This is a venison chop (a part of a Kiwi Bambi, I was told) salt-n-peppered and pan seared for 1.5 minutes on each side in a little bit of wild tea fruit oil. The sauce is made by reducing beef stock with blueberries and then adding balsamic vinegar reduced with garlic, shallot and cloves; finished with a little butter. Damn tasty.
I love my pressure cook not only because it shortens the cooking time but also the moist and tender result. Because it is so moist and tender, sometimes the product is a little short in texture. With this lamb shank, I took it from the pot and put it into a hot oven while I reduced the sauce to firm up the surface of the shank a little. I do find the result to my liking.
Brought this duck breast because I haven't had it for a long time. I decided to do it the troublesome way by spooning the fat over the meat to cook it while sauteing/rendering the skin-side. The result is a crispy skin and tender meat and shorter cooking time. Just a little port reduction and potato pan-fried with the duck fat make quite a fancy meal.
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