Gordon Ramsay – Venison in chocolate sauce
Filed in Gordon Ramsay on Feb.03, 2012
Gordon Ramsay – Venison in chocolate sauce
24 Responses to “Gordon Ramsay – Venison in chocolate sauce”
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October 29th, 2011 at 7:52 am
venison on chocolate “sawce” hahaha
add bacon? and replace red wine with jack daniel’s, you got yourself an EpicMealTime lol^_^
November 3rd, 2011 at 4:53 am
any alternatives to replace red wine?? i cant consume alcohol
November 7th, 2011 at 3:04 am
@HellVeryCold? red wine doesn’t have that much alcohol, so when cooking it would probably evaporate the alcohol content, but i’m not 100% sure since i’m not a chef.
November 10th, 2011 at 2:55 pm
man.. what ever this guy does? is so f**king black belt
November 12th, 2011 at 5:40 am
i said one video… im? such a liar.
December 4th, 2011 at 10:17 pm
@rebarproductions seal meat boy leaves the crust on the outside and humidity inside ….? keeps the juices inside the meat …. or what is your rationale for resting the meat then?
December 4th, 2011 at 10:18 pm
@megaman12521 you are right….?
December 5th, 2011 at 3:20 pm
@10cookman frying it on the outside does not seal in the juices that a lot of people say, i’ve tried doing a roast and not frying it before and? it did not get dry, ofcourse i fry it for alot of other purposes such as taste and colour, i’m not saying that you’re not supposed to brown it before, not browning is just stupid. but all that i’m saying is that if you brown a meat because you think you keep the juices inside is wrong. and ofcourse let it rest to let the juices stabilize.
December 5th, 2011 at 4:13 pm
to some extent you’re right but seal meat causes it to start the cooking juices and cook the fat inside …. Give the meat crust and win out because they do not get into them. In baking a meat? that matters but to seal the interior temperature is difficult because it dries due to convection in the oven. but seal meat helps to start cooking juices and fat inside before baking you seal the meat is what will make the meat has already melted fat in it. preventing it from drying out
December 6th, 2011 at 8:52 pm
@10cookman well then to some points it might be true. Such as when you do sous vide you brown the meat afterward most often.?
December 6th, 2011 at 10:57 pm
@rebarproductions yes but the sous-vide that appears to offer the fans is the relaxation of inner fiber foods … hence the process is time consuming and increase the interior temperature in? sous-vide the fat inside is relaxed and when suddenly in a frying pan is heated it melts faster ….
December 9th, 2011 at 10:31 pm
after watching all these GR cook-along videos, when he says? shows the finished dish and says DONE i droll like a St. Bernard and want to eat my computer!
December 19th, 2011 at 4:29 am
look classy? with something simple
January 1st, 2012 at 2:01 am
This looks nasty ^^, but than again I have been proven wrong with some excentric meals. I would love to try this chocolate sauce venison. But i wonder the percentage of coco he is using ? is a really dark? chocolate so about 80 to 90 % or just a chocolate milk with low cacao
January 1st, 2012 at 9:47 am
This isn’t a copper pot for? cooking, IT’S A PEPPER GRINDER!
January 8th, 2012 at 10:25 am
venison in chocolate shite?
January 12th, 2012 at 3:18 pm
You cant fucking reduce? 2 times in 8 minutes o.O
January 19th, 2012 at 2:41 am
I orgasmed the second the chocolate? hit the venison!
January 20th, 2012 at 2:17 pm
@freze0 Gordon can.?
January 20th, 2012 at 10:12 pm
@Kazardz The kitchens Chuck Norris;)?
January 21st, 2012 at 12:14 pm
@freze0? Indeed!
January 22nd, 2012 at 9:40 am
this is the 1st time i watch his video without he saying “FUCK ME< YOU CANT COOK FOR? SHIT!"
February 1st, 2012 at 8:28 pm
Pussy. Cock. Plow.? Ejaculate. DONE
February 2nd, 2012 at 4:00 am
0:55 shit just started to? get weird. Just throwing random ingredients together.