Text 10086, 105 rader
Skriven 2011-04-29 20:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: zinging 233
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I could never learn to like them.

 ML> Which?

 JW> Oh, blood pudding/sausage. The Scottish are OK.

 ML> Perhaps fried!
 
Now you are the one being mischievously vague!

 JW> shot a pair of seals, which got rendered.

 ML> Is seal fat good to eat? Tastewise, I mean.

It's not as nice as butter or bacon grease although the Inuit may
disagree with me.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Wine-Braised Venison Neck
Categories: Venison, Wild, Mushrooms, Bacon, Wine
  Servings: 4

      5 lb bone-in venison neck
     15 g  dried wild mushrooms
           Kosher salt and freshly
           ground black pepper
      3 TB vegetable oil
      5 oz slab bacon or pancetta, rind
           removed and cut into 4
           pieces
      2    roughly chopped onions
      2    roughly chopped celery
           stalks
      2    garlic cloves
      1 lg rosemary sprig
      2    bay leaves
      5    sage leaves
      3    flat leaf parsley stems
      1    thyme sprig
      1    long cinnamon stick
           Zest of 1 lemon, removed in
           wide strips
      5 c  Barbaresco or other hearty
           dry red wine

One hour before cooking, remove neck from refrigerator. Pour 2 cup
boiling water over the mushrooms in a small bow, and leave them to
soak. Preheat the oven to 300 F. 

Pat the neck dry and season with salt and pepper. In a dutch oven or
large flameproof casserole, heat 2 tablespoons of the oil over
medium high heat. Brown the neck on all sides, including the bone.
Transfer the meat to a plate and discard any fat from the pot. 

Add the bacon or pancetta and the remaining 1 tablespoon of oil to
the pot and cook over low heat for 2 minutes. Increase the heat, add
the onions, carrots, and celery, and cook until the onions begin to
soften, about 5 minutes, scraping the bottom of the pot frequently.

Lift the mushrooms from the soaking liquid and add them to the pot,
along with garlic and herbs. Strain the mushroom liquid through a
fine sieve, discarding any sand or grid, and the liquid to the pot,
with the cinnamon stick and lemon zest. Bring to a boil, deglazing
the pot by scraping the browned bits from the bottom. 

Place the neck into the pot. Pour in any meat juices, add the wine,
and bring to a boil. Cover with a damp piece of parchment paper and
then the lid, and braise in the oven for 3 to 3.5 hours. The meat
should be very tender and lift easily from the bone.

Transfer the neck to a platter and cover with saran wrap to prevent
drying out. Discard the herbs, cinnamon stick, and zest and let the
sauce cool off slightly, then puree it with an immersion blender or
food processor. Bring the sauce to a boil, skim off the foam, and
boil hard for 10 to 12 minutes to reduce it to 4 cups. Cool the meat
and sauce separately, then refrigerate overnight.

The next day, remove any fat from the sauce. Preheat the oven to 300
F. Place the neck back into the pot with the sauce and place into
the oven. Depending on you like to serve your meat, either serve in
the pot, letting your guest take the neck meat off the bone, or
debone prior to bring the neck to the table. 

Adapted from Bones by Jennifer McLagan

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A fit of anger is as fatal to dignity as a dose of cyanide is to life

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