Thread: 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!