karohemd: (Chef)
[personal profile] karohemd
I shared cooking duties with my mother today, I cooked the meat while Mum cooked the sides.

The loin was seared in a hot pan and then transferred to a 120°C oven to finish, seasoned with salt and pepper.
The sauce was made from a red wine reduction, pan juices and some stock made from the roasted bones and offcuts, seasoned with salt, pepper and allspice, finished with cold butter.
With it we served braised and creamed savoy cabbage and almond croquettes (not homemade but shop-bought frozen bake-in-the-oven ones). It looked like this:



Loin of venison

Date: 26/12/10 04:08 pm (UTC)
From: [identity profile] bateleur.livejournal.com
That looks delicious! :-D

Date: 26/12/10 08:34 pm (UTC)
From: [identity profile] thedinster.livejournal.com
THAT LOOKS BEYOND LECKER SCHMECKER
The potato thingies especially! Wo habt ihr sie gekauft?

Also, um... pardon the ignorance of a student "cook", but how long did you keep the meat in the oven and how did you make the sauce? :p did you just throw the ingredients into the saucepan with the stock?

Date: 26/12/10 09:33 pm (UTC)
From: [identity profile] karohemd.livejournal.com
:D Er, I don't know where the balls came from, need to ask.

The meat was in the oven for about 20 mins, it depends on how thick it is and how well done you want it (I was aiming for somewhere between medium rare and medium, prod it every now and then until it feels right) and it's important to let it rest after you've taken it out.

Sauce: Deglaze the pan with a good glug of red wine. Let that reduce by at least half, then add stock, reduce again until it's the right conistency, season and stir in a couple of knobs of ice cold butter.

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