COOKING VENISON RIBS - COOKING VENISON

COOKING VENISON RIBS - COOKING BIRTHDAY CAKE GAMES - COOKING POTATO MICROWAVE.

Cooking Venison Ribs


cooking venison ribs
    cooking
  • (cook) someone who cooks food
  • Food that has been prepared in a particular way
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
    venison
  • meat from a deer used as food
  • The meat of a deer. Carnal term (sarconym) for deer
  • Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.
  • Meat from a deer
    ribs
  • Mark with or form into raised bands or ridges
  • (rib) form vertical ribs by knitting; "A ribbed sweater"
  • (rib) any of the 12 pairs of curved arches of bone extending from the spine to or toward the sternum in humans (and similar bones in most vertebrates)
  • (rib) support resembling the rib of an animal
  • Tease good-naturedly

Grilled Venison Tenderloin & Impressions
Grilled Venison Tenderloin & Impressions
with stacked potatoes & cloudberry jus. I was originally going to order the port braised beef cheeks with truffle & kabocha squash risotto (also a favourite of our server), however my heart changed when I saw the offering of a venison rib chop. Our kind server informed us that the rib chop was unavailable that night, but instead was to be replaced by a tenderloin which I welcomed. Cooked rare (yum!!!) this juicy bias cut piece of succulent meat was lovingly sauced with a sweet jus. The stacked potatoes were a sandwich of sweet potato, yukon gold (I presume from their firm texture) and cheese (mild, perhaps asiago?) that collapsed into sheets when cut. I didn't mind the firm texture of this tower as it was a clean contrast to the tender meat. The sauce was a fine balance of sweet and savoury and was viscous enough to coat each piece of freshly cut protein. Although not a fan of brussel sprouts, I found myself cleaning my plate of the little boules (they were slightly firm and sweet) that I didn't already give away to J. Overall I was pleased with my order, and would gladly return to Trevor to try many of the other delicious sounding menu items (including an appetizer at the very least). The service was courteous and friendly; the kitchen skilled enough to know how to treat good ingredients well. Nothing over the top, just very good sophisticated fare. Again, a fine establishment to host private gatherings, take a date out to, or just for a great place for good friends to dine at.
Grilled Red Venison Rib Chop
Grilled Red Venison Rib Chop
Grilled Red Venison Rib Chop Celery root-potato puree, sauteed rapini, and tart cherry-foie gras butter. ($35) Notes: The chop was lean and cooked perfectly - medium rare on the inside. The foie gras butter, rife with foie gras goodness, alone commanded the price tag of the dish: it was extraordinary. Imagine foie gras mousse laced with bits of dried sour cherries. Magnificent. The rapini were perfectly cooked; it's bitterness helped cut the richness of the foie gras. The sweet nutty celery root and potato mash also provided a nice clean contrast to the hefty game and liver.

cooking venison ribs
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