Veniard d’Estaing

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Veniard d’Estaing
Appearance Venison with a lot of butter, herbs and spices
Difficulty 5/10 (0-Easiest)
Creator Brissiaud chefs
Class Commoners
  • Two pounds of venison backstrap, cut half an inch thick
  • A cup of salt
  • Half a cup of sugar
  • A gallon of water
  • A head of garlic
  • Two teaspoons of cooking oil
  • Two pinches of rosemary
  • A handful of juniper berries
  • A cup of rendered bacon fat and butter
  • (Optional: Chopped Bay Leaves)

The Veniard d’Estaing is a popular choice of meal, and the pride of many Leutz-Vixe chefs. It takes the form of a Venison steak, aromatic and drizzled in butter. Although it had humble beginnings, as a fare consumed merely because there were few other options, it evolved into a dish that could be served and enjoyed by the masses. Although the list of ingredients is lengthy, nothing about the dish is overtly complicated for anyone who is somewhat familiar in the kitchen.


A timeless classic, Veniard d’Estaing was created to escape the monotony of regular venison. Being the most abundant foodsource inhabiting the forests and swamps of Brissiaud, the deer was a frequent meal. Although easily accessible, the tragic flaw of venison was that it was mostly lean muscle, with poor flavor. It was gamey and tough, lacking any desirable flavor. In order to compensate, generations of chefs tried all sorts of aromatic herbs, eventually settling on rosemary and juniper to mild out the strength and gaminess. There was nothing savory enough, however, to make it enjoyable. This was remedied when a particularly inventive chef decided to drizzle bacon fat onto a steak. Although the meat was dry, it now was flavorful enough. Eventually, cooks began to make incisions into the venison, and insert the fat. This way, it would spread through evenly, providing both moisture and flavor. In modern times, the dish has proliferated through other Ailor courses, and continues to be a popular and accessible meal.


Begin with the meat. Slice the backstraps from a deer, which are the muscles on the dorsal side, along its spine. Use a sharp knife to trim the excess fat and deep fascia, so that only the flesh remains. Cut these into steaks, approximately half an inch thick. Next, prepare the brine. Dump your water, sugar and salt into a pot. Smash the cloves of garlic and add aromatic herbs of your choice, before adding the steaks themselves. Allow this mixture to sit in a cool place for an hour, then add the rosemary and juniper berries. Let sit for another hour in a cool place, for a total of two hours spent brining. Remove the backstraps and pat dry. After the meat has dried, make incisions along both the top and bottom of the meat. These should be long and shallow, to allow the fat to spread properly. Insert the rendered bacon fat into the incisions, being sure to press firmly, to discourage them from slipping out prematurely. Prepare your pan by greasing it with olive oil, before tossing the steak on. The stove should be at high heat. When cooking, aim for a wellness of Medium to Medium Rare. When pressed, the steak should give as much as the flesh over your cheekbone should. Plate the steaks and drizzle with excess butter, garnishing with bay leaves and rosemary as you see fit.


  • Due to the coating of butter and sugar used during brining, the surface of the steak caramelizes a bit while being cooked. This gives it a glossy yet appealing finish.
  • Venison D’Estaing tends to be more aromatic and tender than other cuts of steak. This is due to the brining, as well as the melted fat.
  • The taste is richer and less gamey than one would expect. This is due to the herbs and brine that the steak had soaked in, which helped to dull the original flavor.


  • Many Leutz-Vixe cooks and well meaning mothers insist that the dish helps children to grow strong and healthy. Due to the amount of butter included, however, it actually helps to hasten their demise from atherosclerosis.

Writers Skeletennessee
Processors HydraLana, Doc_Cantankerous, Film_Noir
Last Editor HydraLana on 10/9/2017.

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