Thread: Confession time

There is no right or wrong in this. We’re all different and our palettes are as variable as our personalities.

My palette changes over time, from one thing to the other and back again. I ate tons of venison backstraps from 2016-2023, but as of now I’m right off the stuff and eating pretty much only wagyu beef (it helps to be growing it at home). It’s the same for the rest of the family so we mince everything now and cook a 50-50 mix with beef mince. That works well, for us.

Wild pork has been a challenge for me. Sometimes it’s great and sometimes it’s a nonstarter. Goat? Meh. But done right it’s lovely. I was eating quite a bit of kangaroo for awhile. Rabbit & hare, pheasant, fish. Any of those can be lovely or unpalatable to me on a given day, i’ve never really understood exactly what controls how I respond to eating it (or not). When I was a kid my grandpa made us eat fucking pike for chrissake. Bones! Palette preferences tend to come and go, depending on lots of things I suppose.
@Delphus, something I have found to work well with folk that are a bit reluctant towards game meat is to prepare it for Asian style stirfry cooking. That works well and if you like a proper Chinese wok prepared stirfry I don’t think you will struggle with very thin slices of venison. Try it, maybe that’s the magic recipe for you.

Don't fire the cook, how about trying a different recipe?
@Thar was kind enough to drop off a fallow backsteak and after 5 days in the fridge I tried this recipe - marinated overnight

The wife said it was the best thing I've ever cooked for her

Venison Tenderloin with Blackberry Sauce
This delicious and simple recipe is the perfect way to highlight the subtle game notes in venison with blackberry, a
wonderful berry for pairing with red meats.Rufus’ Food and Spirits Guide (http://rufusguide.wordpress.com/2012...ckberry-sauce/)
Ingredients:
1 lb venison tenderloin or backstrap
1 cup dry red wine
3 tbsp Dijon mustard
2 cups chicken stock
3 tbspblackberry jam
Salt/pepper
Directions:
Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with
mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.
Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over
medium-high heat until medium rare, Dve minutes on each side.
Cover tenderloin with tin foil; it will still be cooking.
Deglaze the pan with chicken stock; reduce by half and add the jam. Cook until the marinade thickens and serve
over sliced venison.