SI Vault
 
TRICK OR TRUITE: HERE COMES JOE HYDE
Robert H. Boyle
November 08, 1971
New York's dashing sportsman-chef does not care what you eat, be it blue jay or brown trout, so long as you prepare it with flair. A game fellow, he'll even do your cooking
Decrease font Decrease font
Enlarge font Enlarge font
November 08, 1971

Trick Or Truite: Here Comes Joe Hyde

New York's dashing sportsman-chef does not care what you eat, be it blue jay or brown trout, so long as you prepare it with flair. A game fellow, he'll even do your cooking

View CoverRead All Articles View This Issue
1 2 3 4

6 1�-inch-thick venison steaks cut from haunch
3 tbs. peppercorns
? stick butter
1� tbs. finely chopped shallots

Put peppercorns on chopping block or cutting board. Using heel of heavy pot or round stone, crack corns. Do not grind. Distribute peppercorns on both sides of steaks and press in with palm of your hand. Heat 12-inch cast-iron skillet and put in 1 tbs. butter. Let butter brown and begin to smoke over high heat. Put in steaks. Brown three minutes to a side. Remove steaks, wipe out pan and put in remaining butter over medium high heat. When butter is brown, add shallots and remove from fire. Stir briskly and pour shallot-butter sauce over steaks. Serves six.

If steaks are frozen, do not thaw completely before cooking; too much juice will run. One of the important principles of game cooking is preservation of all juices. Do not presalt steaks. Salt draws juice from the meat. Let your guests salt their own venison at table.

1 2 3 4
Related Topics
  ARTICLES GALLERIES COVERS
Robert McKee Hyde 1 0 0
Joe Hyde 1 0 0