Venison Saddle
 

Later on tonight I'll post Pictures of the plate. So far we are thinking...
Slow Roast Venison, Sweet Potato Puree, Roasted Garlic, Candied Brussel Sprouts

Great Pictures Chef! Thanks for sharing.

(Is that a Shun Chef's knife I see? And how do you like the Global G-2. I was thinking of picking one of those up this weekend, 10".)

TS

It looks like the beginning of something really delicious, Chef Penn. Please show us the end result!

Farm raised or harvested? That's some quality meat; a lot more fat than the one I got with my front bumper. (Course I won't have to "tenderize" mine! :p) You'll have to post pictures of the spread before serving.

Post recipes as well Chef! esp the sweet potato puree.

mp

Pictures by Tuesday, long story. Any way it was locally harvested right here in Princeton, NJ two miles from the University...as for the fat, well this here is an upper class feeding deer, people buy and leave apple and all sorts of grain for the deer to survive the winter. The saddle dressed was appox. 60#. Look at the size of the eye in the second photo. Clients ask if it was local.....the taste being recognized I guess.
At any rate as I finish this Barbera D' Alba 2004, I'm thinking "dam I never tasted the venison tonight"...what’s up with that!!!!!!!!!!!!!!!

And yes TS you are correct with the knives.....I want to know what its like to be right all the time, wahts that like?

photo's it was a bit faster then I thought.

Oh, I forgot, the venison was sliced with a knife forge and hammer out by
http://www.fine-tools.com/kitaoka1.htm

Shirasagi Sumikasumi in Ono, Hyogo Province
Example: Hidemune in Ono, Hyogo Province
http://www.fine-tools.com/hocho.htm

Yum!

Mmmmmm!!
 

That looks de-lish !!

You "paint" a beautiful plate.... it looks amazing and I'm sure it tasted the same.

Looks like everything came together - location, food, and friends.

Ok - Now for the recipies/cooking directions. I was able to salvage the backstraps intact and your plate looks like something I could approximate with a little guidance. (I'll have to see if TR still has some of the Cab for inspiration. :D)

Sweet Potato Puree
 

8 Portions

4 lg. Sweet Potatoes or Yams
1 tlbs. Whole Sweet Butter
1 tlbs. Honey
1 cup of Creme Friche or Heavy Cream reduce by 75%

Cooking Method:

1. Roast the Potatoes @ 350^F until finished
2. Reduce Cream if the Creme Friche is unavailable
adding in the honey when finished.

Puree Method:

1. Peel and remove pulp of the potato, then place pulp in a HS blender
2. add the butter
3. Cover and secure the top of the blender and process at low speed first, moving rapidly to HS. Here is the tricky part; with a rubber spatula move the pulp into the blade of the blender without incorporating the rubber spatula into the puree. Add the reduced cream slowly while doing so. Remember what consistency you are looking for, as too much cream will turn the puree into soup,
4. Season to taste

Venison
 

Two Rules for Cooking Venison:

1. Sear a seasoned portion on all side to prefection keeping it Very Rare, base with butter herbs. Place in a 350^F oven for 3 minutes, remove rest, slice, serve.

2. Follow rule one.

WILCO! Thanks.