From Field to Block to Bag to Pot

[thunnus]

For those that enjoy cooking game

If we didn't devour it I'd have pics.

Sous-vide or oil poached.

An amazing way to make a tender roast out of secondary cuts like the thigh/hock.

Used to work in finance and banks would treat us to meals I never would have dreamt of as a kid.

The big thing for a while was oil poached cod: cod-a scavenger, w/ a fair number of "harmless" spiraled parasites (every fish shop has a candling table to pick them out of fillets) has to be cooked through.

They started to slowly poach them in oil.

Got a young buck last week, butchering it and packing it in a vacume bags on Monday. I usually split the thigh into three major muscles and one tubular one to make prosciutto and bresaola.

It is my third deer this year so bought food sealer to freeze some.

Sliced center of muscle, so uniform thickness of 2.5-3". Dusted w: salt pepper brown sugar and fresh thyme and rosemary. Then covered w: a better "finishing" olive oil.

Rolled it back together and placed it in a vacume seal bag.

Idea is to cook long and slow.

Moisture has nowhere to go from bag and cooks at a uniform heat.

In a large asparagus pot brought it to a slow boil under a low light.

Came to a boil in ~15 minutes.

Checked on it ~every 15 minutes by lifting cage of asparagus pot.

After an hour made the mistake of lifting by bag and the side seal started to go.

I let it rest for 10 minutes. In bag.

In an iron skillet, seared edges super quick and smokey w/ tongs (not a fan of using torch)

Cut muscle cross grain, one of the most tender venison preps I've ever enjoyed. A young lamb texture and a taste across between veal and beef.

Next time will take photos.

Edited January 26, 2015 by thunnus