tag:blogger.com,1999:blog-8693690641892596564.post1426110694191686420..comments2023-07-02T10:48:51.126-04:00Comments on Herb of Grace: What we had for dinnerlislynnhttp://www.blogger.com/profile/10226221709279544399noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8693690641892596564.post-80231943167782686382010-01-11T14:28:46.948-05:002010-01-11T14:28:46.948-05:00Mom, that's so odd that you recommend the savo...Mom, that's so odd that you recommend the savory flavors for venison! That would have been my first instinct as well, but Susi disagreed and went for sweet when she did her first tenderloin from you. Then when i went around the internet, looking for recipes, I saw that the majority of professional chef recipes went with the sweets as well. I saw a lot of berry flavors, several chocolates (unusual, but tasty!) and very few truly savory recipes. I recommend that you give some of the sweeter flavors a try. Sue and I decided we're going to try dried cherries with our next tenderloin. I'll let you know how that goes.lislynnhttps://www.blogger.com/profile/10226221709279544399noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-22750584552590823202010-01-11T12:41:26.563-05:002010-01-11T12:41:26.563-05:00Oh, it just tastes odd. I don't like the tast...Oh, it just tastes odd. I don't like the taste of "wild" meat. It's a shame because Scott hunts and we always have deer. It's healthy and lean as well, but I just cannot move past the taste. I will have to make this and see if it cures my deer meat woes.ESChttps://www.blogger.com/profile/17642015650873246764noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-37404492673425770502010-01-11T12:23:47.657-05:002010-01-11T12:23:47.657-05:00Wow! What a complex and delicious sounding recipe...Wow! What a complex and delicious sounding recipe! Yes, time-consuming. One thing I've concluded in recent years about venison is that the key approach is "savory". The more taste--in herbs, condiments, etc--you add to it, the more the virtues of the wild taste are brought out. I love my stew now, but I have only really figured it out in the last two years. Very intense, with vinegar, Scarborough Fair herbs, a little tomato, a natural bouillon I have found, worcestershire sauce, sugar, etc., then thickened with milk and flour. The best tweak I have made recently, though, is boiling for fifteen minutes and throwing out the first water. Gets rid of blood which contributes to the initial gamey taste. (Suggestion courtesy of Mina who likes to cook Kosher. Great idea!) I've also found that the best broth comes from cooking down the less desireable parts and straining off blood till the water is golden and clear-looking. Add this to soup. Takes a long time to cook down, but it is totally worth it to have such tastey and nutritious broth. Our neighbor, Randy, taught us to use the WHOLE deer, so we've even shaved and used some of the hooves for the gelatin content. Ribs can be barbecued like any meat. Neck and tail are tender but best cooked down for broth, I think. Just musing on the gallant deer...Now I have to go cut one up!Gramonihttps://www.blogger.com/profile/03577128183578100387noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-75416636884065581982010-01-10T20:27:29.274-05:002010-01-10T20:27:29.274-05:00Elizabeth, I'm curious... Why do you never eat...Elizabeth, I'm curious... Why do you never eat venison? Taste or scruples?lislynnhttps://www.blogger.com/profile/10226221709279544399noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-1608778800695444522010-01-10T18:53:04.103-05:002010-01-10T18:53:04.103-05:00I never eat venison. But this recipe, I must tell...I never eat venison. But this recipe, I must tell you, this recipe is quite tempting. (And there's half a deer in my freezer...)ESChttps://www.blogger.com/profile/17642015650873246764noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-82133317418952246092010-01-10T18:21:45.224-05:002010-01-10T18:21:45.224-05:00I mean, the steers ATE the hay we made; not that t...I mean, the steers ATE the hay we made; not that they ARE the hay we made. Although, in a way, they are the hay, I guess..............Hosannahttps://www.blogger.com/profile/08410674663475994132noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-67713993613836484342010-01-10T18:20:20.413-05:002010-01-10T18:20:20.413-05:00We traded for the beef - hay for a side of it. The...We traded for the beef - hay for a side of it. The sick thing is, the two steers are hay we made; and I remember them when they were still alive. I looked into their eyes - and now I eat them with green beans and mashed potatoes.<br />I have not tried marinading them. Just crockpot-ing it.<br />As for the ammonia fillers? It hasn't killed me yet, and if that doesn't, something else will. I avoid it as much as I can but I don't wig out about it.Hosannahttps://www.blogger.com/profile/08410674663475994132noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-7614654675078253742010-01-10T13:44:09.297-05:002010-01-10T13:44:09.297-05:00WE have been using ground venison, too :) I was mi...WE have been using ground venison, too :) I was mixing it a little with grocery store beef, but after reading about the ammonia soaked fillers in that beef...I think we'll stick to plain venison from now on. Lucky you guys to have grass-fed beef! I didn't know it was tough. Huh. Have you tried marinating it with various tenderizing herbs and such?lislynnhttps://www.blogger.com/profile/10226221709279544399noreply@blogger.comtag:blogger.com,1999:blog-8693690641892596564.post-74468714697589220392010-01-10T12:37:41.058-05:002010-01-10T12:37:41.058-05:00Now, wouldn't grilled cheese, etc. have been e...Now, wouldn't grilled cheese, etc. have been easier? :) <br /><br />I have been looking for new ways to cook venison also; as Kevin has harvested so many this year! We have one aging in the barn at the moment. We also have a grass-fed beef, and do you know I prefer the venison over the grass fed organic beef? The only way to cook that tough thing is in the crock pot, for hours and hours. Bleh.<br />We also grind our venison into burger, which is quite tasty when done with beef fat.<br />I remember Su making a Mexican beef dish many years ago that had chocolate in it. I might try this for funs.Hosannahttps://www.blogger.com/profile/08410674663475994132noreply@blogger.com