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sjemac

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    Foothills of Alberta

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  1. sjemac

    Dinner 2020

    The MacDonald tradition. Traditional meat pie with made from scratch eggnog on Christmas Eve. I have had every meat from rabbit to squirrel to moose to venison in this meat pie. I have experimented with all kinds of seasonings and spices. Back to basics with beef, pork, salt and pepper — a little Belgian beer for moisture. The crust makes the meal with salt, pepper, and paprika liberally disbursed within it. Diced meat not ground.
  2. sjemac

    Dinner 2020

    Sort of finger food night. Venison eye of round Carpaccio with the other EOR seared and sliced rare. Grilled octopus as the “veg”.
  3. sjemac

    Dinner 2020

    Ducks for two. My oldest son and I really like wild duck. Tonight we had seared Mallard breast with confit’d legs and hot roasted teal. Red currant based reduction as a dipping sauce.
  4. sjemac

    Dinner 2020

    Sous vided the legs from two ruffed grouse for 12 hours in butter and thyme before browning them in the pan and roasted the breasts and served with a sauce made from grouse stock, blackberry jelly and port. Also had some 6/8 per pound jumbo prawns just tossed in oil and garlic and fired hot cast iron in a hot oven for 5 minutes. And caccio e peppe that I screwed up by letting is sit too long while fiddling with the other dishes.
  5. sjemac

    Dinner 2020

    I have SV them. They are good but I generally like them so rare that a minute per side right on the coals is all I need. I am currently SV ruffed grouse legs in butter and thyme for 12hrs though. We'll see how that turns out. You may be right but when I am comparing, I want to make sure all the same steps are followed for each cut. I'll try another time without opening the bag.
  6. sjemac

    Dinner 2020

    Wet aged venison experiment.. We shot a deer on the first day of the season in November when the temps were too warm for our typical aging regimen. So the venison was cut within 24 hrs and put into the freezer but I decided to keep back a outside round (bottom round or silver side -- depending on your location) roast and wet age it over 21 days. Vac-packed the roast and let it hang in the refrigerator for 7 days before opening it up and slicing off the top third which I repacked labelled and put in the freezer. Drained and dried the remaining portion and repacked to
  7. sjemac

    Dinner 2020

    Made a nice stuffed breast of vension. Took the entire brisket off the deer -- both sides as one piece still connected. Gave it a light rub with salt, pepper, sugar and a little Ethiopian Berbere spice and let it set up overnight. Stuffed it with diced carrots, onions, garlic, celery and potatoes partially cooked in lots of butter and more Berbere spice. Tied it up and gave it a sear before simmering it covered in the oven for 3 hours in wine, venison stock, onions and a can of tomatoes with lots of butter and more Berbere. Let it rest, sliced and se
  8. sjemac

    Dinner 2020

    Probably. This was my first time playing with it though and I always use high heat first so I can wrap my head around what I'm dealing with. This meat was more of a smooth muscle than the striated ones we are used to in other cuts.
  9. sjemac

    Dinner 2020

    I buy it. I found a little European deli nearby that now does mail-order due to COVID and they sent me three jars of the the jelly for the same price that I can source one jar from Amazon. Finding fringe ingredients in rural Canada is always a challenge.
  10. sjemac

    Dinner 2020

    Still experimenting with some little used venison cuts while they are still fresh. This is the thin layer of muscle that exists between the skin and carcass of animals. It gives that striped pattern to the back of properly skinned lamb and deer carcasses but most hunter pull it off accidentally with the skin. Slathered it with a thin layer of duxelles and thyme, salt and pepper and then rolled and tied them before searing and placing in a 450 degree oven for ten minutes. Sliced thickly and served with a port wine, venison stock and red cu
  11. sjemac

    Dinner 2020

    Yesterday we butchered the deer we shot on Monday and I took the time to fish out smaller cuts that are kept on beef but usually hit the grinder in smaller deer. From the top in the first pic are flat irons, the lump that is attached to top round that we usually trim out because it contains a blood vessel (I'm sure someone has the real name), tri-tip and picahna. McIntosh apple is to give an idea of their size. Cooked them on a super hot 600 degree grill. Pictured from the top is picahna, top round lump, tri-tip and flat irons. The plate clockwise from top r
  12. sjemac

    Dinner 2020

    Farfalle with venison ragu.
  13. sjemac

    Lunch 2020

    Cannibal sandwich made from the chain that runs alongside venison tenderloin. Raw venison, raw onion, salt, pepper, parsley, a bit of olive oil and some parsley on pumpernickel. I'm stuck at home isolating so no worries about the bad breath.
  14. sjemac

    Dinner 2020

    Shot the last deer of the season on Monday. Tonight was grilled deer heart with grilled peppers and onions and oven roasted spuds. Embraced the bell peppers tonight. More char than I wanted on the veg. The Big Green Egg (knockoff) got too hot.
  15. sjemac

    Dinner 2020

    Venison (moose) sauce piquante from https://honest-food.net/venison-sauce-piquante-recipe/. Replaced the bell pepper with charred and skinless Poblanos though.
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