12-30-2011, 15:53
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,467
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Dinner 12 29 2011 Venison
Dinner 12 29 2011 Venison
Local Harvested Venisn Filet (Pennsylvania SGL #56)
White Sweet Potato
White Onion
Red Onion
Cremini Mushrooms
Truffle Pieces
Chardonnay Grapes
Roasted Garlic
Roma Apples
Rosemary, Cinnamon, Chive
Wine Cali: Cheap Red Wine $6.49 imho 8+ out of 10
Recipe to follow. Estimate cooking time from this post to plating 1:15
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Penn is offline
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12-30-2011, 18:38
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#2
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Area Commander
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Venison Pictures and plating
Mushroom and onion compote in sauce pan, Venison sauting in the teflon, sauce reduction of venison stock and crandberries.
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Penn is offline
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12-30-2011, 18:43
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#3
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Quiet Professional
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Location: Georgetown, SC
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Very nice plating, chef. I've come to appreciate that aspect of the art lately.
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ZonieDiver is offline
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12-30-2011, 20:21
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#4
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If I might ask---did you hang/age the meat? If so, how and how long?
By the way, that plate looks absolutely scrumptious.
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craigepo is offline
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12-30-2011, 21:22
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#5
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Guerrilla Chief
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Mmmmmmmmmmmmmm. Food porn!
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dr. mabuse is offline
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12-30-2011, 22:50
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#6
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Area Commander
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Craigepo, I did not hang, or age the venison. I dropped it yesterday this side of 1700; had it for dinner tonight. It was a wonderful dinner. The wine is a fine. if you locate some you will not be disppointed.
The KC bourbon was subpar compared to the 12 yo Elijah Criag we shared with agroup of friends Christmas Eve.
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Penn is offline
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12-31-2011, 06:27
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#7
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greenberetTFS is offline
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12-31-2011, 08:47
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#8
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Guerrilla
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Sweet mother of Jesus........How much to cater a private function? (dinner for 2) That looks amazing.
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33army is offline
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12-31-2011, 12:53
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#9
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Quiet Professional
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Location: Phoenix, AZ
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Beautiful plate, how did you do the potatoes?
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Team Sergeant is offline
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01-01-2012, 08:17
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#10
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Area Commander
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The white Sweet Potato was roasted in its skin, remove once cooked, S&P, Tsp of Butter, Truffle Peelings and a tiny touch of Vanilla.
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Penn is offline
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01-01-2012, 15:07
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#11
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Quote:
Originally Posted by Penn
The white Sweet Potato was roasted in its skin, remove once cooked, S&P, Tsp of Butter, Truffle Peelings and a tiny touch of Vanilla.
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I like the vanilla touch. (I just made a gallon of vanilla, it should be ready in six months.)
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