Post by hoosieroutdoorsman on Mar 4, 2006 9:15:39 GMT -5
Here is a recipe I used to use back in my chef days.
It is a french technique I can pronounce it but can`t spell it,,lol,, but it mainly means baked in a bag.
Take 1 venison steak approx 8-16 oz.
Take a sheet of parchment paper and cut it to about a 18 inch heart shape
rub the inside of the parchment with olive oil or veg oil
seaon venison steak with salt,pepper, take your favorite dried herb and crush it with your fingers and you sprinkle over the top of steak
Take a half a lemon and squeeze the juice over the top of the venison.
Cut some onion into small strips
cut some bell pepper into small strips
if you like zuchinni or squash cut some of them into small strips
Pre-heat oven to 350
place venison and veggies onto center of heart shaped parchment
fold the paper over so the edges meet.
start at the point of the heart and fold and press the edges together and keep working all the way to the end.
fold each edge so it stays,,cut a small 1/2 in to 3/4 inch slit in the top so a little steam will come out.
Depending on how done you like your venison your cooking ime will vary.
for medium rare about 30-35 min`s..add about 10-15 minutes there after for more well done.
Cooking time will vary depending on how accurrate your oven temp is.
It is a french technique I can pronounce it but can`t spell it,,lol,, but it mainly means baked in a bag.
Take 1 venison steak approx 8-16 oz.
Take a sheet of parchment paper and cut it to about a 18 inch heart shape
rub the inside of the parchment with olive oil or veg oil
seaon venison steak with salt,pepper, take your favorite dried herb and crush it with your fingers and you sprinkle over the top of steak
Take a half a lemon and squeeze the juice over the top of the venison.
Cut some onion into small strips
cut some bell pepper into small strips
if you like zuchinni or squash cut some of them into small strips
Pre-heat oven to 350
place venison and veggies onto center of heart shaped parchment
fold the paper over so the edges meet.
start at the point of the heart and fold and press the edges together and keep working all the way to the end.
fold each edge so it stays,,cut a small 1/2 in to 3/4 inch slit in the top so a little steam will come out.
Depending on how done you like your venison your cooking ime will vary.
for medium rare about 30-35 min`s..add about 10-15 minutes there after for more well done.
Cooking time will vary depending on how accurrate your oven temp is.
I offer the recipe and now I have to prepare it?? Let me take a wild guess,,for testing purposes right?,,LOL. The best part of that recipe is you can use chicken,beef,,fish whatever you like,,you can add or subtract what you put in it. Sometimes I take a chicken breast and put some hot salsa over it and cook it like that. TASTY
I thought you were just here to class up the joint 