11-30-2011, 12:20 AM
Now Duch is gonna hate me for this. I've never eaten horse meat, yet, but the best game meat is Zebra, which is pretty close to a horse I guess. Absolutely wicked and nothing better if you make that old traditional German "Sauerbraten".
Everytime I walk thru the African plains with all those Gazelle's and Antelopes grazing there, I see them all nicely glazed and roasting away. Must be that bit of Neanderthal still left in me.
Use some of the Venison bones to make a nice broth, especially the leg bones, or if you enjoy cooking, take it further with a Venison Consomme. With the rest of the bones make a gravy, or as we call it Demi Glace. Reduce it. Then caramelize some sugar in butter, add crushed Juniper Berries, deglaze with Port and add the Venison Gravy. Simmer for about half an hour, strain, add cream, and reduce until it got a nice texture.
Braised Red Cabbage, Spaetzle in Cream, Roast Venison Medallions and that Juniper Berry Cream, eh voila, a truly royal winter dish.
Everytime I walk thru the African plains with all those Gazelle's and Antelopes grazing there, I see them all nicely glazed and roasting away. Must be that bit of Neanderthal still left in me.
Use some of the Venison bones to make a nice broth, especially the leg bones, or if you enjoy cooking, take it further with a Venison Consomme. With the rest of the bones make a gravy, or as we call it Demi Glace. Reduce it. Then caramelize some sugar in butter, add crushed Juniper Berries, deglaze with Port and add the Venison Gravy. Simmer for about half an hour, strain, add cream, and reduce until it got a nice texture.
Braised Red Cabbage, Spaetzle in Cream, Roast Venison Medallions and that Juniper Berry Cream, eh voila, a truly royal winter dish.