Your perfect steak?

[VictorCharlie]

I prefer a vennison backstrap or tenderloin over steak but a 1-1.5 inch thick t-bone salted with pepper and olive oil. Seared on each side on the grill then put in the oven for a few minutes till its medium rare. Serve with grilled asparagus, baked sweet potato fries and a cold Boston Lager.

[El Kabong]

I prefer a vennison backstrap or tenderloin over steak but a 1-1.5 inch thick t-bone salted with pepper and olive oil. Seared on each side on the grill then put in the oven for a few minutes till its medium rare. Serve with grilled asparagus, baked sweet potato fries and a cold Boston Lager.

Venison is great....has to be cooked right because if someone not used to it tries to cook it you'll end up with a hockey puck for dinner . That marinade I mentioned goes GREAT with venison...I've also had it marinaded in mustard and pan fried which is different but equally awesome.

Tell me you've got the Sam Adams glasses for your Boston Lager...it really makes a hell of a difference.

[Nameless]

As far as I am concern, Moose is the meat that top them all; not fat, very tasty, perfect with a strong red wine, heaven in a plate.

[El Kabong]

I've not had moose but I'm quite certain it would be along the same lines as venison or bison. Bear is the meat I'm not too fond of...like a chuck roast tied up with rubber bands, very sinewy. It must be slow cooked to melt the sinew tissue.


I could really go for a steak right now...I want to go to the butcher and get a thick ribeye and grill that bad boy out! Perhaps endulge in a nice Brunello di Montalcino for my beverage and for the side mushrooms and diced red onion pan fried in garlic and grilled asparagus topped with a little lemon butter and parsley.

[Beanz]

I prefer a vennison backstrap or tenderloin over steak but a 1-1.5 inch thick t-bone salted with pepper and olive oil. Seared on each side on the grill then put in the oven for a few minutes till its medium rare. Serve with grilled asparagus, baked sweet potato fries and a cold Boston Lager.

Venison is great....has to be cooked right because if someone not used to it tries to cook it you'll end up with a hockey puck for dinner . That marinade I mentioned goes GREAT with venison...I've also had it marinaded in mustard and pan fried which is different but equally awesome.

Tell me you've got the Sam Adams glasses for your Boston Lager...it really makes a hell of a difference.

Venison is great when marinated for a couple days in a marinade of red wine,red wine vinegar,olive oil, chopped carrot,sliced onion, celery stalk few garlic cloves crushed,sprig of rosemary and thyme, sage leaves ,bay leaves,juniper berries crushed (essential) and crushed black peppercorns.

Then pat it dry,fry some pancetta in olive oil, remove then brown the venison(which should be in strips or cubes) in batches, remove add thinly sliced onion,sprinkle in flour to scrape up the caramelised bits add the marinade and a tablespoon of raisins, bring to the boil, then reduce until the alcohol smell goes and the sauce thickens. Put the venison and pancetta back in let it bubble up then add cinnamon,nutmeg and season. Cover and cook for about 1hour and a half till the meat is soft enough to cut with a spoon. Add hot water if it looks like drying out.Toss in some pine nuts then right at the end stir in a few squares of good quality dark chocolate (at least 70%cocoa solids) to make the sauce shiny. serve with a good fresh tagliatelle or pappardelle.

[CutMeMick]

LA Prime @ The Bonaventure in Downtown Los Angeles.