How To make French's Simply Venison
Deer ham parts Adolph's Meat Tenderizer Coarsley grnd black pepper Squeezable soft margarine The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked.
How To make French's Simply Venison's Videos
How to Make a French Cut Venison Rib Roast | MeatEater Butchering Ep. 2
MeatEater's Director of Conservation Ryan Callaghan demonstrates how to locate and make a French Cut Rib Roast from a whitetail deer. A French Cut Rib Roast is really just a piece of the loin or backstrap left attached to the tops of a few ribs. It’s a common product in a fancy package, the kind of meal you’d make for a special occasion or special people, like a Christmas dinner or a big date. It looks cool on the plate and will make it look like you really know what you’re doing as a wild game chef. All you need is a good knife and a reciprocating saw or hand saw.
#fueledbynature #benchmadepartner
We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels store or online here:
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How to cook - Venison terrine
You always dreamed to cook french ? :)
Here is a beautiful french Venison terrine recipe !
This video will teach you how to do a great Venison terrine, simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
Smoked Venison French Dip!
This has become my favorite way to use a deer's front shoulder. It works just as well with neck roasts too. The full recipe can be found here:
How Venison is ACTUALLY cooked by a PRO Chef
Learn how to Pan fry Venison. This video will teach you how to cook a Loin of Venison perfectly. Venison is a delicious and very healthy lean meat that is very easy to prepare and cook and is a great alternative to a Beef Steak
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#venison #loinofvenison #howtocookvenison
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[Reupload] Marco Pierre White's Recipe for Venison Medallions
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Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special
Join my online French cooking classes ????????: This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE:
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if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.
INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock
For the red wine marinade:
watch that video:
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic
For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste
For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.
Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
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Le repertoire de la cuisine (in english):
World atlas of wine: