Oo venison, now you're talking. I normally just salt and pepper ( a lot) then fry in butter, or ghee if you have it and serve with the juices, no sauceGot a couple of venison steaks for tea, what is the prefered sauce/gravy to compliment them?
Was thinking red wine with a bit of leftover cranberry sauce mixed into the cooking juices with a little bit of stock.
But never done that before either tbh
Oo venison, now you're talking. I normally just salt and pepper ( a lot) then fry in butter, or ghee if you have it and serve with the juices, no sauce
Salmon today so a homemade white sauce with lots of dill, tarragon, lemon and garlic.
Depends, never used to be a big fan of it until we had a swede/parsnip/carrot puree in a restaurant in Brussels that was heavily seasoned with it, lovely mix, trying to work it into more stuff at home now.I like a tarragon sauce with pasta dishes
Yeah, somewhere in there3 minutes a side on a highish heat for just under medium done?
Depends, never used to be a big fan of it until we had a swede/parsnip/carrot puree in a restaurant in Brussels that was heavily seasoned with it, lovely mix, trying to work it into more stuff at home now.