Venision
This episode illustrates the numerous culinary uses of venison. As Chef Angus explains, there is a great deal of utility in a complete venison, beginning with the stock that can be produced from the loin and rib meat.
Venison is also marinated and fried for a daub, which is a traditional stew cooked in an oven. Chef Angus demonstrates the making of a Brown Roux, which is also essential for the daub. The ingredients are seasoned and combined
Using some of the venison parts that are typically rejected from the venison stock, Chef Angus adds several ingredients to make a venison gelatin. Combining a venison glace with a few nuts and some shredded meat, a Shepherd's Pie is prepared. The mixture is also turned into another variation on a pie. Other uses for the mixture include a Cornish Pasty, and a couple of varieties of hors d'oeuvres.
Chef Angus also gives an extended explanation of Cornish Pasties and demonstrates several methods of producing them, including one that includes an appetizer, dinner and dessert all in one pastry package.
To conclude, Chef Angus demonstrates the preparation of a roasted rack of venison dressed with blueberry sauce. The importance of properly treating the cut of meat prior to roasting it, as well as resting the meat before cutting it for serving is explained.
Rack of Venison with Blueberry Sauce
Cornish Pasty