Hey Melaine, too bad you moved to Rhode Island, I'd have you and Malcolm over for this! You'd eat venison, right? It's nitrate, hormone, and antibiotic free, AND free-range and not fed with industrial corn!
So, before setting this in the fridge last night to let the fat rise and congeal, so I can skim it off, I couldn't help myself to a few of the smaller morsels, just to see how it was. It was delicious, and very, very tender, but still able to hold itself intact.
Being a perfectionist, I have 1 critique so far:
It doesn't really taste like venison anymore. This will be several people's first experience with venison, so I wanted to prepare it in a way that downplayed the gaminess just a little. I was too successful, though, to the point where it's gone entirely.
Also, the guest of honor, who requested that I let her try venison sometime, is recovering from a nasty stomach bug, but should be well enough to make it. I hope she enjoys the dish at least. Next time, I'll prepare it in a way that lets the venison character come out more.
The recipe, by the way, is an adaptation of the Boeuf Bourguignon recipe found in the January 2001 issue of Cook's Illustrated.
So, before setting this in the fridge last night to let the fat rise and congeal, so I can skim it off, I couldn't help myself to a few of the smaller morsels, just to see how it was. It was delicious, and very, very tender, but still able to hold itself intact.
Being a perfectionist, I have 1 critique so far:
It doesn't really taste like venison anymore. This will be several people's first experience with venison, so I wanted to prepare it in a way that downplayed the gaminess just a little. I was too successful, though, to the point where it's gone entirely.
Also, the guest of honor, who requested that I let her try venison sometime, is recovering from a nasty stomach bug, but should be well enough to make it. I hope she enjoys the dish at least. Next time, I'll prepare it in a way that lets the venison character come out more.
The recipe, by the way, is an adaptation of the Boeuf Bourguignon recipe found in the January 2001 issue of Cook's Illustrated.
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