I have some venison roast that I want to use for pot au feu. Should I brine it before hand? Dry brine? Anything? I’m afraid of it coming out dry given the extreme leanness of venison. I know that lean cuts are traditionally used in the dish, but venison usually pushes those extremes.
Also if I only use this single cut of meat will the French culinary gods strike me down? I’m hesitant to throw other beef cuts in there because I don’t want to dilute the venison flavor.
Any other suggestions are also welcome!
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