Shannon Campbell gathers the Martin & Servera Sales Team around the kitchen. It is time to prepare the meal they will eat together.
When Shannon lets the team know they can sit down and eat after his demonstration, everyone is quickly on board. Then, he talks the Martin & Servera sale team through cooking diced venison, which gives Chefs new options.
Watch the video and read what Shannon said below:
This is the diced venison - I could go through this, and there would be some chunks of silver skin here and there which you could cut away. It would take around 30 seconds of work. Though Shannon notes he won't do that, as he wants to show how the dish comes out as it is.
He takes the diced venison out of the bag and notes he's got some red onion in the pan. There is also a black BBQ rub. It is sweet and spicy. There's no chili in there, but there is coffee, pepper, cocoa, and other ingredients like hibiscus flowers and cinnamon.
Get the pan nice and hot. Shannon notes it is essential with venison to oil the meat, not the pan. So oil the meat, then put it in the pan. This means you don't have too much oil, and you don't burn the oil before placing the venison in the pan.
But as the venison does not have any of its own fat, add a good amount of oil to give it a good coating before placing it in the pan.
Then we start on the diced venison. I'll add it to the tray, and guests can take a slice or two. This shows that we can quickly cook it in a hot pan. Once Shannon arranges his "protective" hand towel, he adds some salt.
Shannon Campbell sums up by saying he is not pretending this is a striploin. Still, he does suggest that having a piece of diced venison that can be cooked quickly in a pan opens up many possibilities for the chef.