Cooking Times For Venison - Buy Used Cooking Oil.

Cooking Times For Venison

cooking times for venison

    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

  • The meat of a deer. Carnal term (sarconym) for deer

  • meat from a deer used as food

  • Meat from a deer

  • Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.

Venison leg slices with chocolate glaze

Venison leg slices with chocolate glaze

A slice off a leg of venison with a savoury chocolate glaze from Hotel Chocolat.

Based on the structure of the meat, I cut the slice of leg into smaller portions, coated them in olive oil and seared the rather thin slices in a very hot pan, basted them with foaming butter towards the end, seasoned and set them on the side to rest. Then I deglazed the pan with red wine, seasoned with salt, pepper and thyme and added two spoons of the glaze mix to melt that in.

The meat was served on crushed baby potatoes, drizzled with the red wine/chocolate glaze, with creamed savoy cabbage on the side. A bit of an odd combination, I admit, but it's what I had on hand, I wasn't to go out and buy a head of red cabbage for one portion.
You can see in the photo how gooey that glaze was. Given more time (I was very hungry and just wanted to eat), you can turn this into something awesome. Also, it's probably rather easy to make yourself by just mixing grated dark chocolate with spices.

Bruce Festival - Arrow Leaves the Archer's Bow

Bruce Festival - Arrow Leaves the Archer's Bow

Yesterday we went for the first time to the medieval village at the annual Bruce Festival in Dunfermline. It proved to be a good source of photos (when the arena wasn't being obliterated by the smoke from hog-roasts, medieval cooking and modern burgers, venison and buffalo dishes and the like).

As well as the knights medieval re-enactors from Fife's Clanranald Society, demonstated the arts of sword and axe fighting, the use of spears in a shiltron (hedgehog array) and had archers firing (non-lethal) arrows at foot-soldiers cowering behind their shields foot-soldiers. Here you can just see an arrow leaving the bow of one of the archers and heading in the direction of the cowering men-at-arms at the other end of the arena.

cooking times for venison

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