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  • 2 Post By Angus_A

Thread: Venison cheek confi

  1. 30-07-2013, 06:24 PM #1
    Angus_A
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    Venison cheek confi

    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

    Enjoy!
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  3. 30-07-2013, 06:34 PM #2
    R93
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    Sorry for the dumb question, but WTF is venison cheek? Ass cheek?
    Do what ya want! Ya will anyway.
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  4. 30-07-2013, 06:41 PM #3
    Angus_A
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    Cheek as in the cheek that's on your face haha, really tasty, especially pork cheek.
    "A party without cake is just a meeting" - Juila Child
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  5. 30-07-2013, 07:15 PM #4
    R93
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    Be just a bit more than mouthfull off a deer, no?
    You certainly dont waste anything. I stop at neck chops. They make great soup.
    Do what ya want! Ya will anyway.
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  6. 30-07-2013, 07:25 PM #5
    Rushy
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    Bloody hell Angus when I think of all the heads that have been biffed! I am worried that you will come up with a recipe for bollocks or udders next.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
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  7. 30-07-2013, 07:44 PM #6
    Angus_A
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    Actually do have a recipe for deer testicals
    "A party without cake is just a meeting" - Juila Child
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  8. 30-07-2013, 08:11 PM #7
    veitnamcam
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    I generally leave the head on the hill

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  9. 30-07-2013, 08:23 PM #8
    Rushy
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    Quote Originally Posted by Angus_A View Post
    Actually do have a recipe for deer testicals
    Mate I don't want to know
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  10. 30-07-2013, 08:38 PM #9
    Angus_A
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    You sure? Nothing says i love you to your dearest like balls in her mouth
    veitnamcam and Bill999 like this.
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  11. 30-07-2013, 09:01 PM #10
    veitnamcam
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    Quote Originally Posted by Angus_A View Post
    You sure? Nothing says i love you to your dearest like balls in her mouth
    A hummer

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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  12. 02-08-2013, 09:45 AM #11
    Bill999
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    beef knee is a delicacy in south korea, boiled with onions with no skin on

    just the glutenious knee joint. I think testicles done correctly stand the chance at bieng nicer
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  13. 02-08-2013, 01:41 PM #12
    Angus_A
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    Really good deep fried, tastes just like backstrap.
    "A party without cake is just a meeting" - Juila Child
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