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dpack
Joined: 02 Jul 2005 Posts: 46061 Location: yes
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Posted: Thu Oct 19, 23 12:07 pm Post subject: bambi is a tender creature |
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i could use the full recipe but this is about prep
bambi is an athletic critter and as such can be a little chewy
some hang, which can work ok if the temp and humidity and timing is perfect
often it just ends as almost rotted carrion
fresh and warm, needs slow cooking apart from the very tender bits
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many marinades are suggested for cold but fresh, this one seems quite reliable
for stew, pie etc using cubed meat(not prime cuts which are better done whole)
salt, spices of choice, shredded onion, meat all in a bowl
add enough live cider vinegar to just cover the meat
put lid on, pop in fridge for 4 days to a week(depends how big and tough bambi was)
cook until done in whatever fashion you choose, it should need about as much time as good cubed beef(rather than days)
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as a baked or stewed meat it works well
adding cooking apple to the dish is nice, double apple hit and the malic acid continues the softening during cooking
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the bambi tandoori masala and the bambi peru bake were both excellent, rather than a bit chewy
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i thought bambi and apple might not work, it does
the live vinegar thing was quite a nice surprise compared to any other tenderising methods i have tried
for a saddle or big leg, it might be worth slitting into the thicker bits and stuffing some salt and onions etc into the slits before popping it into a cold place covered in vinegar
it would take longer than cubes, maybe a week
ps far nicer than using wine or letting it rot in a "game safe"
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if they promise i get more pheasant than shot i will try it on those |
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tahir
Joined: 28 Oct 2004 Posts: 45614 Location: Essex
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dpack
Joined: 02 Jul 2005 Posts: 46061 Location: yes
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Nicky cigreen
Joined: 25 Jun 2007 Posts: 9787 Location: Devon, uk
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15840
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dpack
Joined: 02 Jul 2005 Posts: 46061 Location: yes
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dpack
Joined: 02 Jul 2005 Posts: 46061 Location: yes
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