Bambi Wellington
My first effort. Had to use phyllo dough because I didn’t have regular puffpastry in big enough pieces. Also used bacon instead of proscuitto, I will make sure I get the prosciutto next time. The pate is just sauteed mushrooms, I think I need to add some onions or something to dial up the flavor. Maybe even something peppery. ooh! Garlic, that’s it. Fresh shrooms instead of tinned would have improved it but I had none.
The deer, of course, tastes like the best prime you ever ate. I overcooked this a bit so the wife and daughter would eat it, 35 minutes at 400 degrees. It was also probably too low in the oven.
I also think I’d save the fond when I sear the meat, and use it to make a dark sauce with some madeira or port. maybe deglaze the pan with some port and reduce it, add in some cornstarch and let it simer down until it’s dark and a bit musky. Oooh, a little Marmite would also push it over the edge.
20 comments Og | Uncategorized
Drooooooooollll…..
What was the inside temp when you pulled it out?
I was with you until you mentioned Marmite.
It was around 180, dick.
Dammit, I was just getting used to rice and beans and you throw that picture up. *cries quietly*
Imma get me a soup bone on Saturday, make a good thick broth. Maybe that’ll help.
Oh my. . and I was just going to make a giant pot of venison chili for some coworkers helping with some house stuff.
That looks marvelous, though, like you, I like mine a tad rare.
Og, are you planning to be the first Redneck Iron Chef?
that stuff is goofy. i would like to appear with AB on good eats doing game cooking.
If you watch any of Gordon Brown’s shows, Kitchen he cooks with venison all of the time….
Dhur, Gordon Ramsey…..
Lol. I like ramsay. And he seems to have it going on.
I am so-o-o stealing that recipe.
However, I will add wild currants to the mix of button mushrooms for the pate. Gino over at Belfiore’s Italian (ya think?) Market will provide the best prosciutto. (Also, He takes the some of the trimmings from butchering the venison and makes up some GREAT Italian sausage!)
I like the idea of using the phyllo and will prolly deglaze using a good Madera…good with the currants.
YUMM!
looks tasty!
Looks pretty good. That would go well with a good dark beer or a red wine.
Makes my mouth draw water.
Looks absolutely scrumptious.
Of course, with a post title of “Bambi Wellington”, I thought you might have been writing about some high-end British “adult entertainer”, at least until the picture completed loading.
Ham, I shudder to think what you expected to see in the picture!
Well, Og, you know what Wellington said: Waterloo was won on the playing fields of Eaten.
Which doesn’t make a lot of sense to me. My mama always told me not to play with my food.
Funny that Bambi’s turned out to be a girl’s name here lately, though.
M
Why, some (suitably covered for the oversensitive) fine example of Page 3 British tabloid female pulchritude, of course…
Marmite in a recipe and a laugh out loud title? Best blog I’ve read for a long time…