Quote:
Originally Posted by East Coast Caper
"rub large cuts down with olive oil" and add what ever spices you want by rolling the piece of meat in the mixture.
add some olive oil (enough to more than cover the bottom) to a good frying pan (i have a real nice teflon pan that works real well).
turn the heat way up and get the oil almost smoking hot. watch the top of the oil... just before the oil smokes it will "shimmer" on top... you might describe it as little waves. when it shimmers hold the meat with long tongs (if you don't you will soon figure out why long tongs are needed) and sear each side of the meat until it browns and starts to carmalize just slightly. again do this to all sides. then put it in a preheated oven and bake off till done. this searing will trap any juices in. you have basically made a barrier that the juices will not escape from....
|
You're right - but use a GOOD teflon pan. You'll soften cheap coatings and wreck them, even with a wood or plastic utensil - (once in a while Cdn Tire sells high end KitchenAid teflon fry pans at less than half price - great deal). That's why a good cast iron fry pan is worth it's weight in you know what. Watch the smoke - it should be a blueish-gray. Blue is too hot, grayish-black is way too hot. You can see the color of the meat change as it cooks. Once the cooked color climbs up the thickness a quarter inch or so, roll it. Finished by baking at 350 deg F or so til it's 135 - 140 deg F internal temp should yield the perfectly cooked portion of game meat, doesn't matter what the cut, and a great way to test out the overall "edibility" of the animal.