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.
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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.
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Sliced thickly and served with a port wine, venison stock and red currant jelly reduction and pomegranate seeds. Tasted like venison and mushrooms but had a texture like very tender, thin calamari. Interesting to say the least and I'd have to try it again with different flavourings before I could decide whether I actually like it.
