COOKING VENISON ROAST. VENISON ROAST

Cooking Venison Roast

COOKING VENISON ROAST. rotisserie cooking. peanut cooking oil

Cooking Venison Roast

cooking

Food that has been prepared in a particular way
The process of preparing food by heating it
The practice or skill of preparing food
the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
(cook) prepare a hot meal; “My husband doesn’t cook”
(cook) someone who cooks food

venison

meat from a deer used as food
Meat from a deer
Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.
The meat of a deer. Carnal term (sarconym) for deer

roast

Cook (food, esp. meat) by prolonged exposure to heat in an oven or over a fire
Process (a foodstuff, metal ore, etc.) by subjecting it to intense heat
(of food) Be cooked in such a way
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
cook with dry heat, usually in an oven; “roast the turkey”
(meat) cooked by dry heat in an oven

Cooking Lecture: French – Chevreuil Sauce Grand Veneur (Roasted Venison Chops in Grand Veneur Sauce)

Todays theme in French cooking lecture was large game, represented by venison or deer. This is the loin that has been seared then roasted to ”bleu” or bloody rare doneness. Served alongside a peppercorn and red currant sauce and purees of celeriac (celery root), green peas, and chestnut.

True to its nature, it tasted totally ”gamey”.

Roast Potatoes and Venison

Roast Potatoes and Swede (parsnip might have been better in this), Venison Casserole (with pickled walnuts), Red Cabbage (with apple and spiced vinegar).