Harvested the deer myself. First time trying something like this. Would love feed back for my next next one!
Tomahawk15 on
I’m into it save for the bean sprouts and the seemingly random onion rings. I’d toss the potatoes in that jus and do some crispy onions with it if you’re after that aesthetic, but the raw sprouts are a miss
North-Ad-7802 on
Gorgeous plating. I could eat a trough of fondant potatoes! So delish!
elcuoco on
Way too many dots. 3 tops. Sprouts and burnt shallot rings need to go. Give us back the rest of the asparagus though.
Congrats on getting the deer yourself and cooking it. The venison itself looks great.
nemo1031 on
Nailed the venison! I agree with others about the sprouts and onion rings. Personally, I’m not a huge fan of symmetry on the plate, but you are on a great path with that dish. Well done.
No_Permit8766 on
Too symmetrical. The cook on everything looks delicious. I think the dots need to be gone in general. The fried shallots (?) are unnecessary. The sprouts aren’t needed either. I feel like I’m not being very constructive. Pare it down…The venison, fondant potatoes, butternut purée…swoosh of purée, venison stacked, fondant potatoes on the side nestled close with crumbled, crunchy fried shallots tossed with herbs rained on top.
nousakan on
So one of the things you always try to keep in mind is odd numbers look much more appealing than even numbers, so if you wanted 3 slice of venison, the same of potato or smaller and 5. With everything minus the meat being even numbers it tends to look awkward.
Also next time I would use a touch more of the sauce from the pommes fondant on them as I’m sure they are delicious but they look a tad under sauced.
Meat looks glorious, puree looks beautiful
--SORROW-- on
Really nice plating. Clean, elegant, ingredients that make sense. Probably the best I’ve seen in this sub. Well done, it looks really yummy!
zekeeeeey on
That’s one of the most beautiful plates I’ve ever seen. Would love to harvest my own deer someday. Cheers to you
geo0rgi on
Not a huge fan of the plating, but that venison is cooked to absolute perfection. Would eat it even if just served plain on itself on a plate.
As for constructive feedback- imo the portion looks quite big. Depending on how many courses you are going for, you might want to adjust as this course alone would be filling af and I doubt that all that many people would be able to finish this alone. Also a bit of overkill with the dots. Maybe go for 3 and them make a smudge for the rest if you want to keep this style of plating. Just my 2 cents.
fragrant_pizza420 on
Kinda looks like a happy face to me. Anyways i just ate and now i’m hungry again. Thank you.
krkandpcrd on
Hunted venison or pasture raised? I understand that they have different tastes.
12 Comments
Harvested the deer myself. First time trying something like this. Would love feed back for my next next one!
I’m into it save for the bean sprouts and the seemingly random onion rings. I’d toss the potatoes in that jus and do some crispy onions with it if you’re after that aesthetic, but the raw sprouts are a miss
Gorgeous plating. I could eat a trough of fondant potatoes! So delish!
Way too many dots. 3 tops. Sprouts and burnt shallot rings need to go. Give us back the rest of the asparagus though.
Congrats on getting the deer yourself and cooking it. The venison itself looks great.
Nailed the venison! I agree with others about the sprouts and onion rings. Personally, I’m not a huge fan of symmetry on the plate, but you are on a great path with that dish. Well done.
Too symmetrical. The cook on everything looks delicious. I think the dots need to be gone in general. The fried shallots (?) are unnecessary. The sprouts aren’t needed either. I feel like I’m not being very constructive. Pare it down…The venison, fondant potatoes, butternut purée…swoosh of purée, venison stacked, fondant potatoes on the side nestled close with crumbled, crunchy fried shallots tossed with herbs rained on top.
So one of the things you always try to keep in mind is odd numbers look much more appealing than even numbers, so if you wanted 3 slice of venison, the same of potato or smaller and 5. With everything minus the meat being even numbers it tends to look awkward.
Also next time I would use a touch more of the sauce from the pommes fondant on them as I’m sure they are delicious but they look a tad under sauced.
Meat looks glorious, puree looks beautiful
Really nice plating. Clean, elegant, ingredients that make sense. Probably the best I’ve seen in this sub. Well done, it looks really yummy!
That’s one of the most beautiful plates I’ve ever seen. Would love to harvest my own deer someday. Cheers to you
Not a huge fan of the plating, but that venison is cooked to absolute perfection. Would eat it even if just served plain on itself on a plate.
As for constructive feedback- imo the portion looks quite big. Depending on how many courses you are going for, you might want to adjust as this course alone would be filling af and I doubt that all that many people would be able to finish this alone. Also a bit of overkill with the dots. Maybe go for 3 and them make a smudge for the rest if you want to keep this style of plating. Just my 2 cents.
Kinda looks like a happy face to me. Anyways i just ate and now i’m hungry again. Thank you.
Hunted venison or pasture raised? I understand that they have different tastes.