This is an interesting way to cook the tougher cuts, some also call it oil poaching but confi sounds fancy ;) It tastes awesome and is very moist.
This is the basic version, feel free to change it however you want to your own tastes.
Ingredients:
1 venison cheek (or any other tough cut really)
Olive oil
Butter
Peppercorns
Garlic
Rosemary
Salt
Wash and dry the meat thoroughly, place in a pot and cover in the oil with about 50g of butter as well, add 8 cloves of garlic, a big handful of fresh rosemary, a tsp of peppercorns and a tablespoon of salt.
Put on the smallest hob you have on the lowest heat it will go, and leave it for 4 hours. It should bubble a little bit but very gently, in my case mine got too hot so i stuck a frying pan underneath to reduce the heat. A slow cooker is perfect but i didn't have one.
4 hours later and you have an awesome, awesome tender and juicy cheek and the most awesome smelling kitchen ever :D
Enjoy!
