So what’d he do with the venison this time? Poached it in olive oil and served it with apple cinnamon sautéed red cabbage, a bacon and veg hash and a foamed sauce (bonus points for using bacon). Although poaching meat in olive oil is something I’ve read about, I haven’t actually tried it before. Turns out it’s not hard to do, (or at least Chef made it look easy, I haven’t decided) and it yields pretty perfectly cooked venison. But I guess I have to say that now that Chef and the rest of my coworkers know I have a blog, (sometimes I wonder why I don’t keep my mouth shut). Hmmm, maybe I shouldn’t have made that old age comment either? It’s a good thing they have a sense of humour, otherwise I might find myself peeling bags and bags of onions or worse, shucking oysters or picking thyme for hours on end. Seriously though, the poached venison chops were quite nice and I’ll have to try making them at home so that Dad can enjoy some of the great venison he’s been providing me with.
Wondering what next week’s challenge ingredient going to be? That’s a secret. But I can tell you I’ve already got it picked out and it’s not going to be venison.