I’m feeling like Natty Bumpo, having cooked and eaten, oh, 15 or so pounds of venison that made its way to my fridge a couple of weeks ago.
Venison Bolognese: in the British style, with bacon, mirepoix, tomato, and that awesome Barilla thick spaghetti.
5-day dry aged loin with brown butter and meyer lemon: My second try at a quick pan roast of a tender cut. High heat. Sear it. Drop the heat. Take temperature. Don’t let it pass 125 f.
Venison Stew: sinewy trimmings slowly simmered with the classic aromatics and a bay leaf.
Bacon and wine braised venison: bummerly dissapointing, despite a being simmered in a bottle of wine, with a half cup of bacon, and other braising basics fully employed. Lean and clean and too tough. Looks good tho: