Friday, April 20, 2012

Venison Confit

Venison Confit

1/2 t fennel seed
1/2 t Cumin seed
6-8 Juniper berries
Toast spices and put in a grinder, then put into a bowl. Add 1/3 t dried whole Rosemary, 1 t Kosher salt, 2 scoops finely ground coffee, 1/4 t ground Rosemary, 4 Bay. leaves.
1 Venison steak
Coat Venison steak in light olive oil and rub the spice mixture evenly over both sides of the meat. Place in a small baking dish and cover with plastic wrap, then place in the refrigerator for 48 hours. Pre-heat the oven to225 degrees. Rinse off the spices and place a little oil in the bottom of the same baking dish.
Add the meat and cover it completely with light olive oil. Cover the dish with aluminum foil and bake for 4-6 hours.
Uncover the meat and pull it apart with a fork. Serve over fresh pasta with a mushroom/bourbon sauce or a reduced red wine sauce. It can also be an appetizer on crostini with soft cream cheese and caramelized onions.

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