Velo Dog
AH legend
Myself being a minimalist (some call it lazy), a personal favorite of mine for almost any venison, including waterfowl meat, is to simply fry it in bacon grease until almost but not quite medium rare.
Place it on a room temperature or slightly warmer plate, cover it ( foil or a small stew pot lid works well) and let it rest for about 2 minutes.
It will continue to cook a bit, while resting under its tent.
If all the planets line up perfectly, when the tent is removed, the meat is medium rare.
Then enjoy it with a decent red wine.
Malbec is my preference with game meat.
But other grapes yield proper red wine for paring with game meat as well.
Cheers.
PS:
This is not a good recipe for hare / rabbit or upland birds.
Ducks, geese, swans and cranes however are quite good this way, as are deer, elk, moose, pronghorn, etc.
WARNING:
Bear and boar need to be well done, in order to kill dangerous parasites.
Place it on a room temperature or slightly warmer plate, cover it ( foil or a small stew pot lid works well) and let it rest for about 2 minutes.
It will continue to cook a bit, while resting under its tent.
If all the planets line up perfectly, when the tent is removed, the meat is medium rare.
Then enjoy it with a decent red wine.
Malbec is my preference with game meat.
But other grapes yield proper red wine for paring with game meat as well.
Cheers.
PS:
This is not a good recipe for hare / rabbit or upland birds.
Ducks, geese, swans and cranes however are quite good this way, as are deer, elk, moose, pronghorn, etc.
WARNING:
Bear and boar need to be well done, in order to kill dangerous parasites.
