Text 40645, 94 rader
Skriven 2010-08-02 15:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: cooking beef
====================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp

All good advise.

 DD> Your biggest culprit for tough grass fed beef is overcooking.
 DD> meat tenderizer
 DD> marinating
 DD> pound your steak
 DD> 30% less cooking time
 DD> Reduce the temperature of your grain fed beef recipes by 50 degrees
 DD> baste to add moisture
 DD> When preparing hamburgers on the grill, use caramelized onions,
 DD> olives or roasted peppers to add low fat moisture

Just like venison and bison.

 DD> Never use a microwave to thaw
 DD> Bring your grass fed meat to room temperature before cooking
 DD> Always pre-heat your oven, pan or grill

Good advise for all meats actually.
 
 DD> When grilling, sear the meat quickly over a high heat on each
 DD> side to seal in its natural juices
 DD> When roasting, sear the beef first to lock in the juices and then
 DD> place in a pre-heated oven.

I quibble with this one though. Searing to lock in juices is a myth.
The real benefit is the good flavours from the Maillard browning
reaction.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Ncl) Pan-Seared Maple Venison
 Categories: Native, Venison, Bacon, Chicken, Smoked
      Yield: 4 Servings
 
      1 c  Maple syrup
      1 tb Kosher (coarse) salt
      8    (3-oz) venison loin
           Medallions (1 1/2 lb.)
      2 tb Olive oil
    1/4 c  Diced pancetta or bacon
    1/4 c  Diced carrot
    1/4 c  Diced onion
    1/4 c  Diced celery root or celery
      1 tb Prepared horseradish
      1 tb Minced garlic
      1 tb Crushed juniper berries
      2 ts Chili powder
      2 c  Basic Game Stock or chicken
           Broth
      1 tb Butter, softened
 
  In large resealable plastic bag, combine maple syrup and salt; mix
  well. Add venison; seal bag. refrigerate a minimum of 1 hour or up
  to 12 hours to marinate, turning bag occasionally.
  
  Heat oven to 325 F. Place wire rack in 15x10x1" baking pan. Remove
  venison from marinade; discard marinade. Pat venison dry.
  
  Heat large skillet over medium-high heat until hot. Add oil; heat
  until hot. Add venison; cook 2 to 3 minutes or until browned,
  turning once. Place venison on rack in pan. Bake 8 to 10 minutes
  for medium-rare to medium.
  
  Meanwhile, heat same skillet over medium heat until hot. Add
  pancetta; cook until browned, stirring occasionally. Add carrot,
  onion and celery root; cook until vegetables begin to brown,
  stirring occasionally. Add horseradish, garlic, juniper berries
  and chili powder; mix well. Add stock; bring to a boil over high
  heat. Boil 10 to 15 minutes or until vegetables are crisp-tender
  and sauce is slightly thickened. Whisk in butter
  
  To serve, place vegetables on serving platter using slotted spoon.
  Top with venison. Pour sauce over venison and vegetables.
  
  From: Plasticava
 
MMMMM
 

Cheers

YK Jim


... Creativity means going against what you've learned.

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