just took the venison leg out of the buttermilk it was in overnight, and made a brine out of beef stock, water, salt, sugar, garlic, and lawry's. Put it back in the fridge to brine overnight.
Also just reconstituted some porcini mushrooms in red wine. I'll get some pics when we get it ready to braise.
Since I work tomorrow, we did xmas dinner today...
I decided to cook a good meal:
Prep:
Finished:
Sous Vide Ribeye steaks with Montpiller butter(cut in half...2" steaks)
Butter Poached Lobster tails
Mashed potatoes with mascapone cheese and garlic confit
Asparagus with balsamic vinegar/soy butter
This is why you cook sous vide...wall to wall medium rare goodness.
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