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BBQ'd - Boiled - Sweet - Salty - Venison Nightmare

post #1 of 10
Thread Starter 

I BBQ'd some venison steaks but they turned out kind of salty and a bit to sweet and a little dry. But I don't want to waste them!  So I boiled them down in beer and butter and apple juice. Now it looks like pulled venison. I think my best bet is to make sandwiches with it. But I am trying to think of what kind of sauce would go well to counter the sweetness and the saltiness of the meat? I am thinking something creamy might go well. Any ideas?  Thank you.

post #2 of 10
Thread Starter 

this is what i am working with...  1238821_10201712188277092_652379079_n.jpg

post #3 of 10

Maybe a take on the Philly cheese steak approach?  A spicy mayo or pickled red onion to offset the sweetness?

 

mjb.

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post #4 of 10

Sounds like you need some acid, not more fat. You could put it on a pizza with some sliced tomatoes, a little fresh sage, mozzarella and a thyme infused lemon drizzle.

 

You could also go German with it. Separate the fat out of your liquid. Use the fat to make a nice dark roux and use with the remaining liquid, some low sodium beef stock, white balsamic vinegar and a little mustard to make a gravy. A few blackberries thrown in the sauce at the last minute would be good too. Serve it over some homemade spatzle with braised cabbage.

 

You could also use it in a Portuguese stew with some chicken stock, garlic, peppers, onions, paprika, chile powder, fresh oregano and a little white vinegar.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

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O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #5 of 10
Thread Starter 

Lemon Drizzle!  Acidic with a touch of gangsta!  Actually that sounds like a great suggestion.  This meat will definitely be consumed atop good bread.  Any other suggestions.  Where do you get lemon drizzle?

post #6 of 10

What cut was it and where did fat come from?  Venison is a very lean meat and depending on the cut requires fast, slow, or indirect cooking.  It did not get salty by itself, but it can be somewhat sweet depending on diet, post harvest processing, etc. 

 

When trying to repurpose something like that it's time to think tacos, chili, stew . . .

post #7 of 10
Thread Starter 

sweet came from brown sugar.  salty came from kikoman and other seasonings (my friend took over the grill and seasoned them).  the fat came from butter.

post #8 of 10
Thread Starter 
Steaks were cut from the leg.
post #9 of 10
Quote:
Originally Posted by Bvevoda View Post

Lemon Drizzle!  Acidic with a touch of gangsta!  Actually that sounds like a great suggestion.  This meat will definitely be consumed atop good bread.  Any other suggestions.  Where do you get lemon drizzle?

 

You make it. Squeeze some lemon juice, put it in a pan with some chicken stock, add a little thyme, shallots and chopped garlic. Sweat until soft. Tiny bit of salt. Might need some sugar, but probably not since your meat is sweetened. Maybe try a touch. If there is a lot of liquid, you can thicken with corn starch. I usually thicken this with butter but you have enough fat already. Put it in a blender and through a fine sieve so you can "drizzle" it.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #10 of 10

Sounds like it would be good over some rice noodles too. Noodles will cut the flavor on all of it. I often serve an Asian noodle dish with braised meats and fresh steamed or stirfried veggies.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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