|Venison Roast Showing Two Expressions|
|Anime | Manga|
|Manga Debut||Chapter 165|
|Anime Debut||Episode 49|
(To Be Added)
- Venison Backstrap
- Venison fat & tendons
- Sauce Poivrade
- Venison Stock
- Sauce Poivrade au Baie
- Venison Stock
- Red Currants
- Creme de Cassis
- Red Wine
- Blueberry Vinegar
- Raspberry Jam
- Take the backstrap of the venison, slice off the layer of fat and tendons, cutting them into squares.
- Separate the meat from the backstrap and rub it with salt and pepper.
- Create the poivrade base by boiling water with the leftover venison scraps.
- Lay the sinew, or tough fiber meat, on top of the cubed fat and tendon so it does not directly touch the oven-safe pan.
- Place into a preheated oven, periodically taking out the meat and basting it with the melted fat. This will help prevent it from drying out while cooking it.
- Cook till the venison has become tender and remove from the oven.
- Place onto a tray to rest and cover with a bowl allowing the steam and heat to continue spreading through the meat.
- Heat it once more in the oven and it'll be ready for serving.
- Using the venison stock, add pepper to create a Sauce Poivrade and separate the sauce in half.
- With one of the halves, add the mixture of berries to create a Sauce Poivrade Berry.
Real Facts Edit
Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs.