Venison: The Other Red Meat

Somehow, I got on the mailing list for D'Artagnan, a posh American game and pate supplier (both to restaurants and People Like Us). This is cool because

a) I really like the Three Musketeers

and

b) They occasionally send out random epistles about various chunks of food-flesh

In this case, I was alerted that Ariane Daguin (the mind behind D'Artagan) had written some wisdom on eating Bambi. The article - with useful charts of cuts and cooking temperatures can be viewed here.

And indeed, Bambi tastes good. I went through a venison kick a few years ago (steaks, stew and chili) and am now tempted to do so again, as the season begins. Venison steaks can be tricky - the meat is so lean that cooking it can be a stressful experience, one heartbeat too long and WHAMMO! shoe leather. I had a lot of fun making chilli (anyone that doesn't have fun making chili, well, shouldn't be allowed to make chili), but that's about the best thing I can say about it.

The stew, if I remember correctly, was the best of the lot. It was squodgy, hearty and full of holiday cheer. By posting this, I acknowledge that I'm committing myself to cook this again (that is, Anne will find me and chase me about with an antler until I do), so, inevitably, more details to follow.

Comments

[Julia]

http://www.dartagnan.com/images/CHICK.jpg

...

Does that look vaguely pornographic to anyone else? Please don't say it's just me.

(Also: am I allowed to use *any* code in these here comments?)

[Jared]

Code worked (eventually, I guess)

And, eew. I'm not... sure...