Venison Confit

Venison with morel mushrooms (port wine)

We don’t know about your neighborhood, but around the MeatWater plant, we got tons of deer!  They love to nibble on the clover and dandelions that grow on our industrial park.  And that’s when we hit ‘em with the Compound Bow, baby!  Thwak!  Arrow through the neck!  We lovingly hang the bifurcated carcass from a pair of trees then butcher that buck into lean and flavorful steaks.  After a long braise with imported German morels and a port wine reduction we get the gamiest MeatWater of them all!  You can really taste the meadow!

Best enjoyed at body temperature!