Food Porn

It was my birthday today and I got to cook for the family, my wife, our two grown up daughters and two son-in-laws whilst the younger ones were at school. We had smoked mackerel pate with lemon and pepper toast, french rack of venison with butter mash, glazed carrot, French beans and a gravy made with stock reduced down to 15%, honey and thyme panna cotta with a blackberry jelly and cheeses to follow. I forgot to take a picture of the main until it had been started. Other pictures to follow.
 

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Hi,
I have a couple of Graylag goose breasts. Let them age in the fridge and have wrapped in cling film, now in freezer. Never cooked or eaten this kind of meat before. Very dense dark flesh like beef, presume I would just cook this like a fillet steak as it has no fat?
 
Hi,
I have a couple of Graylag goose breasts. Let them age in the fridge and have wrapped in cling film, now in freezer. Never cooked or eaten this kind of meat before. Very dense dark flesh like beef, presume I would just cook this like a fillet steak as it has no fat?
Treat it like beef, slice it thin as you can and stir fry with black bean sauce. Yummmm !! just make sure you don't get an old honker tough as old boots
never shoot the front ones in a skein as they are the old ones showing the way :tiphat:
 
Simple fare this evening.

My venison pie, celeric mash, and homemade potato croquettes. Just the ticket on a cold, damp day!

View attachment 386936
It is not a cold, damp day here but I would eat that right now! Simple fare? Yes, but that plate screams comfort food. I adore a venison pie. May I ask what type of venison you used and what you prefer for your pie?
 
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