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!
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Jo Clews and Ernie Dingo cook 'Osso Bucco'
Join Jo Clews and Ernie Dingo as they cook up an easy camp meal 'Osso Bucco'.
On The Table with Chef James: Ep#5 OssoBuco
Chef James and Dope Outdoors have teamed up again.
Last time it was chicken fried venison, now we're making an elegant stew, Osso Buco!
In less than six minutes, learn how you can achieve this delicious meal. Thank you to Dope Outdoors for providing the deer meat for this video!
You can get Chef James' cookbook, Home Chef Series: Simply Elegant at this link:
Check out more from Trick Arrow Publishing on our website, and Instagram.
Beef osso buco- Japanease Risotto
Classic Italian dish but with another fusion twist! Tonight we have taken beef shanks slow cooked in vegetables with broth, tomatoes and wonderful flavors. It is plated with our miso japanease risotto. Come check out our channel for more recepies and as always check back soon for more videos!
Ingredients
For the Osso Buco
• 4 ounces pancetta, diced
• 2 1/2 to 3 pounds beef shanks
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 medium onion
• 2 tablespoons chopped garlic
• 3 to 4 sprigs fresh thyme
• 1 cup dry red wine
• 2 cups beef broth
• Flour for dusting the meat before browning
• Salt and pepper to taste
For the Gremolata
• 2 tablespoons Italian parsley
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic minced
Japanease rissoto
• 2 cups aboro rice
• 2 cloves garlic chopped
• 1/2 shallots chopped
• 8oz dry shiitake mushrooms
• 2oz baby bella mushrooms
• 2 cups chopped spinach
• 2 cups dashi broth
• 1/4 cup dry sake
• 3 tablespoons unsalted butter
• 2 tablespoon miso paste
• Salt and pepper to taste
Instructions
1. 2-3lbs of beef shanks, coated in salt, pepper and flour mixture, then set aside. Next cut up carrots, onion, celery, garlic, and shallots.
2. Heat up cast iron skillet and sautee pancetta. Once brown remove and leave oil inside. Add vegetables in. Mix well and satuee till everything is combined and has soften.
3. Next remove the vegetables and add in EVOO. Pan sear the beef shanks on each side till brown. Then remove. Place back the vegetables in the skillet.
4. As everything is cooking add in our crushed tomato and paste. Mix well. Add in our dry red wine and beef broth. Let it simmer and reduce.
5. Place the beef shanks back inside the Dutch oven and spoon sauce on top of the meat. Cook at 350* till fork render about 3 hours. Take out our beef shanks when ready and add in more beef stock as needed. Use a hand held blender to pulse sauce to serve.
6. Once almost ready we will make our risotto. Sautee shallots and garlic in the instant pot or pan with EVOO.
7. Next add in our mushrooms. Pre soak our dry shiitake in hot water. Remove and press out water. Keep the dashi broth for later. Slice up baby bellas and shiitake and toss into pot. With that add in butter salt and pepper.
8. Cook till everything is combined and soften. Next add in aboro rice and mix till all rice has been mix well. Then add in sake and our dasi broth. Cook on high pressure for 8 minutes.
9. If using pan add water slowly till rice is all absorbed. Once all rice is cook to al-dente add in spinach and serve.
10. As a garnish we will chop Italian parsley as well as garlic. Then grade 1 lemon for zest for our gremolata.
11. To plate add our risotto on bottom with 1 shank on top. Then pour our sauce on top and our gremolata topping.
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Wine: Dakota shy cabernet 2018
Profile: Black currant, pomegranate, blueberry, cedar and cigar box. Deep and broad on the palate. A steady beam of refreshing acidity holds up the fruit from beginning to end. Very fine-grained and voluptuously grippy tannins. An excellent example of Napa Valley Cab.
#ossobuco #beefossobuco #italiandish #risotto #japaneaserisotto #redwine #dakotashy #dakotashywine #cabernet #napa #naparedwine #napacabernet #californiawines
Ossobuco Japanese Wagyu 24 Hour Sous Vide
Serves: 4
3 lbs. Wagyu Shank
2 oz. Butter, unsalted
4 oz. Onion, medium dice
2 oz. Carrot, medium dice
2 oz. Celery, medium dice
2 cloves Garlic, shaved
½ cup Dried Porcini
1 Bay Leaf
3 sprigs Savory, Thyme or Marjoram will work fine
1 cup Port Wine
1 cup Tomato Puree
16 oz. Veal Stock or Demi glace
As Needed Kosher Salt
As Needed Black Pepper, ground
For the Gremolata
1 cup Parsley, chopped
2 cloves Garlic, minced
1 Lemon, zested
1 Lemon, juiced
½ cup Olive Oil
As Needed Kosher Salt
As Needed Black Pepper, ground
Pinch Aleppo or Crushed Red. Pepper Flakes
Procedure:
1. Preheat sauté pan over medium high heat, add butter. Once melted add onions. Sweat for 3 minutes, then add carrots, celery, garlic & bay leaf. Sauté for 5 minutes or until slightly cooked and brown.
2. Add tomato puree, cook for 5 minutes.
3. Deglaze with wine. Simmer for 2 minutes.
4. Remove from heat, add stock or glace.
5. Set aside to cool slightly.
6. Place meat into vacuum pouches, add herbs, salt, pepper and carefully pour the mirepoix and liquid in.
8. Vacuum seal and place into water bath. 132°F (55°C) for 24 hours.
7. After that time, open the pouch and remove the meat. Place on a towel and dry it off.
8. Pour the remaining contents into a sauce pan and bring to a boil. Thicken with a roux and simmer for 20 minutes. Strain and hold warm for service.
9. Using a torch, sear the meat on all sides. Serve.
Notes:
• To make sauce gluten free, thicken with corn starch slurry
• Traditional sides are Risotto Milanese or Polenta
• You can substitute chicken stock for veal
• White wine can be used in place of red
3 Types of Roux
• White - cooked for just a few minutes to get the raw taste out
• Blond or Pale - cooked a little longer, just until the color changes slightly darker
• Brown - cooked until it takes on a light brown color and nutty aroma
Roux Proportions for 1 gallon of Sauce
Thin / Light: 6 oz. butter & 6 oz. flour (12 oz. roux)
Medium: 8 oz. butter & 8 oz. flour (16 oz. roux)
Thick / Heavy 12 oz. butter & 12 oz. flour (1 ½ lbs. roux
THE BEST BULALO MADE EASY | YUMMY BULALO RECIPE!!!
This is my easy and delicious version of bulalo.
INGREDIENTS (to follow... please remind me in case I forget)
-2Kilos Bulalo/Beef Shank
-1tsp salt
-ground black pepper
-1tsp whole peppercorn
-3pcs sliced onions
-4Tbsp fish sauce
-sliced 2pcs yellow sweet corn
-sliced string beans
-pechay tagalog
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Please contact me at kuyafernscooking@yahoo.com