northern skies
CGN frequent flyer
- Location
- Worst case ontario
I haven't posted in this section yet. Tonight was a very successful venison dinner. I'll share.
Cocktails of gin and tonic/soda mix. Charcuterie board with dark fruit and herbal emphasis. Sat the guests by the fire pit burning black cherry wood.
Dinner was:
Venison backstrap. Marinated for the day in soy sauce, olive oil, garlic, and ground thyme. Cooked with reverse-sear method, in a low oven to 115deg then seared on cast iron. Fresh thyme rubbed on near the end of the sear. Cut into 3/8" slices diagonally and fanned out on dish.
Swiss chard and Shiitake mushrooms, steamed then sauteed with butter.
Mashed potato croquettes, with black truffle sea salt and garlic sea salt mixed in, built into tall croquettes then put under the broiler to form a browned crust.
A sauce, made of reduced beef stock, red wine, cracked juniper berries, blackcurrant jam, bay leaves, white pepper, black pepper, brown sugar, and flour to thicken. A very strong juniper and bay leaf flavour was achieved first, then was tempered by plenty of brown sugar and more salt/umami flavour from more beef stock, and a heavy pepper kick. It was put in a squirt bottle and scribbled over the entire dish.
A very good 13 year old Grand Cru St. Emilion to pair.
Dessert of brownie with vanilla bean iced cream, blackberries, and a belgian chocolate truffle. Was thinking black forest cake but none at the stores.
Flavour profile of the night was dark fruit and herbal flavours. The same theme was happening all evening from the gin, to the cherrywood smoke, to the wine, to dinner, and dessert.
Cocktails of gin and tonic/soda mix. Charcuterie board with dark fruit and herbal emphasis. Sat the guests by the fire pit burning black cherry wood.
Dinner was:
Venison backstrap. Marinated for the day in soy sauce, olive oil, garlic, and ground thyme. Cooked with reverse-sear method, in a low oven to 115deg then seared on cast iron. Fresh thyme rubbed on near the end of the sear. Cut into 3/8" slices diagonally and fanned out on dish.
Swiss chard and Shiitake mushrooms, steamed then sauteed with butter.
Mashed potato croquettes, with black truffle sea salt and garlic sea salt mixed in, built into tall croquettes then put under the broiler to form a browned crust.
A sauce, made of reduced beef stock, red wine, cracked juniper berries, blackcurrant jam, bay leaves, white pepper, black pepper, brown sugar, and flour to thicken. A very strong juniper and bay leaf flavour was achieved first, then was tempered by plenty of brown sugar and more salt/umami flavour from more beef stock, and a heavy pepper kick. It was put in a squirt bottle and scribbled over the entire dish.
A very good 13 year old Grand Cru St. Emilion to pair.
Dessert of brownie with vanilla bean iced cream, blackberries, and a belgian chocolate truffle. Was thinking black forest cake but none at the stores.
Flavour profile of the night was dark fruit and herbal flavours. The same theme was happening all evening from the gin, to the cherrywood smoke, to the wine, to dinner, and dessert.
