Where when why – Nothing

So recently I discovered the joy of venison. I have to say, such a
fantastic  meat you will not find in any other animal. I am blessed with
the privilege of knowing a very good butcher, whom knows I cook the odd time
and he phoned me to say he had some beautiful wild venison. So with that I
decided this Sunday was going to be the day to try a new recipe for venison.
Being in with a good butcher is well worth it!

This is a very simple dish and just a variation on most venison recipes,
takes only a few moments to prepare and tastes sexy! 

WARNING: Due to the large amounts of butter this dish uses,
there may be health concerns. It is quite okay to eat this dish as part of a
balanced healthy diet, a little fat is okay I think, but I am not a
professional, go ask one if you have questions. 

WARNING: Cooking with alcohol is dangerous and can cause
fires. Do so at your own risk. If in doubt, don’t use it! 

 Ingredients

• Nicely cut venison steaks
• 2 Large Red onions
• Potatoes
• Irish Butter (Salted
  Butter)
• Mixed herbs of own choice
• Sweet Chilli Sauce
• Irish or Spanish Whiskey
• Soy sauce
• Teriyaki sauce
• Salt and pepper

 Method

1. Season both sides of the
   venison steak.
2. Gently and lovingly, place
   the steak in a bowel of sufficient size.
3. Drizzle with soy sauce,
   about 3 tablespoons should be enough, but add what you like really here,
   its personal taste here.
4. Add an equal amount of
   Teriyaki sauce
5. Add one table spoon of chilli
   sauce
6. At this point your venison
   steak sound be covered with the marinate, add some mixed herbs and ensure
   that the venison is well covered. Leave it now to stand at room temp for
   about an hour.
7. Peel and boil the potatoes
   as you would normally about 10 min before you want to cool the venison
8. Gently peel the onions, and
   slice thinly.
9. Heat a large frying pan on
   maximum heat until a droplet of water placed upon it boils away instantly,
   i.e. VERY HOT
10. Remove the frying pan and
    add a very generous knob of butter to the pan and watch it melt away, the
    butter should not burn, if it is add more.
11. Add the whiskey; again the
    amount is up to you.
12. Now place the pan back on
    the heat and reduce the heat by half,
13. As the butter and whiskey
    fuse together add a further table spoon of chilli sauce. Be careful, too
    much will ruin the taste of the venison.
14. Now ever so gently, place
    the venison on the pan, add a table spoon of the marinate along with it
    and discard the rest, or find another use for it!
15. Add the onion to the pan
    and cook with the venison
16. Cook for approx 7 min on
    each side, depending on the size of the steak.
17. Cream the potatoes using
    only butter, trust me they are much nicer!
18. Place potatoes on a plate
    and round off
19. Gently place the steak onto
    the plate an spoon onion onto of the potatoes
20. Drizzle frying pan juices
    and fats over the steak and onions and serve

Enjoy!

Okay while not an overly complex recipe, its important to get this right. This recipe does not use any milk at all, furthermore, you can add anything you like to this, varity and all that is afterall the spice of life.

Ingredients

• 2 Large Free Range Eggs
• Fresh Mozzarella (Or soft chesse of your choice)
• Tablespoon of olive oil
• Cherry Tomatoes
• Fresh Basil

Cooking 

1. Beat the two eggs until they have blended fully with each other and form a nice consistant thick light yellow colour
2. Add a pinch of salt
3. Grate some mozzerella and add to the egg
4. Chop some cherry tomatoes and add to the egg
5. Chop the fresh basil and add to the egg.
6. In an extremely hot pan, add the olive oil and swirl the pan around until the oil covers the base and the sides to prevent eggs from sticking.
7. Add the egg mixture to the pan and lower the heat to 1/2 of what it was.
8. As the omelette cooks, using your frying flip, perform a raking action once or twic on the egg mixture to bring all the solids into the middle of the pan.
9. After a few min, the top of your omelett should be between at state of liquid and solid, now flip it over and cook for 30 more seconds.

Serve with fresh bread or best of all in a bap oe bagle.

technorati tags: Food, Recipes, Eggs, Omelette