You can't get venison from stores around here, but it's not honestly a bad thing because you can just hunt your own deer here if you really want some. I love the taste of it.
Imageflexion Cartoons Yeah, did you want some? My uncle's freezer is packed to the gills with it and, I like it fine, but it's not something you crack out every night.
3:36 reminds me of a time where i did a short placement in a microbiology lab. The supervisor was INCREDIBLE and super knowledgeable, but he would expect soooo much of you xd
i aint no cook nor can i cook anything but binge watching gordon ramsay cvideos everyone of us now can differentiate even this camera man .the sniper cameraman and the daredevil cameraman who travels around the world.
I'm not a chef but wish I could cook. I dunno how Gordon does it but always desire the foods he cooks. I hate fish but he makes it look so good. I hate fat but it looks so nice on the foods he makes.
Deer tenderloin, salt/pepper, sear, butter, baste, wrap in butter paper, hot oven - 8 mins. Pancetta, shallots, garlic, peppercorns, thyme, bay leaf, red wine, reduce, 350ml chicken stock, toss the chocolate, finish the sauce. What exactly qualifies as hot anyway? As in finished preheating? Does hot begin at a certain temperature, because for me, hot starts at, “I’ve been burned”..
I want him too do 2 venison steaks one store bought, and One wild game straight from the woods. I feel like there would be a difference between the steaks and how they would taste.
Definitely depends on the age of the deer, how it was dressed, how fresh it is, how you marinate and how you cook it. Younger game taste less gamey. and always cut the fat off your meat before you cook it with game. the gamey flavor comes mostly from fat
Imagine if recipes were written like the way Gordon dictates them in these videos. Food. Pan. Butter. Sear. Oven. Hot. Wine. Thyme. Reduce. Stock. Sieve. Chocolate. Delicious. Slice. Pink. Done. Umm... I ended up with a venison brick coated in chocolate like it’s a Reese’s.
A chocolate recipe in a meat dish. Something a totsuki student would add on into the ingredient haha sorry y’all but the season 5 got underway and I couldn’t help myself :P
This looks interesting, esp chocolate sauce i will give you that. English cooks love butter paper but good ole american tin foil does works just fine. I think the venison looked a bit too rare. I like mine medium rare which is a lighter pink. I would have done it a bit differently. To sear meat, you need a cast iron skillet. its just wrong to use a steel pan, he did that not to over cook it because cast iron DOES absorb more heat but cast iron gives a better carmelization. Here's a trick i would use instead of BUTTER. Melt a piece of pork or beef fat, just enough to coat the bottom of the pan. Lightly dust with flour, then sear the meat on all sides, put it aside to rest. Catch the juice on a plate and put it in a bowl. This will be a base for the sauce. Now, if you want to really be true to the sauce you use a good VENISON bone broth or even, a beef bone broth, but i would not use chicken stock. Venison is not delicate, it's hearty. Now, if you are making a wine sauce, you use a good French Red or Italian. I like Cotes Du Rhone, because it is really the best for meats. You get that cast iron skillet, pour a bit of broth in it, stir up the brown bits to clean it up, then pour that into a sauce pan. You warm that gently, add more broth, stir in a SMALL amount of butter, keep stirring, and add the venison juices. I always add the wine last. Reduce it by half and you can tell when sauce is done if it coats the back of a spoon. Keep your eyes on the sauce, don't leave it. Too gloppy its burned, too loose it needs reduction. Some people use cornstarch/flour but i like patience better. You take the rested venison, put it back in the cold cast iron skillet, pop it in a high broiler for 2.5 - 3 minutes, then its done. For the side. Gordon likes to use a kind of Mirepoix with cabbage. I would skip that altogether and cook potatoes outside in wood charcoal. You bury them, when they are done, pull them out of the fire, skin them and either mash them up with roasted garlic/butter or bacon fat and bacon bits. PS. most of the time venison is cooked outside on a spit whole or grilled and smoked with Kentucky Whiskey.
Meanwhile, Joe of Mill Street Bistro "I'm gonna challenge 'im. I gonna say, 'You know what, at my expense I'm gonna go to your restaurant. You make me elk, and you show me how to make it.'" Joe, this is how you make a good game dish.
I am a cook for 10 years. you have to wear gloves first you understand, second you have to be cheerful in your kitchen and outside because you represent the company and three using bad words is not a game to respect yourself as we respect food, and a tip for you always smile when cooking thank you
Albert Ivković fuck you and your scabies infested brother i will twlk to him as i see fit and as for my chwnnel atleast i have some content where as you have fuck all now do one you irrelevant non entity
River churnet i'm sorry i didnt know the 1st rule of youtube was upload a bunch of bullshit that a million ppl allready did or uploaded ..will get right on it and make a fail compilation or diy vid..
Holy smokes, shot the biggest buck of my life. Girlfriend says she won't eat it... I made this recipe and ate it alone. Gordon Ramsay, bless you man! This is earthy, savory, juicy, delicious. Newsflash for those that don't have butter paper: greased parchment paper wrapped in tinfoil works the same. I added a little ginger to the creamy cabbage base. Mmhm* (chefs kiss).
@@lindastarr7262 seriously a crowd pleaser. Really only works if you keep the meat medium to medium rare. If it’s well done (which I accidentally did the second time) it doesn’t fit very well.
Could you zoom in more? I have to see them electrons
Ahthing99 hahahaha
Ahthing99 that's funny
ugh i love this comment AHAHAHA
Wow, never heard that comment before....
Lol, That's a pretty good one.
legends says the cameraman quit his old job as sniper.
He used to snipe live deer. Now he's an old dear, he snipes dead deer.
But he still shoots ;)
Hahahahha
Headshots only
who would ever quit a good job mate.
Gordon’s wife: Gordon I’m cold,
Gordon: here have some butter paper, the perfect chefs blanket, Done.
Underated comment
😂😂
😂😂
Drunk cameraman has returned.
Sanskar Rajak had the rest of that 1:25
I can see the salt particles like its a 60 inch tv
Lmfao
REDUCE
REUSE
RECYCLE
DONE
kekkai genkei 😂😂😂😂
lol
Where's all my 80s ppl at haha
Gold lol
Haha
There are rumors that Gordon uses butter paper for his blanket in bed.
No, there aren't any rumors like that, unless you are trying to start one.
@@SamS-fq5yw I was also joking. I knew I should have used an emoji
@@SamS-fq5yw reply, I'm sorry for not using emoji's. 😔
😁
😂😂😂😂😂
“The sauce is very rich, so you don’t need a lot of it.”
*covers it in sauce*
Gordan Ramsey's wife: Does my buttom look big in this dress?
Gordan Ramsey: *REDUCE*
Selleswiet it's all nice and thicc.
I heard Gordon always seasons her ass before eating it.
REDJUCE
Selleswiet hahahahaha wth...
He said reduce as soon as I read this
Gordon having some patience in this video. You can tell at the end he was about two seconds away from screaming "WHERE'S THE CHOCOLATE SAUCE?!"
Props to Ramsay for being so avant-garde as to make a cooking show filmed with a Scanning electron microscope! Hats off to you, truly.
When I lived in the UK I was really positively surprised how easy it was to find venison, I love it so much more than beef
Torkel Svenson where can you buy it I never see it in Sainsbury’s
@@troyknight8047 I saw it there and at Tesco all the time 🤷♂️
Never thought I’d see Gordon+chocolate and red wine sauce in the same sentence where he wasn’t roasting somebody for the sauce.
Nino would have added milk chocolate.
Jack Smith nino would have added a kinder egg
Sad bastard
Nino please
And there would be pics of it
Nino's stomach is full of fatty milk chocolate
I miss the sniper cameraman
rather have him than the drunk cameraman
M Y N A M E I S N I N O ! ! !
I cook this tonight and I loved it. Works so well
>The sauce is *rich*, so you don't need a lot of it
>pours half the pan on one portion
He meant the chocolate was so rich and you don’t need a lot of chocolate in the sauce
You can't get venison from stores around here, but it's not honestly a bad thing because you can just hunt your own deer here if you really want some. I love the taste of it.
Imageflexion Cartoons
Yeah, did you want some? My uncle's freezer is packed to the gills with it and, I like it fine, but it's not something you crack out every night.
@@danielgehring7437 I bet your uncle packed something else
My apologies
It's a lot more eco-friendly to hunt too. Good for your belly AND the planet!
@@margotrosendorn6371 Yeah, it helps control the population so they don't ruin the crops.
Where you from bro ?
3:15 “All nice and THICC”
3:36 reminds me of a time where i did a short placement in a microbiology lab. The supervisor was INCREDIBLE and super knowledgeable, but he would expect soooo much of you xd
Gordon: *REDUCE*
Jack: Nice
350 ml of red wine
*pours the whole red wine"
Kenneth Liou Thats how I pour my fridaynight drinks lol
2 tablespoons of olive oil
*pours 1/2 cup*
that's almost half a bottle anyway
2 shots of vodka. *pours* *pours some more* *continuously pours*
If a bottle is 720ml itll look like alot, just be sure to not give him a box of wine.
This dish must be very *deer* to him
CAG2 Hahah :)
wine would u even say that
Deerey me.🤣
CAG2 good one haha you made my day
My pun is punnier
There’s so much in the world I don’t think I would eat but if Gordon made it I’d try anything.
I’ve made this from one of his cookbooks that I bought 10 years ago. Very tasty.
Ooh the feeling you get from watching this! it looks so yummy 😌✨😍😍
i aint no cook nor can i cook anything but binge watching gordon ramsay cvideos everyone of us now can differentiate even this camera man .the sniper cameraman and the daredevil cameraman who travels around the world.
I'm not a chef but wish I could cook. I dunno how Gordon does it but always desire the foods he cooks. I hate fish but he makes it look so good. I hate fat but it looks so nice on the foods he makes.
I am highly envious of the man's passion.
Where's the Venison *SAUCE*
Michael Here
Where are your fingers
It already has sauce - the blood coming out of it. The extra sauce is just used to cover up for the blood.
You mean gravy? Venison with venison gravy and biscuits or mashed potatoes is the shit!
Thank You Chef Ramsey! I am planning on Deer 🦌 Hunting this Fall and this recipe is going to be put to use ! 🦌
This guy is talented. He should become a CHEF
I'm sorry I cannot give credit.
Ha.
He was dj
Just downed three whitetail doe yesterday. Will definitely try this with some of the loin.
Gordon Ramsay: *Reduce the sauce to its last atom*
That “cmon” waiting for the sauce was palpably relatable
Looks phenomenal! I will have to cook it one day!
Deer tenderloin, salt/pepper, sear, butter, baste, wrap in butter paper, hot oven - 8 mins.
Pancetta, shallots, garlic, peppercorns, thyme, bay leaf, red wine, reduce, 350ml chicken stock, toss the chocolate, finish the sauce.
What exactly qualifies as hot anyway? As in finished preheating? Does hot begin at a certain temperature, because for me, hot starts at, “I’ve been burned”..
I actually made a chocolate and wine tomato sauce for spaghetti one time. It was pretty good, but I think I ended up adding too much chocolate.
I've just cooked this dish and it's the best dish I've ever cooked. It's so tasty.
I feel like I'm watching a horrible action movie cinemetography
My wife just got her first white tail here in Arizona, I’m going to try this recipe
Simple procedure presented impressively...
If i learn how to cook and try this recipe i’d stop at the sauce
the sauce is the only thing their that needs a little more attention and what will make this recipe special. a baby can do the first part bro
the Automate English Transcribe Sub Title is so hilarious
I want him too do 2 venison steaks one store bought, and One wild game straight from the woods. I feel like there would be a difference between the steaks and how they would taste.
I'm a vegetarian - but god, does this look and sounds phenomenal!!
"people get worried about venison because it's really gamey, but it's not!"
It is though.
Of course it is. He talks shite sometimes.
Depends how u cook it. Steaks can taste gamey if u don't cook them right
Depends on where its from . farm of wikd
Definitely depends on the age of the deer, how it was dressed, how fresh it is, how you marinate and how you cook it. Younger game taste less gamey. and always cut the fat off your meat before you cook it with game. the gamey flavor comes mostly from fat
Venison is delicious, but like a fillet it is very lean so cook it rare and season well.
While he's without a doubt one of the best chefs alive, the thought of chocolate with venison curdled my blood
This is honestly my favorite sauce in the world.
*Red Wine Chocolate Sauce*
I swear i could smell the sauce for a sec...
The Pr3sT¡Ge that was the sweat from my gooch
Is there a good recommended percentage for dark chocolate? Are we going 50%? 90%??
honestly curious about this recipe. Might try it with beef tbh
Reminds me of a tartare caviar and white chocolate
Everyone: how do you make that venison dish?
Gordon: vineson, butter, butter paper, moist, pancheta, pancheta, chocolate, plate, done.
Where can i get Hot Pan Olive Oil
Deer season will be here soon enough. I could get one in my front yard!!
Damn what did the camera man drink last night
He needs to reduce his zoom😏
Too much red wine and chocolate sauce.
Wish I could taste it,. Is it as good tasting as it was good viewing how he cooked it?
Hot Pan, Olive Oil.
Salt, Pepper.
*Done.*
u forgot... R E D U C E.
Garlic powder
Awesome job once again! Check out my new Venison Steak Diane Recipe: th-cam.com/video/C5FJAJ3HFfM/w-d-xo.html
Chocolate and red wine does not at all sound like a weird combination. A lot of red wine has hints of cacoa
The cameraman is probably a former microbiologist considering those zooms.
How is it possible that this camera-guy still havent got fired. He should be actually in jail for this.
I love this style. Much better than the usual 10 min intro -> without further ado etc
Bas van der Graaff he means how zoomed in the guy is
Do me a favour yeah! Just fuck off please!
Probably because The F Word was filmed in 2005 and this was the style Channel 4 was going for at the time.
Imagine if recipes were written like the way Gordon dictates them in these videos.
Food. Pan. Butter. Sear. Oven. Hot. Wine. Thyme. Reduce. Stock. Sieve. Chocolate. Delicious. Slice. Pink. Done.
Umm... I ended up with a venison brick coated in chocolate like it’s a Reese’s.
I'm afraid mine will be the same!! 🤣
"How can you put chocolate on pizza you donkey" makes a chocolate sauce for meat
bitter chocolate enriches the sauce while the pizza was literally drizzled with hershey sauce
Perhaps cocoa nibs, but an actual chocolate bar? Fuck nah.
One of my favourite things to eat in a restaurant
Gordon Ramsay's classic recipe:
Salt
Pepper
Hot pan
Olive oil
Butter
Done!
That veg dish looks amazing. Kind of rich to go with the venison but I wouldn't be complaining
"The F Word, how may I help you this evening?"
"Hello, my name's NINOOOOOOO!!!"
2:28
Gordon Ramsay: "Whisk it in gently and don't boil it!"
Random person: *Does it roughly and boils it*
The camera man is zooming in on Gordon's wrinkles as revenge. 😂
ani
mals
I would love to hang out with this dude for an afternoon and not even talk about food. Gordon is a trip.
I loveeeee your cook chef ramzyyy 😍😍😍😍😍i love uu . You make me fall in love with cooking
Sylialee Mae gay
Sylialee Mae you made me get sick from your grammar
i read that wrong oh god...
My greatest enemy in the kitchen: the fire alarm
3:44
*WHERE'S THE VENISON SAUCCEEEE!?*
These F Word cooks do so much better and get swore at less compared to the cooks in Hell's Kitchen
Pink or raw?
I grew up with venison on the table. But we never did wine. New thing to try!
A chocolate recipe in a meat dish. Something a totsuki student would add on into the ingredient haha sorry y’all but the season 5 got underway and I couldn’t help myself :P
In chili con carne red wine and dark chocolate are good too
It’s RAW!!!!!
1:34 *proceeds to skip meals.*
*REDWINECHOCOLATESAUCE*
So venison is used to refer to moose elk or deer, would this recipe work with all or are you using one in specific?
Oh the drunk camera man again. Next time I want to see it closer, I want to see every atom.
Looks surprisingly straightforward.
Chocolate sauce?
This looks interesting, esp chocolate sauce i will give you that. English cooks love butter paper but good ole american tin foil does works just fine. I think the venison looked a bit too rare. I like mine medium rare which is a lighter pink. I would have done it a bit differently. To sear meat, you need a cast iron skillet. its just wrong to use a steel pan, he did that not to over cook it because cast iron DOES absorb more heat but cast iron gives a better carmelization. Here's a trick i would use instead of BUTTER. Melt a piece of pork or beef fat, just enough to coat the bottom of the pan. Lightly dust with flour, then sear the meat on all sides, put it aside to rest. Catch the juice on a plate and put it in a bowl. This will be a base for the sauce. Now, if you want to really be true to the sauce you use a good VENISON bone broth or even, a beef bone broth, but i would not use chicken stock. Venison is not delicate, it's hearty. Now, if you are making a wine sauce, you use a good French Red or Italian. I like Cotes Du Rhone, because it is really the best for meats. You get that cast iron skillet, pour a bit of broth in it, stir up the brown bits to clean it up, then pour that into a sauce pan. You warm that gently, add more broth, stir in a SMALL amount of butter, keep stirring, and add the venison juices. I always add the wine last. Reduce it by half and you can tell when sauce is done if it coats the back of a spoon. Keep your eyes on the sauce, don't leave it. Too gloppy its burned, too loose it needs reduction. Some people use cornstarch/flour but i like patience better. You take the rested venison, put it back in the cold cast iron skillet, pop it in a high broiler for 2.5 - 3 minutes, then its done. For the side. Gordon likes to use a kind of Mirepoix with cabbage. I would skip that altogether and cook potatoes outside in wood charcoal. You bury them, when they are done, pull them out of the fire, skin them and either mash them up with roasted garlic/butter or bacon fat and bacon bits. PS. most of the time venison is cooked outside on a spit whole or grilled and smoked with Kentucky Whiskey.
Venison is the meat of a deer. Oh dear!
"Its rich so you don't need much" fills the bowl at the end of the video
That chocolate sauce is one of those things people pretend to be good....
thick red wine is great but adding chocolate there ,eeeeeeh got to try.
T B Bacon chocolate pizza I think too, hahaha
lol
Meanwhile, Joe of Mill Street Bistro
"I'm gonna challenge 'im. I gonna say, 'You know what, at my expense I'm gonna go to your restaurant. You make me elk, and you show me how to make it.'"
Joe, this is how you make a good game dish.
Where's the lamb sauce?
I am a cook for 10 years. you have to wear gloves first you understand, second you have to be cheerful in your kitchen and outside because you represent the company and three using bad words is not a game to respect yourself as we respect food, and a tip for you always smile when cooking thank you
They are doing dis for the show don't take everything seriously
NINOOOOO
erik ivkovic fuck off you unoriginal child
Albert Ivković fuck you and your scabies infested brother i will twlk to him as i see fit and as for my chwnnel atleast i have some content where as you have fuck all now do one you irrelevant non entity
River churnet i'm sorry i didnt know the 1st rule of youtube was upload a bunch of bullshit that a million ppl allready did or uploaded ..will get right on it and make a fail compilation or diy vid..
Albert Ivković use your imagination and make something usefull and funny
erik ivkovic wrong series mate haha
Hey Gordon what temperature does hot oven translate to?
350°F
Penison.
I would season the venison with a Knorr rich beef stock cube seasoning paste.
In the south we fry it. Some onions are good also.
Holy smokes, shot the biggest buck of my life. Girlfriend says she won't eat it... I made this recipe and ate it alone. Gordon Ramsay, bless you man! This is earthy, savory, juicy, delicious. Newsflash for those that don't have butter paper: greased parchment paper wrapped in tinfoil works the same. I added a little ginger to the creamy cabbage base. Mmhm* (chefs kiss).
thanks for the greased parchment and foil tip, making it now
@@lindastarr7262 seriously a crowd pleaser. Really only works if you keep the meat medium to medium rare. If it’s well done (which I accidentally did the second time) it doesn’t fit very well.
You deserve a better girlfriend. 😂
00:03 quick mafs