Venison dish

[OregonYeti]

Originally Posted by kiwichik

So it is DUCK -V- VENISON

If its good I will post the recipe to this site.

Here in Oregon we have the U of Oregon Ducks. They would be against any Venison win, even though deer are more plentiful than ducks here in central Oregon. As a side note, we ought to have a team named Venison here, but we don't.

[kiwichik]

Sorry Bro!!!

Not from there..........Ragu does not sound like Vietnamese to me!!!! The New Zealand Cuisine Magazine had "Fantastic" duck recipes in it this month that I am sure you will be able to access through the internet next month should anyone be interested in visiting their very user friendly website.

[boar_d_laze]

Originally Posted by Daznz

I may not be able to get madeira wine would masala wine be a good substitute ??

Daz

The best alternative is an off-dry sherry like an Amontillado. Dry Marsala would alright, but sweet a disaster.

BDL

Tip: If she's doing Vietnamese duck that should means juilienne garniture. Give her cr@p about either her knife skillz, or the cowardice of a mandoline.

[Daznz]

Originally Posted by boar_d_laze

The best alternative is an off-dry sherry like an Amontillado. Dry Marsala would alright, but sweet a disaster.

BDL

Tip: If she's doing Vietnamese duck that should means juilienne garniture. Give her cr@p about either her knife skillz, or the cowardice of a mandoline.

Hhahaha I dont think she has a mandoline..But she does have a set of globe knives so yep it will be down to knife skills...Its all good fun, all about passion for good food

Daz

[kiwichik]

Oh well my dish has been served and demolished.
So how did I rate it! Of course you are your worst critic. It was average, I think I needed to add a little chilli to it. No it was MORE than average.
Dumplings were great. Duck needed a bit more oomph to it.

Guests were all happy, nothing left over.

So lets see what the LITTLE BROTHER is gonna turn up with.

Picture of dish has been posted.

Cheers

Kiwichik !!

[afc chef]

a sweet sauce would be nice rich.potato crushed with goats chees on side poss roasted baby onions in sauce ,dont over do it let the venison do the talking

[boar_d_laze]

Originally Posted by kiwichik

Oh well my dish has been served and demolished.
So how did I rate it! Of course you are your worst critic. It was average, I think I needed to add a little chilli to it. No it was MORE than average.
Dumplings were great. Duck needed a bit more oomph to it.

Guests were all happy, nothing left over.

So lets see what the LITTLE BROTHER is gonna turn up with.

Picture of dish has been posted.

Cheers

Kiwichik !!

Your presentation was beautiful. Really lovely.

If the dumplings were anywhere near as good as they looked... wow.

The cooking technique chosen a long poaching/braise in stock, usually doesn't produce much flavor. Ultimately the meat is either steamed or poached -- neither method productive of oomph.

Let's see how your brother does. Dryness is the number one pitfall with venison.

Again, really lovely,
BDL

[kiwichik]

Dumplings were superb I must say. The duck was poached in garlic, ginger, sherry. The skin of the duck was also rubbed with salt pepper, ginger. Not sure what I could have done to improve that, maybe someone has some good advise. This is not my usual style of cooking. There was sesame oil in the dumpling so that was why I avoided using it in the poaching liquid. However, I did enjoy the challenge.

Come on DAZA !!!

[Daznz]

Well where do i start I found maderia but at $52 a bottle i passed on the poor mans perigueux..I will try it when im feeling rich ..

So i made sauce Romaine (Raisin and pine nut sauce for game) I made my own venison stock and meat glaze from the same stock.
The venison was wrapped in pancetta with a light roasted fennel crust sitting on a mash of kumara (sweet potato) and swede.
On the side was parsnip, Maori potatos roasted in duck fat, cherry relish.
So how did the dish come out ? venison was cooked to perfection.
I should of added more gastric to the sauce to make it a little more sour as the mash was sweet and the sauce so over all abit to sweet
The venison did shine through the sauce very well.

Well done big sis your dish looked AWESOME..Shame theres none left you could of dropped some in for lunch


Daz..... Hmmmm what do make next weekend