How to Cook VENISON
Chef Max Ackerman shows how to cook venison perfectly.
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How I like to cook the Cervena venison Denver leg is just like any meat you have to let it come to
room temperature before searing. Now I take a spice rub of toasted spices which includes cumin,
coriander, and fennel seeds. Do a generous season of the meats of course and then in a pot copper
pan get a good proper sear. Now with this piece of meat since it's a leg muscle they take all the
silver skin off all the connective tissue and it's a beautiful luscious piece of meat so that lends
it well to a simple quick searing technique that I love to employ with any beautiful cut of meat.
This goes very well with any mashed potato which in this case I did a purple mashed potato
of course creamed up like a proper Robuchon potato with plenty of cream and butter.
This nice pan demi-glace of cherry and the jus right from the pan. Baby fava beans right off the
vines, cauliflower mushrooms, and then you finish that with a little bit of sea salt and there you
have a beautiful venison dish fit for any season of beer.