I recently found out that once venison is thawed from your
freezer, it must be cooked asap to avoid a horrible odor from
the liquid blood. This realization led me to marinate this
portion in vinegar, brown sugar and soy sauce overnight.
Before pan frying, I added some bicarb to deodorize pieces
of venison. Using high heat, the venison was pan fried with
garlic oil from fresh garlic capsules. For even more garlic
appeal, it is also possible to roast a whole garlic bulb until
gooey in the oven.
Venison pan fried on high heat with garlic oil eventually
leads to a carmelized paste after quite a bit of bubbling in
a regular stainless steel pan. Salt can be added before the
marinating process or after frying.
A chef friend mentioned that citrus juice, such as orange is
another option for this carmelizing process.
Bon apetit.
