Comments on: Venison at Eve: The Flavor Is Not in the Fat http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/17/venison-at-eve-the-flavor-is-not-in-the-fat/ D.C. Restaurants and Food Wed, 15 Feb 2012 15:38:09 -0500 hourly 1 http://wordpress.org/?v=3.1.2 By: Former Staffer http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/17/venison-at-eve-the-flavor-is-not-in-the-fat/comment-page-1/#comment-11421 Former Staffer Wed, 18 Nov 2009 18:39:18 +0000 http://www.washingtoncitypaper.com/blogs/youngandhungry/?p=13164#comment-11421 Yes we kill deer when their least expecting it. Right after sex. Like my last buck. Yes we kill deer when their least expecting it. Right after sex. Like my last buck.

]]> By: Paul Ward http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/17/venison-at-eve-the-flavor-is-not-in-the-fat/comment-page-1/#comment-11416 Paul Ward Wed, 18 Nov 2009 16:32:05 +0000 http://www.washingtoncitypaper.com/blogs/youngandhungry/?p=13164#comment-11416 Awesome post, Carman! Awesome post, Carman!

]]> By: monkeyrotica http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/17/venison-at-eve-the-flavor-is-not-in-the-fat/comment-page-1/#comment-11414 monkeyrotica Wed, 18 Nov 2009 16:10:19 +0000 http://www.washingtoncitypaper.com/blogs/youngandhungry/?p=13164#comment-11414 "which means the processed meat won’t be flooded with the adrenaline of stressed-out deer." Funny you should mention that, because every pre-1900 cookbook I have mentions that you should chase chickens around the yard before slaughtering them. They believed that the fright tenderized the meat. I'm sure the food cognoscenti will come around to that way of thinking in another 100 years. I'm suprised he doesn't age the venison like a dry-aged steak. I would think that would intensify the flavor. "which means the processed meat won’t be flooded with the adrenaline of stressed-out deer."

Funny you should mention that, because every pre-1900 cookbook I have mentions that you should chase chickens around the yard before slaughtering them. They believed that the fright tenderized the meat. I'm sure the food cognoscenti will come around to that way of thinking in another 100 years.

I'm suprised he doesn't age the venison like a dry-aged steak. I would think that would intensify the flavor.

]]> By: Sam Fromartz http://www.washingtoncitypaper.com/blogs/youngandhungry/2009/11/17/venison-at-eve-the-flavor-is-not-in-the-fat/comment-page-1/#comment-11377 Sam Fromartz Wed, 18 Nov 2009 02:18:22 +0000 http://www.washingtoncitypaper.com/blogs/youngandhungry/?p=13164#comment-11377 I've found this with grass-fed beef too. The flavor is just meatier and while grass-fed has the rep of being tougher a grass-fed sirloin I recently ate at Blue Ridge was as tender as a filet mignon -- and yes, very little visable intramuscular fat. In short, superior to the choice and prime grades which are determined by fat content. I've found this with grass-fed beef too. The flavor is just meatier and while grass-fed has the rep of being tougher a grass-fed sirloin I recently ate at Blue Ridge was as tender as a filet mignon -- and yes, very little visable intramuscular fat. In short, superior to the choice and prime grades which are determined by fat content.

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