"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 02-10-2014, 07:50 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Sometimes You Just Have to Think

I was given some amazing venison by a friend. There were back-straps, and hams, three packages of each, with the packages weighing in at about 3 lbs. apiece. I was thrilled, and let him know how grateful I was.

The meat was cut into medallions, and butterflied. The deer that this meat came from was definitely corn fed, and premium. The butterflied tenderloin was exceptional in both flavor and texture. It was tender, with a rich, beefy flavor that just can't be found in a supermarket. Even DW, who doesn't like venison due to its gamey flavor was loving this meat.

I tried the ham. Again it was sliced into steaks by the butcher. I fried a little piece, to determine its tenderness. It was ok, but would be tough for DW. So I through it in the pressure cooker, along with fresh onion and a little water, just enough to make steam. I had already browned the meat of course, and seasoned it. I let the meat cook under pressure for 20 minutes. It came our tender, but very dry. That's not what I was looking for at all. This meat had too much great flavor. I had to come up with a better way of preparing it, without masking its flavor. That's where the thinking came in. Here's what I did.

2/3rds lb. venison ham steaks
1 egg yolk
1/2 tsp. salt
2 tbs. Helman's Mayo.

Heat CI pan and add a tbs. of oil. Spread the oil around. Place all ingredients into a food processor with the blade attachment. Pulse until the meat is ground, and all ingredients are mixed together. Form into patties and pan fry until properly browned on both sides.

That worked. The meat was absolutely fat-free, and so needed the egg yolk to add body and hold the patty together, and the mayo to give it moisture. So if you ever have meat that's too lean, you can use my technique to make keep it's natural flavor, and make the texture worth eating.

My venison burgers did not taste as though they had any fillers. They tasted, and felt like pure, unadulterated, deliscious meat.

Seeeeeeeya; Chief Longwind of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-10-2014, 08:20 PM   #2
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Sounds good Chief. Next time try this: If the hams are butterflied, cut them in half,pound them wth a meat mallot dip in corn starch (no egg) and fry in butter & olive oil. Don't over cook. Comes out like chicken fried steak.
__________________

__________________
salt and pepper is offline   Reply With Quote
Old 02-11-2014, 07:42 AM   #3
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by salt and pepper View Post
Sounds good Chief. Next time try this: If the hams are butterflied, cut them in half,pound them wth a meat mallot dip in corn starch (no egg) and fry in butter & olive oil. Don't over cook. Comes out like chicken fried steak.
I like chicken-fried-steak . I would still be concerned with the extreme leaness of the meat causing it to be dry, unless cooked to no more than medium rare. I'm thinking that I'll be trying that soon. Thanks S&P.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.