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View Full Version : Blacktail loin with Mushroom Sauce



Gateholio
11-24-2008, 08:15 PM
http://photos-g.ak.fbcdn.net/photos-ak-sf2p/v649/111/96/526315515/n526315515_2111102_6775.jpg



Season chunk of deer loin with salt and pepper
Sear in hot pan with some oil
Transfer to hot oven (400 F) and cook for a few minutes
Remove from oven set aside in warm place to rest
Add a bit of butter to the pan, and toss in your sliced mushrooms
Sautee over medium heat
Deglaze pan with white wine, reduce
Add some heavy cream and reduce until sauce is thickened.
Slice well rested loin and serve with potatoes and vegetables

Bow Walker
11-24-2008, 08:19 PM
Looking wery, wery delicious there Clarke. You expecting company?.....(other than me, that is)....

Bighorn hunter
11-24-2008, 08:19 PM
When's dinner? Thanks alot, I just drooled all over my keyboard

Kechika
11-24-2008, 08:20 PM
No wonder your so big boned..

Gateholio
11-24-2008, 08:31 PM
Looking wery, wery delicious there Clarke. You expecting company?.....(other than me, that is)....

Npe, just me...If company was coming, I'd have made the plate look better!:smile:

Chuck
11-24-2008, 08:42 PM
From the looks of it, you're a man who knows how to eat...and cook too!

Watch out!.........Someone might want to know if you're still single. Lol!

Shooter
11-24-2008, 08:50 PM
Looks great. Last week I made a Loin almost exactly like that except when I roasted it I layered the loin with bacon. It was the first time I have done a loin that way but let me tell you it definately won't be the last time.

5 spike
11-24-2008, 08:51 PM
that looks awesome gatehouse. i like the loin seasoned salt pepper seared wrapped with bacon and served with a ton of chantrelles

Gateholio
11-24-2008, 09:12 PM
If I had chantrelles, i would have used them for sure!:p

Gilmore
11-25-2008, 08:52 AM
Looks tasty, but I don't know about those spuds???:shock:

todbartell
11-25-2008, 01:19 PM
those are imp potatos

Kechika
11-25-2008, 01:43 PM
lots of protein there;)

Gateholio
12-17-2008, 10:19 PM
The first meal was eaten "off the point of the gun" as the French say- Not really aged.

Tonight we had some more of it, this time aged 14 days and served with Gilmores potatoes, so he couldn't hack on me. Add in some fingerling beets from the farm, and a bit of red wine demi glace...mmmm

http://photos-d.ak.fbcdn.net/photos-ak-snc1/v1378/111/96/526315515/n526315515_2215795_1811.jpg

Brambles
12-17-2008, 10:39 PM
Thats a goodl lookin dinner Clarke, you actually made my mouth water........damn it

Brambles
12-17-2008, 10:41 PM
Hey I didnt' even see the plate in post #13. That aint no slouch either.

Guess thats why your a chef and I burn things...

BigSlapper
12-17-2008, 10:43 PM
Nice Gate ! ... I like to do mine with a "Zin" demi glaze and instead of potatoe, a nice deutche "spaetzle". I have 150 lbs of venison ready for my pick up (45lbs of it being sausage), so looking forward to plating some tasty chops! - pics to follow.

Gateholio
12-18-2008, 10:59 AM
I love spaetzle.....Used to make it all the time.:D

Just a bit more effort than potatoes, and I was just whipping up a bit of dinner for us, nothing fancy.:D