12.14.07
The Venison Dinner
Sure, I cook a lot in my kitchen at work, but people are always wondering if I still cook at home. I have answered before, that indeed I do, and I feel like this might be an example of what I do on my “own time” in my kitchen.
It all began with some friends of mine watching a Duke basketball game (for those of you who forget, I am indeed a Blue Devil) when one of my friends, Michelle, mentioned she was going home over Thanksgiving, and would be getting some venison from her dad. She asked me if I had any ideas what she should do with it. My response was immediate:
 So majestic. So beautiful. So delicious. |
“Give it to me, and let me cook it for you!”
I love venison, but I get so few chances to work with it. It is so lean that it is actually quite hard to work with, but when it is done right, it is succulent, full of flavor and just downright heavenly. Michelle agreed, and soon she was back with some steaks and a piece of saddle meat.
So I put together a full late-fall menu for this venison, and allow me to share with you here:
- Roasted venison with apple-port reduction
Poached pink lady apples with brandy and mint soaked cherries
Celery root and butternut squash puree
Caramelized Brussels sprouts with chestnuts, bacon and marsala
Oh yeah, and did I mention I made Panna Cotta with Madagascar vanilla, black mission figs and raspberry-port sauce for dessert?
Yeah, it was a kick-ass meal, and helped to satiate my creative side for at least a little longer…
Stumble it!
Eize said,
December 16, 2007 at 11:27 pm
Wow.
Never had venison before. How exactly does venison steak taste? :/
Chef Matt said,
December 25, 2007 at 2:41 pm
Eize - That is an interesting challenge. Like trying to describe how a color actually looks, or describe the sound of a whoop-or-whil. Venion is a “gamey” mea to be sure, but not one of the heavily gamey animals. There is a rich muskiness, but a verylow fat content to the meat. It hs pretty much zero marbling which means it can get tough on you real fast if you are not careful. But when done right, the rich, heavy mouthfeel combined with the light musky meatiness is a flavor that can only be described as wonderful.
Eize said,
December 25, 2007 at 9:31 pm
So, in other words, I have to try it for myself. XD
That’s okay. It’ll be on my to-do list if/when I return to the U.S. one day.
Guia said,
December 28, 2007 at 8:51 pm
Eize,
Venizon is deer meat or ‘usa’ which our family usually makes into ‘tapa,’ a form of beef jerky with vinegar, garlic, salt, pepper, some sugar; boiled 1st to soften, then fried. It is also good for ‘caldereta,’ a form of stew.
Eize said,
December 31, 2007 at 7:55 am
Guia,
As a Filipino, I know tapa and caldereta.
Kabayan?