下雪了，吃鹿肉，忆古书

来源: deerrocks 于 2010-12-16 11:47:13 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (1138 bytes)

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11岁时读红楼梦，“琉璃世界白雪红梅，脂粉香娃割腥啖膻”中所写的赏梅烤肉联诗，想像在大雪天有一群玩伴，守着炉子烤着香香的鹿肉，该是如何惬意啊。

现在有雪，有鹿肉，没有红梅，也没有做诗的灵感。少年的玩伴也各奔东西。即便如此，要感恩，还有雪，有鹿肉，等等：）

鹿肉是高级野味，肉质细嫩、味道美、瘦肉多、结缔组织少，可烹制多种菜肴。鹿肉含有较丰富的蛋白质、脂肪、无机盐、糖和一定量的维生素，且易于被人体消化吸收。是食肉族的首选。

这次用橄榄油煎熟，淋上黑莓酱。

这差点烧过头，还好，没有上次的好，只能打75分。

the golden rules of venison cookery. First of all, know what you're eating; there are six different species of deer in this country (roe, red and fallow are the most commonly eaten, with the delicate roe often considered superior to the gamier red and fallow), and the flavour of the meat can vary wildly depending on the animal's age, location, and how long its been hung – seven to 14 days is usual, with 12 days as "the ideal". Every deer shot in the UK is labelled with a tag listing these details, so "ask your butcher; he'll know exactly what it is."

Secondly, treat it with care. Because venison is so low in fat, it can dry out easily, so cook it as rare as you dare, and consider larding it with bacon fat to keep the meat moist, particularly if you're roasting it. The best joints for this are the haunch and saddle, preferably with the bone left in for flavour, and cooked hot and swift. Haunch is also good slow-roasted, as is shank, and for stewing look for shin and shoulder. The best bits , are the two fillets, should be quick fried.

The berries and mushrooms which are part of the animal's natural diet at this time of year are excellent partners with venison, but the robust flavour of the meat also works brilliantly with bitter, tannic ingredients like dark chocolate and red wine, and spices such as black pepper and chilli. I keep in my fridge jars of wild berry jams. I made them in the summer knowing how good they would be to match the flavour of the winter game. With venison, I cook with ra*****erry/blackberry/cherry,all with great results.

Good quality meats are the key; not to overwork it, show it respect and it will wow you. The first time i stir-fried it with green pepper, it didn't work. The method is too complicated for venison. It is not beef and it won't come out well.