Sunday, October 31, 2010

Venaison


Kristine showed up yesterday with a cooler full of deer. I cannot even begin to tell you how much fun it was taking him apart. Here are some salami made from the front leg. All chopped by hand. The hind quarter became jerky from the round, a stunningly gorgeous and succulent roast from the eye of the round, some stew with pomegranate syrup, bones for stock. Even rendered down the fat, though I'm not sure anyone has the guts to taste it.




I can't wait until these are cured!
Ah, and here's the roast. YUM.






















8 comments:

lostpastremembered said...

mmm...sausage! they are gorgeous and perfect. do you have one of those pushy sausage stuffers??? what is the spice for venison sausage?

Ken Albala said...

Nope, All stuffed by hand. Nothing but a cleaver. The flavorings I think were juniper and thyme. Tried to keep it simple. THey should take about 3 months to cure.

Kristine said...

But we DID try the fat...We fried little succulent bits of meat in it. Nothing gamy or offensive about it at all...

gil said...

Whoa that roast looks dang delectable

Ken Albala said...

Know what? It was! Thanks for stopping by Gil.

Hunter Angler Gardener Cook said...

Nothing wrong with venison fat - so long as you've rendered it and it smells OK. I've made venison sausages with nothing but the meat and fat of the same animal. Great stuff, but sometimes they get overly sagey... in a bad way.

man suit said...

I like the ham,look tasty.

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