billyhill

Finished product. 25 hours @131.5 was too long and the texture suffered. I am wondering about the role of the lemon peel in that. I avoided lemon juice completely during cooking. Thankfully, with diced cucumber and crisp romain the texture of the meat wasn't a big issue. Flavor was good.

Venison in the style of souvlaki. SV and then seared on grill.

For second lunch, I went a schnitzeling. I guess I should have included that it is venison. Flank and flatirons.

Bacon, egg, and cheese biscuits.

I would have guessed red deer. If they are like their American cousin, it is better eating than whitetail. Oh, venison and beef chili with beans.

A shattered glass sent orignal dinner plans into the garbage. Pasta and tomato sauce from the garden 😵. Family was still in a pasta mood so I tried something i may have heard on here. I made a lasagna with layers of spinach ravioli, Rao's marinara, pepperoni, and cheese. It was not bad and quick.

My venison comes from a friend that hunts on a small property we own. Rare is almost always the order of the day for cuts of meat. 2 minutes per side in a pan pulled from a 400f oven onto an eye set to high. When you say venison, what species are we talking about? Fallow? Red?

Great, now I'm craving egg salad and I have never made it before. Any pointers to help me out? Would capers fit in? This place is a bad influence.

Charred cabbage with dark soy and venison loin medallions.

Jalapeno peppers and eggs on the agenda

Thinking of trying some venison souvlaki ala Hank Shaw, but SV and seared on grill.

I tagged that recipe, thanks.

I am weak. Scotch eggs round 2.

You are correct.

Books, asking questions, and trial and error. In truth, I think it all started here.

Finally got around to making scotch eggs. My technique needs some work but the results were tasty. Eggs were raised by a friend. Homemade sausage. Wonderfully crisp.

The Matlacha oyster house had amazing crab cakes back in the day. Held together by nothing more than the will of the chef and a merciful God. Had to be at least 6 oz of crab. I was so poor but would lay out $7+tip of late 80's money for 1 crab cake and a glass of water when passing through. Time plays tricks on us but I have a hard time imaging a better food moment.

"Youth is wasted on the young" I grew up in south Florida. One of may dad's friends was a commercial crabber. When he went on vacation, he would ask my dad how many traps he wanted left in the water and we would run then till he returned. I wish I appreciated crab more when I was young. We used to have 35 gallon bags of crabs in freezer. I did not appreciate what I had then.

SV a 2" ribeye for dinner. Cooking for the week ahead. Beans and ham, again. I bought 17lbs of ham on sale. Braised beef, again. Trying to see if the results are reproducible. I am going to do coq au vin for my son (dark meat). Roasted chicken for my wife's salads this week (breast).

Venison stir fry

Just finished up the front quarters. I didn't take many pictures. Boned out 1 for grind sans arm roast and shank. The other went in as a shoulder roast, arm roast, and shank. I did pull the flat iron for schnitzel.

Sirloin tip, top and bottom round, eye of round and shank.

Shank. Take it apart following the muscle groups.

Hind quarter as it came out of the bag and removing facia.

I love heart. Never acquired the liver habit. I have no qualms with tongue.