|
|
Author |
|
Message | |
|
Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
|
Posted: Mon Sep 23, 19 2:33 pm Post subject: Braised Venison for Dinner |
|
Dinner last night was braised boneless venison haunch (retrieved from the freezer, 2 pounds 14 ounces in weight so a little over a kilo) on a bed of carrot, celery, onion, small leek mirepoix, with a little port and red vermouth, and half as much red wine vinegar. Topped with sliced onion and some strips of uncooked bacon. Brought just to a boil in a heavy Le Creuset casserole, lid on, in oven at 325 degree Fahrenheit for 90 minutes.
Mr Jam Lord thought the meat was just right. Myself, just a touch too well done. Next time I will try cooking it at 300 degrees Fahrenheit for the same time.
Sides were mashed potatoes and oven roasted beets. Dessert was individual plum cobblers. Must be autumn - Italian blue plums are available once again.
Leftover venison (deliberate, I plan for leftovers) will be hash or maybe pot pie. Or maybe both. |
|
|
|
|
sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
|
|
|
|
|
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46229 Location: yes
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46229 Location: yes
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46229 Location: yes
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46229 Location: yes
|
|
|
|
|
sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
|
|
|
|
|
Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
|
|
|
|
|
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
|
|
|
|
|
|