This is a recipe for Venison Haunch Sous Vide. It is also a plea for Ireland to fix the venison supply chain. There are reputable suppliers. But, it still operates in a bit of a grey market with significant poaching a nod and a wink
Because of geography, interest and dumb luck, I know a good number of butchers. I also know a number of good butchers. But let me tell you about some of the things that help to make a good butcher great.
When you come across all of the above, you know you are dealing with greatness.
In part 1 of this two parter, I had a go at some of the French living here in Ireland. I need to spread my net wider. A good bit of racism goes a long way and we have plenty of it here in Ireland. My problem isn’t with the dumb-assed outrage at women wearing burkinis or even with the Brits for Brexiting. No, my issue is with the wily way so many of the ‘Bloody Foreigners’ are making it difficult for me to hate them. Let me tell you how the Breton and the Mexicans conspired to confound my natural distaste for anybody from anywhere else.
I arrived home from work last Friday evening to find a strange man in our kitchen. Actually, it was my hunting friend Brendan. It’s not that he’s strange per se. It’s just that I wasn’t expecting him and I certainly wasn’t expecting him to have two beautiful cuts of venison as a gift for the Wife and I. He reminded me that he had promised to drop some in at some stage after a shoot. The promise to “drop some in” is one made often by hunters as a way of ending conversation with greedy non shooters. It leaves everybody’s dignity intact and is not a promise that anybody expects to be kept. I understand this and, recognising myself in the latter description accepted the promise for what I believed it to be worth.
