tag:blogger.com,1999:blog-173263937309643922.post7191916961693766168..comments2024-03-29T05:41:24.061+00:00Comments on Neil Cooks Grigson: #396 Venison Chops and SteaksNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-173263937309643922.post-69248766959514301382014-08-04T22:59:25.776+01:002014-08-04T22:59:25.776+01:00Hey Jonathan
Thanks for the comment. A very good ...Hey Jonathan<br /><br />Thanks for the comment. A very good point about cooking steaks at room temperature - I forgot to mention that. That post was the last venison post, and now I come to think of it, the only recipe that features grilled/fried chops and steaks. How odd....Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-18006932280455025042014-08-04T09:09:47.245+01:002014-08-04T09:09:47.245+01:00So tasty! Those look really good, thank you for sh...So tasty! Those look really good, thank you for sharing :-)<br /><br />I'm lucky that my local farm shop butcher has recently started getting into game dressing, and I have been barbecuing venison steaks quite a bit this summer. I must bug him for some caul fat...<br /><br />As an alternative to grilling though, if I'm not barbecuing, I tend to oil the steaks lightly then cook them quickly in a very hot dry frying pan, in a simulation of a restaurant hotplate grill - it helps if the steaks are at room temperature before you start. Then deglaze the pan with a little whisky to make an instant sauce - seems to keep my housemate happy :-)Jonathan Monkhttps://www.blogger.com/profile/04516249258052867073noreply@blogger.com