"Here's one idea with venison. Take it, roll it around the stem of the asparagus. You quickly pan sear it, it holds up nicely, and you're choice of what you'd like to drizzle over them. A little white truffle oil is always nice-not everyone has that in their pantry, but it's a nice flavor that lends itself to the earthiness of the mushrooms."
To get the best out of your venison, Paco has some simple tips to keep in mind before you even heat up the skillet.
"The warmer it gets, it's won't be as firm, unless you have a really sharp knife, it will be hard to cut. You didn't see me pound it where you're tearing the meat fibers, you want to get it nice and thin to begin with."
But some of you will be crying fowl...as in duck.
"Duck Confi. We have duck legs, they are very tough and high fat. With a large amount of blood in here, if you just cook these things they'll taste gamey, so what we're going to do is using a curing process and have the right amount of salt and sugar is a bonus."
Paco says you need to cook the duck very slowly over low heat and you'll have meat so tender it falls off the bone....and disappears off your plate.
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