Tonight’s dinner- haunch of Black-Tail Deer, Yukon Gold mashed potatoes and mushroom gravy. Not a trace of gaminess and fork-tender.
We brined the haunch overnight in 1-1/2 gallons of water with 1 cup of salt and 1/4 cup of Apple Cider Vinegar. Then it went into a zip-lock bag with salt, course-ground pepper, several tablespoons of Lee & Perrin’s Worcester sauce and 1/2 cup of water. It was cooked at 135 degrees in a Sous Vide for 36 hours. I’ve never had better venison!
As we work through this and the goat I may post more game recipes if people are interested. Let me know what you think.
Michael Tinker Pearce, 27 September 2020