Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
8 Cards in this Set
- Front
- Back
|
Venison Leg, Haunch
|
Roasting, Grilling, Broiling, Pan searing
Often divided to make roasts or steaks |
|
|
Boneless Venison Loin
|
Grilling, broiling, pan searing, sauteing
Often prepared as a roast, cutlets, steaks or medallions |
|
|
Venison Medallions
|
Grilling, broiling, pan searing, sauteing
Cooked and served as medallions Made from Boneless Venison Loin |
|
|
Venison Saddle
|
Grilling, broiling, pan searing, sauteing
Often prepared as a roast, chops, cutlets, steaks or medallions |
|
|
Frenched Venison Rack
|
Grilling, broiling, pan searing, sauteing
Often prepared as chops or roasted whole Fabricated from Venison Saddle |
|
|
Venison Shoulder
|
Braising, slow roasting, stewing
Often ground for various applications; prepared as stews or roasts |
|
|
Boneless Venison Shoulder
|
Braising, slow roasting, stewing
Often ground for various applications; prepared as stews or roasts Fabricated from Venison Shoulder |
|
|
Rabbit
|
Braising, deep frying, broiling, grilling, stewing
Often prepared as hassenpfeffer or stews; can be cut into legs, loin, and shoulder and served in pieces |
