#1  
Old 01-27-2014, 12:21 PM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Venison In Panchetta

To finish the WFO weekend off, I got some Venison fillet and coated it in Panchetta that had a coating of blueberry jam to add a little sweetness.

Put it a heated WFO at 250C for 40 minutes, turning it now and then.

We also did crashed potatoes, but forgot the veg!



Tasted gorgeous, but I didn't mention Bambi until after we all had finished
Reply With Quote
  #2  
Old 01-27-2014, 06:51 PM
Apprentice
 
Join Date: Apr 2012
Location: GREENHILL SOUTH AUSTRALIA
Posts: 111
Default Re: Venison In Panchetta

Looks great.

I would love to do Venison but the boss(SWMBO) has a thing about Bambi and Skippy (Kangaroo) which makes it difficult to do. Don't think I could sneak it past her.

The best I manage is my butcher does a fantastic Venison sausage that all of us have but SWMBO who has "other" sausages.

Still might try to sneak it in

Cheers

Craig

PS How were the "Crashed Potatoes" prepared?
__________________
"All I ask is the chance to prove that money can't make me happy"

Spike Milligan

"It is only impossible if you stop and think about it"
The Pirate Captain
Reply With Quote
  #3  
Old 01-27-2014, 07:19 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 563
Default Re: Venison In Panchetta

Quote:
Originally Posted by BOOMERS WFO View Post
Looks great.

I would love to do Venison but the boss(SWMBO) has a thing about Bambi and Skippy (Kangaroo) which makes it difficult to do. Don't think I could sneak it past her.
It's definitely an Aussie chick thing mate.
I went down the South East last June and managed to nail a fallow deer.
Tell an Aussie sheila you've got venison for dinner ansd it's all "How could you eat poor Bambi," etc.
Just don't tell 'em till after dinner.

On the other hand I stopped at Salt Creek for fuel and ice on the way home, and the German backpacker serving me asked if I'd been fishing. When I said I'd been deer shooting she said "Ooh, did you get one"
While I was icing down the meat she abandoned the counter and came out for a look.
Her only disappointment - "didn't you keep the head?"

Since venison and pancetta encompasses two of my favourite things, I might have to give this a try.
Reply With Quote
  #4  
Old 01-27-2014, 07:38 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,680
Default Re: Venison In Panchetta

Grahamg,
You have some great looking grub going on there, in several posts. How about combining them in one thread, that we can all bookmark and link back to easily
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by Gulf; 01-27-2014 at 07:40 PM.
Reply With Quote
  #5  
Old 01-28-2014, 09:07 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: Venison In Panchetta

Quote:
Originally Posted by BOOMERS WFO View Post
PS How were the "Crashed Potatoes" prepared?
Part boiled, then put on to a baking tray, squashed with a masher or fork then sprinkle Olive oil over them and season with salt and pepper, then grated Parmesan over, cook until browned.

Last edited by GrahamG; 01-28-2014 at 10:51 AM.
Reply With Quote
  #6  
Old 01-28-2014, 09:10 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: Venison In Panchetta

Quote:
Originally Posted by Gulf View Post
Grahamg,
You have some great looking grub going on there, in several posts. How about combining them in one thread, that we can all bookmark and link back to easily
I never thought of that Gulf,

My collection is a mix, I don't think there is such a diverse collection from Spam pizza to Venison!

I will have a look how to combine them.

Graham
Reply With Quote
  #7  
Old 01-28-2014, 07:11 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,680
Default Re: Venison In Panchetta

KB was right in his answer to you on another thread.

Quote:
Originally Posted by kbartman View Post
I believe what Gulf is talking about, is to started a thread like what I have done, in the category of what did you cook last night. "What's Bartman cooking". That way we can subscribe to your thread and see it when you post something new. If you start a new thread it would show up on new posts and then quickly be scrolled off the page and we would have to look for it.

Hope that helps.
Just start a cooking thread, say.......... Graham's Gormet Grub Just kidding ....... Name it what you want.

You can just copy the posts from each of your previous individual posts over to the new thread. From then on, just post your cooks and recipees to that thread .
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 01-31-2014, 11:00 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: Venison In Panchetta

Gulf,

Yeah I found what KB put and I will do that later today, been crazy busy at work since last week end.

Will be trying some other stuff this weekend. I've seen chillies with soft cheese and wrapped in bacon but chilies are just too hot for my limey mouth... So I have some Romana peppers that I will half, fill with cream cheese and wrap in bacon.

May also try the chicken in the brick too. Then make stock from the carcass, in between taking our son to play soccer and then rugby on Saturday and Sunday.
Reply With Quote
  #9  
Old 01-31-2014, 12:44 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
Posts: 563
Default Re: Venison In Panchetta

Do you mean the terracotta thing you soak in water then put the chicken in it?
Schlemmertoffs or whatever they call them?
I've been looking at them and the instructions all say to start them of in a cold oven.
Anyone used them one in a hot WFO?
Reply With Quote
  #10  
Old 02-02-2014, 08:30 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 216
Default Re: Venison In Panchetta

Yes, you soak the brick in water, very similar to what you said.

Yah, but I found a recipe that says soak them, then start the oven and then build the oven whilst the "brick" is in there. That way the "brick" will not crack due to the high heat! Get it to around 220C and you just have to maintain it at that temp - I do that by just closing the WFO door.

Quote:
Originally Posted by wotavidone View Post
Do you mean the terracotta thing you soak in water then put the chicken in it?
Schlemmertoffs or whatever they call them?
I've been looking at them and the instructions all say to start them of in a cold oven.
Anyone used them one in a hot WFO?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Venison Roast bricks Roasting and Grilling 3 04-23-2011 01:12 AM
Tuscan Grilled Venison Burgers rberg02 Rice, Pasta and Vegetables 9 07-28-2007 05:41 AM


All times are GMT -7. The time now is 04:12 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC