The days are getting seriously short now, and we haven't got outdoor lighting, but a little thing like pitch-darkness won't stop my husband from firing up the Weber!This was a gorgeous piece of venison fillet from Blackface (another fab online supplier - real world shopping is for wimps) just done really simply on charcoal with a bit of salt & pepper. Then to serve I melted a bit of my quince marmalade with a slosh of cheap brandy and a slosh of balsamic and reduced it to a thick, luscious sauce.
The meat was amazing! So fine textured it was almost like liver, perfectly tender and the right amount of rare. Seriously, the only thing a good beef steak has over this is the crispy fatty bits around the edge. Which I probably shouldn't eat anyway...
That looks wonderful, I must admit I've given up on barbecues for the year now though!
ReplyDeleteI think you are right Sam. We were planning one for tonight but it is cold and windy and just not inviting!
ReplyDeleteWow, that looks like a gorgeous piece of meat FC! Though I do think it is beyond bbq-ing..maybe weekend lunch time on a good day.
ReplyDeletelooks just right with a little pink in the center. Yummy :)~
ReplyDeleteThat venison loin is cooked to perfection...kudos!
ReplyDeleteOh foodycat, you rock. That looks and sounds delicious. I've never made venison, I always thought it would be too difficult to make. But this recipe is fantastic. Thanks.
ReplyDeleteYou know, there is a traditional Greek dish of beef/pork stew with quince. I will be posting soon on it, it becomes really delicious!
ReplyDeleteI really look forward to reading your post about that stew, Jodimop!
ReplyDelete