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Post by minesamojito on Oct 18, 2013 20:37:53 GMT
![](http://countrywoodsmoke.files.wordpress.com/2013/10/venison1.jpg?w=570&h=380) I love this time of year, the whole palate of the seasons changes, and I get very excited of the possibilities of cooking with game once again. Venison seems to really thrive when teamed up with fruity style sauces, so I marinated this stunning venison strip loin for a couple of hours in a marinade made from 1tbsp plum conserve, 1 tbsp teriyaki marinade and half a teaspoon of dried chilli flakes. I seared in a medium hot frying pan with a little wok oil, and cooked both sides caramelising the glaze, 3/4 mins a side was perfect for this inch thick steak to be served perectly pink inside. I rested the venison and then served in slices on white rice with the resting juices poured over. A simple chinese cabbage sake pickle went well with it, as did a little dry sake to wash it down. Cheers Marcus ![](http://countrywoodsmoke.files.wordpress.com/2013/10/venison2.jpg?w=342&h=513)
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Post by rivergirl on Oct 20, 2013 18:10:27 GMT
Dug out some duck breasts today , might make a variation of this! Did you make your own cabbage pickle?
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jemb
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Post by jemb on Nov 8, 2013 18:47:20 GMT
oh my god that looks amazzzig
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Post by rivergirl on Nov 9, 2013 18:17:47 GMT
I did it with the duck breast and it was yummy!! Nowhere near as good as your photos though Attachments:![](//storage.proboards.com/3403038/thumbnailer/c39kHi029MP42yav4dqD.jpg)
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