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Sunday, 27 March 2011

Venison Carpaccio

First shoot your deer. 
This is the loin or backstrap, the muscle that runs down the animals spine. 
Not having sufficient larder space, instead of hanging the meat I let it stand in the fridge for a week, before marinading it in maple syrup for 36 hours then coating it in ground pepper.
I seared it all the way round in a very hot pan with a little sunflower oil (too hot to use Olive oil) and left it to stand until stone cold.
 Served sliced thinly with a 'drizzle' of Olive oil added just before serving.

Your pal
SBW

15 comments:

  1. Ian Nance27 March 2011 at 15:10

    Wow! Well, thawing the backstrap out now. Thanks!

    ReplyDelete
  2. The Suburban Bushwacker27 March 2011 at 17:02

    Ian

    it's what backstraps were made for, really.

    If you want a more 'restaurant' looking result, wrap the backstrap in clingfilm (saran wrap) good and tight and let it stand in the fridge over night and you'll get far more circular slices
    SBW

    ReplyDelete
  3. GoofyGirl27 March 2011 at 19:31

    YUM!

    ReplyDelete
  4. The Suburban Bushwacker27 March 2011 at 19:48

    GG
    Very Yum
    SBW

    ReplyDelete
  5. The Suburban Bushwacker27 March 2011 at 19:51

    And traditionally made with fillet of beef. Ideal for people who live next door to the largest concentration of deer on the continent, but who are yet to go afield.
    Just sayin'

    SBW

    ReplyDelete
  6. GoofyGirl27 March 2011 at 20:02

    funny you should say that, as I almost (operative word here being ALMOST)signed up for one of the classes that would grant me a license to go and get my own venison.
    I am however holding out for a miraculous onslaught of bison to arrive on the island so that I can eat that as often as I want.
    (You think they can swim the 5+ miles from the mainland? Or should I book them tickets on the ferry boat?... of course now I wondering if they could ride for free if I claim them as pets. Though... then I wouldn't be able to eat them... man I'm screwed. :/)

    ReplyDelete
  7. The Suburban Bushwacker27 March 2011 at 21:41

    GG
    Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,
    Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,Sign up,

    You've nothing to lose but your grocery bills
    SBW

    ReplyDelete
  8. GoofyGirl27 March 2011 at 21:58

    I am currently living on zero funds... so unless you feel like starting a collection so that "Goofy Girl can go hunting and get herself some venison"... it ain't gonna happen :/
    Besides, my "grocery store hunting" abilities are far superior to most. You should see the way I wield a discount card and coupon. Cashiers fear me, the bag boys stand there with their knees knocking, and everyone in line behind me just stares in awe as my "total" goes down by a minimum of $11 each time. Yeah, I'm that bad ass. :)

    ReplyDelete
  9. Bill27 March 2011 at 23:15

    WOW that looks good! I might have to try that one.

    ReplyDelete
  10. The Suburban Bushwacker28 March 2011 at 08:09

    GG

    You've got a while, but you could start practising, well now really

    Are you going to hunt the whole archery season or just muzzleloader the first year?

    If archery is on the cards I've got a donation

    SBW

    ReplyDelete
  11. The Suburban Bushwacker28 March 2011 at 08:10

    Bill
    The road to deliciousness is paved in Carpaccio
    SBW

    ReplyDelete
  12. GoofyGirl28 March 2011 at 09:20

    I doubt I'd be very good at shooting those infamous wax darts, that's your forte Mr. SBW, is it not?

    ReplyDelete
  13. The Suburban Bushwacker28 March 2011 at 17:07

    GG
    I believe you've caught a few of them in your time?
    SBW

    ReplyDelete
  14. LRR28 March 2011 at 22:18

    That looks awesome. Seeing that make shooting a deer this year even more important. Thanks.

    ReplyDelete
  15. The Suburban Bushwacker29 March 2011 at 07:39

    LRR

    Good luck out there.
    I read a couple of your posts - great blog I've added you to my blog roll.
    Maybe see you in MA some time
    SBW

    ReplyDelete

Please feel free to leave comments. I really enjoy hearing what readers think. The rules are the same as round my dinner table:

You're welcome to disagree, life would be way too boring if we all agreed with each other and we'd never learn anything.
I like to think that we're all grown up enough to argue every last point, right down to the bone, without bearing a grudge afterwards.



Come on in the waters lovely
SBW