Bambi is on the menu, so if you’re a vegetarian, I apologize right now.
We were given a fresh leg of young venison as a gift a couple of days ago. It was gamboling on the slopes of Mt Sitno just last weekend. (Mt. Sitno is about 10km from our village. I can see it on my walk with Sisi in the morning.)
Scott removed the lower joint to use in a winter soup (we froze it).
The rest of it has been simmering in a red wine braise – on a very low 325°F or 150°C for a very long time: 24+ hours.
First you brown it, then sauté carrots, celery and shallots, then pour a bottle of red in there with a couple of homemade Demiglace cubes and set it to simmer gently in a Dutch oven, cover on, in the oven.
Scott put the leg in at 1:30 p.m. and by 7:30 it was clear the meat would not be done.
So…. he left it overnight in the Dutch oven in the oven without heat and turned the heat back on in the morning.
At 10 a.m. morning he tests the meat and it’s falling off the bone.
Along with that leg, we were given baby purple carrots and gorgeous baby beets.
Scott removes the old veg and adds the baby purple carrots to simmer till just tender
He steams the baby beets (they look a lot like radishes) for a salad with the beet leaves.
And there are two baking potatoes in the oven on a bed of sea salt. They will be turned into a divine pomme purée (mashed potatoes to you, bub).
The first course is a consommé of chanterelle mushrooms that Scott harvested (1.5 kilos or 3 ½ pounds) on Monday.
We get out the antler cutlery – not because we need those knives, but just because they look good.
Oh boy, it’s one lovely din-din.