... I just put the whole shell in my mouth and crack the shell. That liquid mixture then kinda mixes in with the peanut great... there will be liquid inside of the shell too if they are cooked properly. I have never used that mix for broth later... but... I make a homemade wing sauce that uses all of those ingredients and more. It's very spicy and tasty.

 

[RamFan503]

Well I did Mongolian Lamb again. Nailed it!

I velveted the meat and then rinsed it real well. I then started searing chopped garlic, then the meat in the wok with toasted sesame oil. I added the sliced asparagus after a couple minutes, then a couple minutes later, I added the sliced yellow onions, then the sauce after a couple more minutes, followed by the green onions at flame out.

For the sauce, I used a Hoisin sauce, dark soy, a little corn starch, Soju (in place of chinese cooking wine), and Chipotle powder instead of chili paste.

I decided on Chipotle powder for two reasons. One was that I didn't want any more wetness, the other was that I wanted to bring out a little bit of a smoky note to the sauce. It worked perfectly.

I didn't add sesame oil to the sauce because I like using it as my base oil.

Anyway, this was really freaking good.

 

[CGI_Ram]

Well I did Mongolian Lamb again. Nailed it!

I velveted the meat and then rinsed it real well. I then started searing chopped garlic, then the meat in the wok with toasted sesame oil. I added the sliced asparagus after a couple minutes, then a couple minutes later, I added the sliced yellow onions, then the sauce after a couple more minutes, followed by the green onions at flame out.

For the sauce, I used a Hoisin sauce, dark soy, a little corn starch, Soju (in place of chinese cooking wine), and Chipotle powder instead of chili paste.

I decided on Chipotle powder for two reasons. One was that I didn't want any more wetness, the other was that I wanted to bring out a little bit of a smoky note to the sauce. It worked perfectly.

I didn't add sesame oil to the sauce because I like using it as my base oil.

Anyway, this was really freaking good.
View attachment 40720

Wow! Yeah, that looks amazing. I like the sauce level you have there, nice.

 

[RamFan503]

Oh... And I picked up some of these the other day.

I also picked up some fresh Washington oysters. I had a package of my favorite boil spices left.

So I did boiled shrimp oysters as well as oysters on the half shell. For the cocktail sauce, I made it with real wasabi instead of horseradish. And we had sauted pea greens with it. Kind of a different meal but very tasty. Just like with crawdads, you bust the heads off the shrimp and suck the juices out.

 

[RamFan503]

Time to play.

 

[Memento]

I have a lot of chocolate from a staff member who didn’t have any kids show up at her house for Halloween. Their loss, my gain!

 

[Dz1]

Oh... And I picked up some of these the other day.View attachment 40721
I also picked up some fresh Washington oysters. I had a package of my favorite boil spices left.View attachment 40723
So I did boiled shrimp oysters as well as oysters on the half shell. For the cocktail sauce, I made it with real wasabi instead of horseradish. And we had sauted pea greens with it. Kind of a different meal but very tasty. Just like with crawdads, you bust the heads off the shrimp and suck the juices out. View attachment 40725View attachment 40726View attachment 40727

Give me a Rapala and I'll take care of those Shrimps with some garlic and butter.

Imho want good venison, make a stew.

 

[RamFan503]

A very decadent birthday breakfast. I made the hollandaise and the bloodies and my bride did the rest. Yum!