Venison Steak Au Poivre
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au pwah
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Actually you have most of the alcohol in the food, even flambeing leaves ~80% of the booze still in the food. Even boiling for 2 hours leave a little more than 5%
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@MrHonordeath thing is so... all americans, even close to britts, pronounce french like that. I know he doesn't pronounce the "r" properly. Anyhow, be that forgiving would you? :) thank's.
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@MrHonordeath You may want to go to school a little bit more, because not only have I had four years of French classes, I also was a Culinary student and had classical french cuisine classes as well. The way he says it is incorrect.
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@CarolinaGamer and what's wrong, pronounces in french is as close to as he said, not anything like au proivar, which is completely nonsense... Also, if you study french, u'll see that the "e" is not pronounced, as he said. Same with the "i". Please, u may want to place some knowledge behind ur damn comments next time. thank's.
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Gotta be the first time I've ever seen anyone cook, wearing a sweater. :)
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Looks great...i would rather eat that than beef!
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I think this will taste awesome, gonna shoot a few this weekend, this recipe in my faves, will report back. I think Libs will even enjoy it!
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Don't you wash the meat before you cook it? Like in order to get the most of the blood out?
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DUDE great recipe, BUT please say Au Poivre correctlyl Not Au ProVair. Just annoying to me, also wasn't the sauce a little thin at the end?
CarolinaGamer 2 years ago 3
You can boil it to reduce the sauce. Heavy cream will not burn or curdle. Regular milk, on the other hand will. So go ahead and boil that cream!
And you just want the flavor of the booze, not the alcohol, so light or flambe' the pan. You need it hot to boil and aerate the booze to light.
bruno2260 1 year ago