With nam Jim, jus, pointed cabbage, avocado cream.
by Beneficial-Strain909
9 Comments
Eckmatarum
Nicely put together, good colours, good temp/cook on the meat.
Nothing overly complicated, good dish.
OldgrowthNW
I never comment on these cus most are eh but this is beautiful. Well done.
Alive-Potato9184
Really well done. Venison- the queen of all meats.
ALchemist_0311
I have to know how much this piece of protein weighs and the total cost of the dish. Looks great!!
BogesMusic
Stunning. I just wish there was less of the avocado cream and more of that jus. I hope there’s more hiding under that green foam
SkepticITS
It’s beautiful, no question. Well actually som questions. What are the balls and ovals on top of the venison? What are the green dots and yellow flowers on the tuile? What is the tuile? What is the foam?
BudgetUnfair9673
That looks fantastic! I’d be interested to know how it tasted. Venison loin (in my experience) has a very rich flavour with lots of mid body, I’ve previously used berries and currants to add a little top end to the palette so it’s not overpowering.
Your presentation and cooking on the venison look great, congratulations 🎉
Mammoth_Dog_5293
Lovely. Well down, Jeff. Do you have a picture from the top?
lilreddittime
This looks great, but if you wanted to experiment, you could also potentially try meat on it’s side and cracker leaning against it. From an eating perspective, this would be easier and still look good.
9 Comments
Nicely put together, good colours, good temp/cook on the meat.
Nothing overly complicated, good dish.
I never comment on these cus most are eh but this is beautiful. Well done.
Really well done. Venison- the queen of all meats.
I have to know how much this piece of protein weighs and the total cost of the dish. Looks great!!
Stunning. I just wish there was less of the avocado cream and more of that jus. I hope there’s more hiding under that green foam
It’s beautiful, no question. Well actually som questions. What are the balls and ovals on top of the venison? What are the green dots and yellow flowers on the tuile? What is the tuile? What is the foam?
That looks fantastic! I’d be interested to know how it tasted. Venison loin (in my experience) has a very rich flavour with lots of mid body, I’ve previously used berries and currants to add a little top end to the palette so it’s not overpowering.
Your presentation and cooking on the venison look great, congratulations 🎉
Lovely. Well down, Jeff. Do you have a picture from the top?
This looks great, but if you wanted to experiment, you could also potentially try meat on it’s side and cracker leaning against it. From an eating perspective, this would be easier and still look good.