#venison tenderloin bites

[marymargaretholland]

Venison Tenderloin Bites Breaded and broiled venison tenderloin is served on a bed of peppery arugula with a drizzle of lemon juice. 3 cloves garlic minced, 1/2 cup grated Parmesan cheese, salt and pepper to taste, 1/4 cup chopped fresh flat-leaf parsley, 5 cups arugula, 1 lemon cut into quarters, 1/4 cup extra-virgin olive oil, 1 pound venison tenderloin cut into 1 inch cubes, 1.5 cups Italian dry bread crumbs

[dloburns]

Recipe for Venison Wraps For a deliciously unique way to prepare venison, try these grilled bacon-wrapped venison bites. They are filled with cream cheese and jalapeo slices.

[mammothcave]

Venison Wraps These grilled bacon-wrapped venison bites are filled with cream cheese and jalapeño slices for a deliciously different way to cook venison. 3 tablespoons zesty Italian dressing, 12 slices pickled jalapeno peppers, 1/2 pound venison tenderloin, 12 slices bacon, 1/2 teaspoon seasoning salt to taste, 1/4 cup cream cheese

[mojebarevnakuchyne]

Venison Tenderloin Bites Recipe Breaded and broiled venison tenderloin is served on a bed of peppery arugula with a drizzle of lemon juice.

[bluefeathrs]

“It is, and there's so much you can do with it. Grind it up into sausage, make meatballs, cut medallions out of the tenderloin, put it in a stew. It's a very lean meat, best treated like a cut of beef depending on how you cook it. (Which begs the question, how rare do you prefer things like steak?)”

Senja took another few bites as she listened, brightening up as a thought came to her.

“Here’s an idea, we can do a trade one night: I make something with venison for dinner and you make tiramisu for dessert. How’s that sound?”

“Venison…that’s deer meat correct,” Edward asked. Honestly that was something he never tasted before. None of the family he had enjoyed hunting, so because of that he never ate that type of meat before since that wasn’t a meat that his grandparents ever used in their cooking. But despite that, Edward was willing to try new foods especially if Senja was cooking it.

After eating more of the food that’s in the bowl, Edward continued “Honestly I’ve never tasted it before, but I heard that it tastes good in a stew. I’m willing to try it if you make it for me though, and I'm willing to cook with it as well if we ever cook together."

"Maybe I could make you some tiramisu or cannolis sometime if you’re interested.”

[jaesqueso]

Chef’s kiss (m)

pairing: chef!xiaojun x fem!reader

summary: a food tasting turns into a steamy session

word count: 1,861

warnings: quite a few terrible food puns, fingering, oral sex (receiving), unprotected sex (when in doubt don’t go without!)

a/n: this is terrible so I apologise in advance, I was just incredibly turned on by The Lonely Master Chef Xiao... anyway, do give me some feedback please! ❤︎

☽ ・・・・・ ☾

“So sorry I’m late, I-”

You stumble inside the room but stop as you come face to face with probably the most handsome man you’ve ever seen in your life.

“Y/N!” Your coworker calls as she walks towards you. “It’s ok, we barely even started. This is chef Xiaojun.” 

“Hi…” You mutter not being able to take your eyes off him.

“Hello, nice to meet you.” He extends his hand to you and you quickly shake it before he’s able to tell how he’s making you feel.

“Come, let’s sit.” Your coworker takes your arm and leads you to two chairs next to a table with a few utensils on it. “He’s cute right?” She whispers as the chef places himself on the other side. You throw her a death glare and then look back at the gorgeous man.

Your company was having a fancy dinner with some new investors so they appointed you and your coworker to try out the menu to guarantee the food would captivate them into closing the business.

The chef starts by presenting you the appetisers: prosciutto-wrapped avocado with goat cheese and arugula, sausage stuffed mushrooms and some oysters Rockefeller. You each taste the three dishes as he explained the components. You were melting at the way he talked about each ingredient as if they were meant to be put together to create a feast in your mouth.

Next were the main courses: bourbon pecan chicken, crab-stuffed lobster tail and Scandinavian roasted venison tenderloin. Again you two tried a little bit of each and you couldn’t believe the burst of flavours in your mouth. You both giggle at his food related puns, he’s not only incredibly skilled in the kitchen but he also has a quirky sense of humour. Joining that with his beautiful features and you almost melt in your seat.

“Excuse me, I gotta take this call.” Your coworker left the room as the chef set up the deserts. 

You admire the way Xiaojun carefully plates the food with his delicate hands making your mind wander at the thoughts of what other amazing things his hands might be capable of… You shake the hot imagery away as your coworker comes back inside.

“I’m so sorry but I have to go, I just got a call from the kindergarten and I really need to pick up my daughter.” She apologetically says as she picks up her things.

“Oh is she ok?” You ask in concern.

“She will be.” She walks to you grabbing your hand. “Y/N are you ok to finish up on your own?”

“Y-Yeah, sure.” You stutter as you realise that will leave you alone with the chef.

“You are a life saver!” She hugs you and then turns to the man. “If the desserts are as good as what we’ve tried so far this will be a very successful dinner! Thank you so much and see you tomorrow!”

He smiles and bows as she leaves the door. You take a deep breath and look back at him.

“Shall we continue?” You nod and match his smile trying to hide your sudden nervousness.

The desserts were then presented in front of you: rum raisin crème brulee, coffee caramel panna cotta and lemon merengue pie with sorbet.

“Crème brulee is one of my favourites desserts to serve,” Xiaojun lights up the torch and moves it closer to the container melting the sugar on top, “it’s a beautiful dish with an amazing flavour, best served when heated up on the spot.” He looks up at you and winks.

You gulp trying not to make it obvious that the dessert was not the only thing heating up. You take a spoon and damn if it wasn’t one of the best crème brulees you’ve ever tasted in your life. He smiles at the pleasant look in your face moving on the next dish.

“This panna cotta is perfect for coffee lovers, adding a sweet twist with the caramel.” He explains moving the plate in your direction.

You taste it and are amazed with the perfect combination of the flavours. You look at him and he seems to be staring at your lips. You widen your eyes as he leans over the table brushing his thumb in the corner of your mouth. So he did not have the same burning desire of kissing you, you just made a fool of yourself getting dirty like a child. What you were not expecting was that he would take his thumb to his mouth sucking it clean. That vision went straight to your core.

“Last but not least,” he continues as if he did not just made your legs weak, “the merengue can be served with a lime sorbet to increase the sour flavour or a simple vanilla sorbet to smooth it out.”

“Why not both?” He raises an eyebrow at your sudden teasing tone as you decided to test the waters. “I like to try new things… In my desserts.” He chuckles as he walks around the table to come stand next to you.

“Do you know why I became a chef?” He asks as he leans against the surface.

“Why?” You stand up so you are at his level.

“Food can be very intimate, but also very intense.” He licks his lips.

“Are you sure you’re still talking about food?” You smirk.

“Sure. Food can be sweet,” he tucks a strand of hair behind your ear, ”or spicy.” He turns your bodies around, your butt now hitting the rim of the table as Xiaojun stands in front of you. “It can be warm,” he comes closer, hips against yours, “or cold.” He reaches behind you taking a bit of sorbet and bringing it to your lips. “If you mix it just right,” you open your mouth taking in the dessert, “and you’ll have the perfect level of intensity.”

Oh you’re definitely not thinking about food anymore. You feel a drop of sorbet falling from your mouth to your chest as he removes the spoon placing it back on the table. You look down and next thing you know he’s licking it clean looking up at you.

“That’s a very good sorbet, it would be a shame to let even a drop go to waste.” He lifts up his head to stand inches away from yours.

“Do they teach you to be this smooth in culinary school?” You tease.

“Well,” his hands smooth the sides of your body, “they do teach us to prep the ingredients before we get cooking.”

And with that the distance between you two fades in a delicious kiss. Your lips are cold from the sorbet while his are warm from all the smooth talk. He was right, if you mix it just right you get the perfect level of intensity.

Your arms wrap around his neck as the kiss develops. You moan softly when his mouth moves to your neck knowing exactly where to kiss and suck. His hands start to unbutton your blouse and you run your fingers through his hair. His mouth keeps moving down to the mounds of your breasts as his hands cup them over your bra.

He lifts his head back to take your mouth and his hands busy themselves hiking up your skirt and pushing down your panties. You yelp as he lifts you up to sit you over the table. One of his arms wraps around your waist as his other hand caresses your thigh until it reaches your folds.

You moan into his mouth as he circles your clit. You were right, his hands are capable of much more than cooking.

“You know,” he breaks the kiss and kneels down between your legs, “a great chef always tastes the food he prepares and you seem quite ready, mind if I do?”

“You’re the chef.” You smirk as he leans closer to your throbbing core.

He takes a long lick through your wetness and you lean back supporting yourself with your hands on the table. He takes his time eating you out like he’s savouring his favourite meal.

The heat builds up inside you and you bite your lip to prevent your moans from getting louder. His fingers are pumping in and out of you and within minutes you cum all over them. He licks off your juices and stands up again.

“Finger licking good.” He winks licking his digits.

“What can I say,” you chuckle, “you are a great chef.”

He kisses you again grinding his still clothed crotch against you naked cunt. You lower your hands and start unbuttoning his pants. He helps you out by pulling them down to his ankles along with his underwear. You take his dick in your hand and almost gasp at how hard he already is. You move your hand up and down his length and he breaks the kiss to let out a low moan.

“Ready for another meal?” He asks rubbing his tip on your wetness.

“I’ve never been so hungry.” You bite your lip.

Xiaojun aligns himself with your hole and you moan in unison as he penetrates you slowly. You hold his face and bring your mouths back together as he grabs your waist to steadies you while he starts moving inside you.

Muffled moans and skin slapping sounds fill the air. Sweat forms on your bodies like somebody turned up the heat to more than what human beings were made to withstand.

He takes his cock out only to turn you around, your back against his chest. He thrusts back in from behind and you lean your head back to rest on his shoulder. He kisses your neck massaging your clothed breasts as he thrusts into you harder and faster.

You clench around his length when he takes his hand back to your clit. You know you two won’t take long to give into the pleasure. And in no time your juices mix inside you like your moans mix in the air.

“So,” he breaths out as he removes himself from inside you, grabbing some napkins from the table to clean you two up, “You think your boss will like my menu?”

“Well,” your turn around to him as you two get dressed, “I wouldn’t recommend this last dish, I’d like to keep that one for myself.” You wink and Xiaojun leans closer kissing you one more time.

✦

“Good job you two, this night definitely made their minds, they’re ready to sign the deal.” Your boss raises his champagne glass to you and your coworker as you toast.

“I don’t know why but it felt like the food tasted even better today!” She nudges you as the older man steps away to mingle with the guests.

“I guess sometimes you have to keep tasting it to get the full experience.” You say with a smile as you glance at the food preparation area earning a wink from the chef.

“W-what was that?” She widens her eyes to you.

“What was what?” You take a sip from your champagne to hide your smile.

“Y/N, what happened after I left!?”

[kin-eats]

Hey there! Could I get some recipes for a shapeshifter that loved simple meats & sweets? If there any alternatives to human meat, please include those too please! I already know about pork, I just wanted to see if you knew of any others. : )

There are other alternatives from my personal kin related memories. Venison/Deer and the right type of beef dish can also work well. Let’s see what I can find you

Simple BBQ Ribs

Super Simple Pork Chops

Venison Tenderloin Bites

Venison with Blackberry Wine Sauce

Super-Simple, Super-Spicy Mongolian Beef

Simple Lasagna Burgers

I hope you enjoy! ~Shadow

[empireofwrestlemania]

Annual SummerSlam Gala Banquet Menu

Main Courses

Braised venison with rosemary

Wild boar ribs with fig sauce

Braised wild boar belly

Honey spiced duck

Seared duck breast with blueberry sauce

Roasted pheasant with pomegranate glaze

Spiced beef flank steak

Roast beef with gravy

Beef stew with potatoes, carrots, and autumn peas

Dragon grass lamb chops

Roasted mutton with snowberry sauce

Sautéed arcane quail

Braised pork with orange sauce

Honeybutter pork tenderloin

Poached rabbit with moonblossom sauce

Rotisserie chicken with ginger and garlic

Herb roasted whole chicken

Lemon roasted chicken

Roast goose with juniper sauce and basil

Citrus glazed salmon

Herring with demon ivy and tallroot sauce

Sides and Appetizers

Pork sausages

Garlicked bread knots

Sliced white bread/sliced grain bread with butter

Forest baked beans

Mist salatel

Mustard green beans

Cabbage rolls

Corn on the cob

Griffin bites

Porridge

Mashed turnips

Lavender baked potatoes

Leek and beetroot soup

Hearty lentil soup

Cream of asparagus soup

Salty mango soup

Unicorn style clam chowder

Ham and potato soup

Roasted heart sprouts

Wild artichoke dip

Ash bloom dip

Green peas

Dozen cheese platter

Legume pottage

Mixed green salad with assortment of dressings

Boiled eggs

Salted almonds

Stir-fried lunar prawn

Fresh fruits (melons, berries, apples, pears, bananas, mountain oranges, etc.)

Battered dragon’s scales

Masked basil and mint crumble

Beverages

Honey spiced tiger korlan wine

Hazelnut and apple wine

Saffron cherry wine

Dry mead

Thyme spiced mead

Nutmeg metheglin

Raspberry melomel

Mulled mead

Sparkling raspberry mead

Outlands Beer

Rose water spirits

Barley tea

Sage water

Almond milk

Desserts

Dates

Pine nuts

Cinder avocado tarts

Crocotta cookies

White cake

Chocolate cake

Skyfruit cheesecake

Chimera split

Harmony oregano cobbler

Gingered brie tarts

Apple pie

Strawberry rhubarb pie

Snowberry pie

Dragon’s Kiss pie

Custard tarts

Red wine cooked pears

Poached pears

Almond fritters

Rice and hazel pea pudding

Tagging: @hardcorewwetrash @macfizzle @she-reigns-in-this-yard @xxshamelesspunk247xx @sonjashuterbugjohnson @sisteradelaide @queenreignsempire

[nwbeerguide]

"The Best Chefs You've Never Heard Of" at the Four Seasons Hotel Seattle

Experience the hidden talents of chefs you've never heard of, but who run the show behind-the-scenes. Gone are the head chefs, executive chefs and restaurant chefs! During this culinary event, meet the craftsmen who work the line at your favorite Seattle restaurants: Hitchcock Restaurant, Adana Restaurant, Salare Restaurant, Lark, Navy Strength and more.  Hosted by Chefs Ethan Stowell & Joe Ritchie, this will be a culinary showdown you won't want to miss! Guests will vote on their favorite dish and the best chef wins a prize. Tickets are limited and includes bites from each guest chef and two drink tickets. Cash bar available. Red carpet photos by IMTNP.

Meet the Chefs:

Follow along on social media at @FSSeattle/ @ESRseattle for more chef details, photos and dishes each chef will be preparing.

Jeremy Arnold, Hitchcock

Appetizer: toasted cumin and cormeal macaron, smoked black cod

Main Bite: beets, red wine, morita pepper mole, fried pepita, pickled young onion, sprouting coriander

Jeremy Arnold is the sous chef at Hitchcock Restaurant with Chef Brendan McGill, a position he held for the last three years.

Sonny Bato, Marination Ma Kai

Appetizer: congee, kombu oil, southern fried chicken, chili oil

Main bite: pork cheek, Okinawan sweet potato, turmeric jus, lotus root

Sonny Bato began his career in Guam at the Nikko Hotel, then relocated to Las Vegas where he worked at the Bellagio. Most recently he's made Seattle and Super Six/Marination his home, serving as the sous chef for the last two years.

Christopher Coker, Adana Restaurant

Appetizer: sukiyaki "tartar" with cured egg aioli and fried garlic

Main: kombu cured pork belly with kabocha, shiitake, and caramelized milk

Christopher Coker began his career in Detroit, then he relocated to Chicago where he made a home for eight years. He recently moved to the Seattle area, where he now serves as the sous chef at Adana.

Mitch Mayers, Lark Seattle

Appetizer: beet cured gravlax with sunchoke dauphine, squid ink taramasalata, pearl onions, chervil

Main Bite: bison tenderloin with foie gras torchon, huckleberries, candied parsnip puree, wild mushrooms

Mitch Myers is the chef de cuisine at Lark under chef John Sundstrom. In April of 2017, Mayers won the Cochon555 competition in Seattle and went on to compete in Grand Cochon in Chicago against finalists from 13 cities.

Jason Melton, Curated Events at Four Seasons Hotel Seattle

Appetizer: passion fruit puff, crispy jamon

Main Bite: smoked venison, salsify, butternut squash, Brussels sprout, fig reduction

Jason Melton is the banquet chef at Four Seasons Hotel Seattle, where he is responsible for the food at all events at the hotel’s 15,000 square feet of event space.

Tyson Wardwell, Salare

Appetizer: fermented beets, yogurt, rice crisp

Main bite: braised chicken, white wine broth, rye gnocchi

Tyson Wardwell is currently sous chef at Salare Restaurant in Ravenna. He graduated from the Culinary Institute of America in 2012. After school, he spent three years cooking in Boston, MA before moving to Seattle in 2015.

Sadie White, Tavolata

Appetizer: hamachi crudo, fennel, pomegranate

Main bite: crispy sweetbreads, giardiniera

Sadie White is a traveler and a chef - over the past twelve years she’s lived and cooked in both Italy and Laos. Most recently she worked for José Andrés in Las Vegas for two years, and now she’s joined the team at Tavolàta Belltown as a sous chef.

Alexus Williams, Navy Strength

Appetizer: pretzel; goat cheese; pistachio; cranberry; shallot

Main Bite: pork belly; labneh; apricot; sage; beet

Alexus Williams has been fortunate enough to work with many talented and knowledgeable chefs such as Jason Stratton and Jeffrey Vance. Currently, she is the sous chef at Navy Strength, a tiki-inspired establishment in Belltown.

[hernehillandy]

Drink on the wild side: matching Hungarian wine and food

HUNGARY is different. I vividly remember my disorientation the first time I visited, in the early 1980s: so unique is the language – and so cut off from the West was the country then – that arriving at Budapest’s Keleti station it was hard even to find the exit (because it was signposted “Kijárat”.)

Hungary’s cultural separateness shines through in its wines too, even years after its integration into the EU and the arrival of international investment. This was a clear theme in last week’s tasting with matched Hungarian dishes at the nation’s London embassy, hosted by Oz Clarke (pictured above.)

As Clarke was at pains to emphasise, it’s not simply a question of unique indigenous grapes and harsh continental climates. Hungarian wines so often tend to be more about texture and energy than aroma and fruit. And despite the huge changes in its wine industry since the fall of communism – Hungarian dry whites were almost unknown then – there are plenty of continuities. Above all, the acidity so important to great sweet Tokaji is also present in the dry whites now being made there and elsewhere in the country.

Amid the ornate Belgravia surroundings of the embassy, we were served 10 wines in five flights of two, each accompanied by bite-sized dishes riffing on Hungarian classics. The following are the ones I found most interesting: the wines and foods below are listed in the order we tasted them.

NB I have retained Hungarian spellings for Tokaji (“of Tokaj”) and other regions/grapes.

Kolonics juhfark 2016, Somló The juhfark grape is a very old-fashioned variety typical of Somló, Hungary’s smallest wine region. It’s situated on the slopes of an extinct volcano in the north west of the country, sticking up like a pimple from the surrounding plain. Originally, varieties like juhfark were used in field blends containing up to 40 different grapes: single-varietal juhfark is still something of a novelty. Some slightly smoky fragrance; dry and with a strong streak of acidity, with a note of sweetness and richness too – interesting (from The Wine Society.)

This was matched with foie gras royal on walnut sponge with pine syrup – a rather sweet dish which the acidity of the juhfark stood up to surprisingly well. 

Barta furmint 2015, Tokaj Furmint is the backbone of Tokaji – 60 per cent of plantings in the region – though it was not traditionally used for dry white wine. Károly Barta makes this one in the small town of Mád, one of the main centres of Tokaj production. The grapes are grown organically – tricky with the amount of rot here so crucial for sweet Tokaj – in stony soil on steep terraces, in what was once a royal vineyard. Not a lot of aroma but lovely weight and texture, good concentration and some length. Much the most interesting dry furmint I’ve had. This was served with a goat’s cheese strudel with fig chutney and a superb match it was too (from Corney and Barrow.)

Gere fekete járdovány 2016, Villány The magnificently named Attila Gere makes wine in Villány, in the far south west of Hungary, close to where its borders meet those of Serbia and Bulgaria. Fekete járdovány is an ancient and very obscure Hungarian grape, saved by the oenology institute of a local university and first planted by Gere 14 years ago. He still only makes it in tiny quantities. This brims with bright, tangy, red fruit, a little reminiscent of blaufränkisch, with a firm backbone. Well worth trying if you come across it (N/A UK.)

This wine was well matched with fillet of venison with cardamom cherry pie, a dish by no means as outlandish as it sounds (on the right-hand side of the top-left plate pictured above.)

Kovács Nimród Monopole 777 pinot noir 2015, Eger Nimród Kovács is an entrepreneur who made his fortune in the US before returning to make wine in Eger, in the north east midway between Budapest and Tokaj. It’s Hungary’s most famous red wine country – though for wines based on kékfrankos (ie Austria’s blaufränkisch.) Instead this is a pinot noir, named for the 777 Dijon clone its grapes come from. Lots of cherry and raspberry fruit; medium weight, good acidity, well balanced: a very credible pinot (UK importer Boutinot – though doesn’t appear to be available retail.)

The duck breast with Hungarian cabbage ravioli and plum sauce was a lot more sophisticated than it looks in the picture above, and this pinot was a splendid match for it (on the left-hand side of the top-right plate pictured above.)

St Andrea Hangács egri bikavér Superior 2013, Eger Bikavér means bull’s blood, though local producers are at pains to emphasise the revolution in the area’s wine since Bull’s Blood’s heyday as a low-budget favourite of 70s and 80s British students (it was often that or Laski Riesling, as I recall.) It is based on kékfrankos but must also contain at least another two of a dozen other varieties: this one is kékfrankos plus pinot noir, merlot, cabernet franc and kadarka.  Some fragrance on the nose; sweet red fruit, meaty with grippy tannins – enjoyable (from The Wine Society.)

This red was a straightforward, chunky match with veal tenderloin in Egri wine jus and satueed forest mushrooms (bottom-left plate pictured above.)

Dobogó Tokaji Aszú 6 puttonyos 2008, Tokaj Izabella Zwack owns and manages this venerable producer of Hungary’s nectar, Tokaji -  a miracle of terroir and winemaking. Six-puttonyos wines are made only in the best years. This comes from a single five-ha plot. In a more modern style, it was unusually made in new oak, though the wood is completely integrated and unobtrusive. A gorgeous balance of sweetness and acidity: sublime sweet wine (from Hedonism Wines, £59 – hey, a classic like this doesn’t come cheap.)

Frankly my choice would be to drink this after a meal as vino da meditazione, though for this tasting it was served perfectly nicely with Hungarian curd dumplings with fresh blue-cheese cream and apricot jam (bottom-right plate pictured above.)

May 2018