Hi all,
just found a great online resource (in Sweden) for ordering a box of game meat. It is delivered to your door, and contains an assortment of cuts, from roe deer, fallow deer, red deer, wild boar. Not all of them at the same time, but still a good mix.
The box, delivered to my door
I cooked some today. Real nice simple cook, just put them on my BGE on indirect heat, then seared them. I bought a cast iron pan off a flea market that I tried for the first time. I bought it specifically to use on the grill. Works wonders of course. It is pitch black outside, so no outdoor pics this time.
Anywho, I cooked what I believe is called boneless beef outside from a fallow deer. It is the outside thigh, anyway. So incredibly tender and full of flavor. I've cooked plenty of game meat before, so this was easy. I'm astounded by the rich flavors every time though. I cannot recommend this highly enough.
The raw meat (I cut it in two, as there was a natural separation of the muscles)
It took less than an hour to cook. Indirect heat at around 230° F. When the meat hit 122° F (50° C) I seared them. I took them at 131° F (55° C). They rested for 10 minutes before slicing. I served the meat with a red wine reduction, sweet potato mash and some veggies (mushrooms and diced zucchini).
The meat, done, rested and sliced
Here's the food, plated
Man, that red wine sauce is killer! I try to come up with something different every now and then, but there's no point really, as this sauce is so hard to beat. If it ain't broken, don't fix it
just found a great online resource (in Sweden) for ordering a box of game meat. It is delivered to your door, and contains an assortment of cuts, from roe deer, fallow deer, red deer, wild boar. Not all of them at the same time, but still a good mix.
The box, delivered to my door
I cooked some today. Real nice simple cook, just put them on my BGE on indirect heat, then seared them. I bought a cast iron pan off a flea market that I tried for the first time. I bought it specifically to use on the grill. Works wonders of course. It is pitch black outside, so no outdoor pics this time.
Anywho, I cooked what I believe is called boneless beef outside from a fallow deer. It is the outside thigh, anyway. So incredibly tender and full of flavor. I've cooked plenty of game meat before, so this was easy. I'm astounded by the rich flavors every time though. I cannot recommend this highly enough.
The raw meat (I cut it in two, as there was a natural separation of the muscles)
It took less than an hour to cook. Indirect heat at around 230° F. When the meat hit 122° F (50° C) I seared them. I took them at 131° F (55° C). They rested for 10 minutes before slicing. I served the meat with a red wine reduction, sweet potato mash and some veggies (mushrooms and diced zucchini).
The meat, done, rested and sliced
Here's the food, plated
Man, that red wine sauce is killer! I try to come up with something different every now and then, but there's no point really, as this sauce is so hard to beat. If it ain't broken, don't fix it
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