[Sca-cooks] Venison . . .

[James Davis]

Thank you all for your input -- I'll be saving them up, because I'm  
told I can expect this sort of amount every couple of weeks for a few  
months, thanks to my butcher's generosity.

What I did tonight was to marinate the meat in Shiraz for a couple of  
hours, season it fairly strongly with Poudre Forte (thanks for that  
reminder, Selene -- the "bambi bourginion" reference with the kick),  
and baked it. I served it with apples, fried in coconut oil, seasoned  
with Splenda's brown sugar blend (both materials trying to save some  
calories -- I AM on a bodybuilding diet) and with brown and wild rice  
with garlic, dill and basil, cooked in salt-free chicken broth). Also  
served a baby spinach salad.

My lady, who's become fond of saying "Chicken breast AGAIN?!?" as I  
try to drop weight for a contest at the end of April (I've dropped 29  
lbs. since Christmas -- 95% of it fat), was impressed.

Again, thanks for all the suggestions. I confess, coming up with  
attractive, interesting recipes that are simple to make in my crowded  
schedule AND have appropriate divisions of protein, carbs and fat  
is . . . challenging. Most of my carbs are eaten in the morning, but I  
get protein throughout the day, and into the evening. At this point, 7  
1/2 weeks from a competition, fats are minimal -- and restricted to  
things like coconut oil. I'm down to about 9% bodyfat, heading for 5%  
or below. (I've even found my abs -- something I never saw in armor  
<grin>)

Jared


On Mar 8, 2012, at 7:16 PM, Alexander Clark wrote:

> On Thu, 8 Mar 2012 13:59:51 -0500, James Davis <firedrake at earthlink.net 
> > wrote:
>> I have acquired 5 lbs of venison "pieces" that I wanted to saute' and
>> serve over wild and brown rice. My fiancee didn't like my original
>> plan for onions and mushrooms. I expect another 5 lbs. of tenderloin
>> next week (my local butcher is a hunter, and can't sell the venison,
>> even though he has it professionally butchered, so he gives it to
>> loyal customers -- it's one of the things I DO like about small-town
>> Kentucky).
>>
>> Any ideas for seasoning and/or sides?
>
> For a roast, I like Peuorat for veel and venysoun. Take brede & fry it
> in grece; drawe it vp with broth and vyneger. Take therto powdour of
> peper & salt, and sette it on the fyre. Boile it and messe it forth.
>
> In other words, fry a little bread in grease (lard, schmaltz, or
> similar, on moderately high heat). Soak it in broth and vinegar and
> strain it. Season it with pepper and a little salt. Boil briefly, and
> serve with venison or (free-range) veal.
>
> If you cut tenderloin steaks, then you could grill Stekys of venyson
> from Harleian MS 279 and Austin:
>
> .xxxj. To make Stekys of venson or bef.—Take Venyson or Bef, & leche &
> gredyl it vp broun; þen take Vynegre & a litel verious, & a lytil
> Wyne, & putte pouder perpir þer-on y-now, and pouder Gyngere; & atte
> þe dressoure straw on pouder Canelle y-now, þat þe stekys be al
> y-helid þer-wyth, & but a litel Sawce; & þan serue it forth.
>
> Modern interpretation:
> 1/2 Tbsp. red wine vinegar
> 1 tsp. red wine
> 1 tsp. verjuice (optional, if you've got it)
> 1/4 tsp. sea salt
> dash pepper
>
> dash ginger
> 1 lb. boneless steaks of period venison or wapiti (American elk)
> dash cinnamon
>
> Have a clean charcoal fire going in the grill. Mix all ingredients
> except cinnamon and steaks. Optionally, add a bit of aromatic hardwood
> to the fire and wait for the first flame to die down. Grill the steaks
> medium or medium well (if you can't tell by feel, stick in an
> instant-read thermometer as you take a steak from the grill; medium is
> about 145°F. Plate them, sprinkle lightly all over with cinnamon, then
> pour on the sauce and serve.
>
> The second recipe is from Google's cache from Cunnan. I think it's
> about the same as I posted there a while back, but I'm not getting any
> content from Cunnan just now, so I can't check that.
>
> As for sides, speaking as an English cook I would suggest some game
> birds. :-) Or rabbits or pigeons. And a tart with small birds lying on
> top of the filling. And a leche of wild boar. :-)
>
> -- 
> Henry/Alex
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