Lean deer meat
The tasty venison is probably the one with the oldest origins in the world, although over time, with breeding largely replacing hunting, this game has become increasingly sought after and unusual. Its meat is a valid alternative to that of veal, beef, pork or wild boar and, if well prepared, it is really delicious and special. Do you want to prepare a good venison steak? Know that you can cook it both in a pan and on the grill as long as you heat both very well to prepare them for optimal cooking.
Do you prefer the grill? Then turn on the gas barbecue or prepare the embers of the charcoal barbecue at least 30 minutes before use, then arrange the venison steak at room temperature and season it on both sides with salt and ground black pepper, on the hottest part of the grill (the one directly above the hot embers). Cook the meat for no more than 4 minutes on the side, the time necessary for a kind of external crust to form, then brush the surface with melted butter and move it to the coldest part of the grill until it reaches the desired degree of cooking. Obviously, cooking times always depend on the size and thickness of the steaks, but even the thickest ones should never remain on the grill for more than 12 minutes to prevent the meat from cooking and hardening too much. If you have a meat thermometer, check that the inside of the steak reaches a temperature between 54 ° and 65 ° before removing it from the grill and, in any case, prefer cooking with blood, the one that best enhances venison. Once ready, let the meat rest for a few minutes before serving. Serve it whole or, if you prefer, sliced into rather thick pieces, perhaps with delicious croutons porcini mushrooms and stracchino cheese.
(soft and delicate cheese from North Italy, stracchino is a delicious and versatile cheese that you can use in many dishes.)
The tasty venison is probably the one with the oldest origins in the world, although over time, with breeding largely replacing hunting, this game has become increasingly sought after and unusual. Its meat is a valid alternative to that of veal, beef, pork or wild boar and, if well prepared, it is really delicious and special. Do you want to prepare a good venison steak? Know that you can cook it both in a pan and on the grill as long as you heat both very well to prepare them for optimal cooking.
Do you prefer the grill?
Then turn on the gas barbecue or prepare the embers of the charcoal barbecue at least 30 minutes before use, then arrange the venison steak at room temperature and season it on both sides with salt and ground black pepper, on the hottest part of the grill (the one directly above the hot embers). Cook the meat for no more than 4 minutes on the side, the time necessary for a kind of external crust to form, then brush the surface with melted butter and move it to the coldest part of the grill until it reaches the desired degree of cooking. Obviously, cooking times always depend on the size and thickness of the steaks, but even the thickest ones should never remain on the grill for more than 12 minutes to prevent the meat from cooking and hardening too much. If you have a meat thermometer, check that the inside of the steak reaches a temperature between 54 ° and 65 ° before removing it from the grill and, in any case, prefer cooking with blood, the one that best enhances venison. Once ready, let the meat rest for a few minutes before serving. Serve it whole or, if you prefer, sliced into rather thick pieces, perhaps with delicious croutons porcini mushrooms and stracchino cheese.
(soft and delicate cheese from North Italy, stracchino is a delicious and versatile cheese that you can use in many dishes.)
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