Me please, Miss. Me, please. Me Me Meeeee.
Probably wouldnt get used until autumn when the locally shot venison is available at farmers markets, etc. I lurve a Bambi dinner.
Me too!!!
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I’ll be happy to post it for you. Eating is believing too, it’s no ordinary preparation, in my world, anyway. I so love venison, and will have to look harder for some this fall.
Please post away, Lambchop. Venison comes in two ways in this part of the world. Some farmed, some wild. The farmed is usually the more tender, but perhaps less flavoursome and generally doesnt need a marinade - of course the farms know the age of an animal when they shoot it. I prefer the more flavoursome wild beastie, which tends to be Scottish, rather than local to me - age can differ so marinade is a good idea to help with tenderness. Always interested in a new sauce idea.
Yes, will get it posted, have located the cookbook. Need to check out of reality awhile & it’s probably night time there anyway.
I’m very sorry about your PM - God/Goddess help us all. I will pray to all deities at this time.
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Hopefully, he will be out of hospital soon. I may not share his politics but you wouldnt wish this on anyone. To be honest, I’ve found the daily press briefing to have been more useful since his absence. Johnson has made a career out of bluster and evasion whereas those ministers, particularly the Health Secretary, who have done the event in his absence, appear to have been much more open and straightforward.
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In Texas it is illegal to resell wild harvested game animals and fish although all are in abundance.
I was at a Super Bowl party a few years ago and a friend had shot two deer and he chicken fried the backstraps. Fine eating.
There are many meat markets that process deer and much is turned into sausage. It’s a tradition down here to share with friends.
We have zillions of deer down here and everything is bigger in Texas, am I right or am I right? Sorry, watching Jack Warden in Shampoo.
We have some nice size deer in South Texas but if you want a really big one you need to go to the Upper Midwest.
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Do you happen to know if the mad cow disease variant has been found in the Texan wild deer population? I know it’s been found in the northern Midwest, as well as a couple cases at least, in Montana. No cases so far in Wyoming as far as I know, or west of there.
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Especially for you @Harters, and any others who may be interested. The author is British, but has lived in NYC a long time. She’s Minnie Driver’s Auntie too. The lady really knows her food, and tells great stories as well. I remember now that I 1st made & used with pork, but marinade was too good to discard. So I boiled, cooled, defatted and froze. Had been given a small venison roast, which I thought would go well with the juniper berries and other flavors. It was fantastic, and went over well
at a small dinner party to which I contributed.
[Mod note: the image of the recipe is removed for copyright reasons]
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There is a chronic wasting disease that appears mostly in captive bred deer and apparently is not prevalent.
Interesting - thanks. Same disease I’m speaking of & caused by prions.
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Made a short errand run to our little country store for wine, and happened to score a 6 pack of tp - a proud moment for sure. Put an N95 mask on & sanitized in the store after paying and again when home. The mask was claustrophobic, happy I didn’t need to wear it long.
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Many thanks for this, Lambchop. Certainly a recipe well worth trying. Juniper goes so well with venison, and it’s interesting to see gin included as one element of the booze. Clever pairing of flavours.
You’re certainly welcome @Harters; it is indeed sublime in my opinion. I wonder how it would taste on lamb? Your thoughts?
I’m not convinced the gin/juniper combo is right with lamb - but everything else in that recipe would be bang-on.
By the by, the good news is that today was the first day when it was warm enough to have lunch on the patio. That made it a thing of joy - even though it was only chorizo, bread, olives and pickled vegetables.
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Great news on the weather, we’ve got a beautiful sunny day, with highs expected to be about 65 - I’ll take it! Cooler than usual temps, but more sun. While I like more warmth, after a long, dreary winter, that works for me too. Parrot tulips are about to bloom -yay.
Daffodils have just finished. I don’t have many tulips but they are just about to flower. A few other plants, mainly white flowers like viburnum, are flowering and are really brightening up the garden - the white is looking particularly good just as it goes dusk. I love this time of year, just pottering about in the garden - and, of course, plenty of time on my hands this year.
