Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
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I miss venison, but there is so much CWD in the deer populations where I live that I decided a couple years ago to be extra precautious and stopped hunting deer. I know all deer should be tested, and proper cooking technique should eliminate any further concern, but prions freak me out.
Once I read the study that showed it was transmissible to humanized mice, I noped out. There were two hunters just this last April that contracted CJD, suspected to have come from them both eating the same CWD affected venison.
That’s a really a good point. I hadn’t eaten venison in a good while as well, but had been on the look out for a decent cut of flank to make jerky out of.
This is going to sound counter intuitive to most… but, I got that meat from a guy named Andy who lives in a trailer park at the end of my dad’s road.
Grew up knowing Andy & trusting that what he shared was safe to eat. He actually gave me 3.5 lbs of Wildebeest for jerky a few months back and it turned out great!.
I was not aware that CJD had actually been contracted by humans via venison, but will likely avoid it now. Prions are indeed scary as hell.
I think I’m probably being overly precautious, and I love and prefer wild game, so all respect to the cook here! I would never turn down a meal like that!
Also I don’t know, but I don’t think wildebeest carries CWD.
And ignore the haters, that looks like a good meal you made your pa, especially given the specific cooking temperature requests. Sous vide was a wise choice. I bet it was delicious and your dad loved it.
Two months late for Schniblotag.
I’m not sure Father’s Day is my preferred time for schnitzel and oral sex. Maybe one, but both just feels gratuitous.
2 months late?
What’s the thing on the right?
It’s a cheese roll from a local shop near by. Split in half, buttered and air fried until its basically a giant crouton.
You telling me I can have that plus lard bacon?
Whens breakfast
Looks like some sort of bread/roll
Oohhhh that brine. That’s the way to do it, nice.
Enjoy!
paired with a costco cheese bun
Lol, it’s similar, but fresh baked a local shop.
Damn, that sounds pretty good. Looks good too. What is that on the right though?
It’s a cheese roll from a local shop that I doused in butter and air fried into a giant crouton.
What’s up with all of the down votes? Vegans?
I don’t get it either. I tried to explain the searing situation with my dad’s cooking concerns…
Guess some people just want to downvote rather than offer insight or build this community.
I think it’s because it’s not properly seared. Probably due to not drying It off before putting it in the pan. And also probably too low heat in the pan. Otherwise it sounds nice
Sounds great, but that doesn’t look seared.
I just got a searzall, works great
Is that like a clothing iron for steaks or something? A steak toaster perhaps?
Oh, a kitchen torch. We have one of those too, but we only use it for things like creme brulee.
It’s my new goto for searing. The way it spreads the flame out is just great.
How long does it take to sear something like a steak?
Never really timed it. Not too long, couple minutes a side maybe? Last thing i seared was a 24 hour sous vide of a chuck roast. Could cut it with a fork. It took a little longer to sear based on the surface area.
Thanks for that! I didn’t have my torch at my dad’s place, but that’s a great idea.
It seared better than expected. My biggest problem is that my dad thinks it dangerous to use the oven above 350° & the stove top above a 5 (out of 10).
Did the best I could with the customer’s request…
That’s a nice looking cast iron pan you have.
I’m pretty sure that was grandma’s. If so, we had to have an intervention with her over that pan.
She’d become convinced she needed to lubricate it with lard every time it was used. Even when she cooked bacon in it.
“Grandma, please don’t kill grandpa by cooking pig fat in pig fat.”
Ha! That must be why it looks so beautiful now though. Lots of use, and lots of seasoning.
