bambi is a tender creature

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bambi is a tender creature

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dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Thu Oct 19, 23 12:07 pm Post subject: bambi is a tender creature

i could use the full recipe but this is about prep

bambi is an athletic critter and as such can be a little chewy

some hang, which can work ok if the temp and humidity and timing is perfect
often it just ends as almost rotted carrion

fresh and warm, needs slow cooking apart from the very tender bits

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many marinades are suggested for cold but fresh, this one seems quite reliable

for stew, pie etc using cubed meat(not prime cuts which are better done whole)

salt, spices of choice, shredded onion, meat all in a bowl

add enough live cider vinegar to just cover the meat

put lid on, pop in fridge for 4 days to a week(depends how big and tough bambi was)

cook until done in whatever fashion you choose, it should need about as much time as good cubed beef(rather than days)

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as a baked or stewed meat it works well

adding cooking apple to the dish is nice, double apple hit and the malic acid continues the softening during cooking

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the bambi tandoori masala and the bambi peru bake were both excellent, rather than a bit chewy

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i thought bambi and apple might not work, it does
the live vinegar thing was quite a nice surprise compared to any other tenderising methods i have tried

for a saddle or big leg, it might be worth slitting into the thicker bits and stuffing some salt and onions etc into the slits before popping it into a cold place covered in vinegar
it would take longer than cubes, maybe a week

ps far nicer than using wine or letting it rot in a "game safe"

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if they promise i get more pheasant than shot

i will try it on those

tahir

Joined: 28 Oct 2004
Posts: 45665
Location: Essex

Posted: Thu Oct 19, 23 4:02 pm Post subject:
I'm vegeterian now but venison curry is brilliant, my favourite meat curry

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Thu Oct 19, 23 5:54 pm Post subject:

imho better than lamb, mutton or goat for a dark meat and spices dish of whatever style if soft enough to be pleasant

now i have a way to soften it, i will have a go at bambi on a skewer with herbs rather than spices

the tandoori style spice and very hot grill version was fine if a bit chewey before it went in the sauce, a herby grilling should work very well if i give it a bit longer in the marinade

i have two reasons for working out how to make bambi a better meal

bambi is delicious and there are too many around here
i really like them(live or kitchen), the rebalance of numbers does have a very tasty product

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9868
Location: Devon, uk

Posted: Thu Oct 19, 23 6:30 pm Post subject:
I prefer it not hung - or not long, as I dislike the hung flavour. Minced gets around a lot of potential toughness, we had veni pie last night, made with slow cooked minced venison. I buy my venison from local company from local venison, that comes from conservation management. Makes it a good ethical choice.

Mistress Rose

Joined: 21 Jul 2011
Posts: 15950

Posted: Fri Oct 20, 23 6:28 am Post subject:
I like diced venison done with red wine; usually use a combination of my bramble wine with a bit of commercial port. Makes a really nice stew. I get mine from the farm shop I patronise and it isn't usually too chewy. As you say Dpack; too many around.

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Fri Oct 20, 23 11:11 am Post subject:
i like game, i do not like game as old carrion bit odd but ,imho good grass fed beef improves with about a month of 3 to 5 C and a decent airflow if hung in halves game, start "cooking" it as soon as it stops wriggling is best plenty of flavour from a wild diet etc, soften it if needs be but not by rotting it which ruins the taste

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Fri Oct 20, 23 11:22 am Post subject:
ps a couple of days, whole and cleaned but still in its jacket over a small smoke fire in a cool drafty place is ok as "hanging" until you can process the beast, a wee bit of drying sort of helps with making the butchery tidy and removes any "critters" from the skin beware of ticks looking for a new home on a very fresh one

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