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Lunch today White bean wild garlic soup & poached egg with dressing. Mike Robinson recipe 😋
 

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Venison and cranberry burgers made with the last of this seasons Fallow! 👌🏼
 

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This morning’s breakfast, to celebrate the end of the fallow buck season. A fallow fillet from last week that I seasoned with fresh rosemary , salt and pepper ,and a hint of fresh garlic. Then a sea of game and Madeira veloute sauce with a potato cake island and an egg volcano. A little cranberry sauce on the side and some parsley to finish.
I should have cleaned the sauce off the edges of the plate but was too hungry to wait :D
Kindest regards, Olaf ACCC457D-AF85-4AB1-A429-8BA2BA1A2D5C.jpeg
 
I think I might have the same for breakfast tomorrow too, seeing as it’s a bank Holiday :D
 
Venison schnitzel salsa Verde new potatoes
Well done, it looks lovely. I’m a great fan of the German schnitzel ( normally made from pork or veal) but I always use fallow haunch and serve it with a white cabbage salad and chips and a fragrant mushroom sauce.
I think you have just prompted me to make that this evening.
Kindest regards,
Olaf
 
Venison schnitzel salsa Verde new potatoes
Similar to my effort with Roe schnitzel, salsa verde and garlic mushrooms ! Your presentation is much better - I started to eat before I realised I had not taken the photo !!!
 

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As Stated in my previous post, I made German style Schnitzel last night for the evening meal . its a German Schnitzel as it’s made the way a friend of ours taught me ( she’s an old professional events catering cook in Germany ) and it’s not beaten wafer thin like an Austrian Weiner Schnitzel and has a little mustard spread on the not so thinly flattened out steak prior to breading. the breadcrumbs need to be relatively large and have a little hard Alpine cheese added and rubbed into them, i used some decent cheddar though as I’m in England and not in Germany at present , and it was an English Fallow deer :lol: I like to only beat and flatten out the meat to about 15 to 20 mm thick otherwise the meat gets too well done when frying. I fry them in butter and olive oil and only brown them off on the outside and then let them stand so as to get a really nice juicy rare Schnitzel.
I opted not to bother with the Jägerschnitzel mushroom sauce that I’d normally have with it , as I felt like eating lots of fresh salad . So, I had it with a nicely chilled and fresh and crunchy classic German red cabbage salad and some homemade chips. It would normally be served with a white cabbage salad but i only had a red cabbage in my fridge. It was tasty. Indeed, I’m going to make it again tonight 😆
Kindest regards, Olaf
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Similar to my effort with Roe schnitzel, salsa verde and garlic mushrooms ! Your presentation is much better - I started to eat before I realised I had not taken the photo !!!
I think that this is a brilliant picture, as it shows how the venison should look after frying. It looks very nice indeed.
I realised this morning that i should have taken a picture of the Schnitzel when cut into, alas, I ate it in a frenzy and now will have to make them again tonight 😁

Kindest regards, Olaf
 
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