Venison for wedding breakfast

JosephK

Most folk should remember the wedding itself rather than what they ate and, as others have said, catering for myriad dietary requirements these days can take some juggling.

ChilliBob

TonyMMM said:

I agree it sounds delicious .....but

Some meats e.g.  venison, duck, lamb cutlets etc.  need to be served a little pink - and some guests just won't like that . It is also really difficult to do for an event when you have to have lots ready to serve all at once - some will always end up sitting around for a while and become overcooked/tough.  Even worse if you don't run the reception exactly to time.

For the same reason most caterers will steer you away from serving steaks .....because everyone likes them cooked differently, which is impossible to do for large receptions.

Stick to something everyone will like, and which can be "held" easily until ready to serve ......there is a very good reason why so many events serve chicken !

Yeah I was concerned about that with rib eye, I guess if they offer it they must have a way of sorting it. Taking out children and vegetarians I'd guess we'd be left with 35-40 rib eyes, so a lot but not silly like some weddings with 180 people or so. 

Just hard to get your head around chicken being that special or original when you have it multiple times a week (well, most people do!)

ChilliBob

JosephK said:

Most folk should remember the wedding itself rather than what they ate and, as others have said, catering for myriad dietary requirements these days can take some juggling.

I must be a bit of a fatty then! - Most of the weddings I have been to over the last 10 years or so I tend to remember the food more than anything else - and if it was good or not!  Confit duck, bacon rolls, great, roast dinner a bit less so! 

Pollycat

I'd love it.
My OH would love it.
Most of the people I know wouldn't like it or choose it from a menu.

Beware of choosing something that you've 'just discovered'.

I like a rib-eye steak

So does my OH

But I'm not sure I'd appreciate a rib-eye steak served up at a wedding with another 50 or 60 steaks as I'm very particular about how my steak is cooked.

ChilliBob

Yeah that is a concern, I think at this point it'd be sensible to back down from venison to rib eye, and ask them how the whole cooking malarkey works. If we don't feel it's going to be decent I guess it's chicken   Quite how we make it more interesting than usual is tricky! 

Pollycat

I'd forget trying to make it interesting and make it something that your guests will appreciate eating.
Otherwise your wedding meal will be remembered for all the wrong reasons.

JJC1956

Venison is very nice, needs to be served Pink, I’m not sure about the Mushroom Sauce though, Red Wine & Juniper Berries is more traditional. Personally  I wouldn’t chance Venison on its own, why don’t you have a carvery style set up, with maybe 3 meats on offer. 
I went to a wedding a couple of years ago and they had a Hog Roast, that went down quite well.
I also catered for a wedding a few years ago, I served Beef Wellington or Salmon en Croute, that went down a storm but everyone had to pre-order.

ChilliBob

Thanks both. A carvery option isn't something our place is geared up for, but a good idea. I like the idea of Beef Wellington, I'm a bit of a pastry addict (Cornwall is a nightmare lol). 

Well, I just showed my other half (sharing an office!) and she latched on to it right away... perhaps that's the way to go. Right up my street, and probably 'safer' than rib eye. 

My Mum (who'll be on top table) is Gluten free though which is a bit of a pain, as Gluten free pastry is unreliable, she might have to have 'naked' wellington. There's another Coeliac too so perhaps they could do a mini one for two!

JJC1956

ChilliBob said:

Thanks both. A carvery option isn't something our place is geared up for, but a good idea. I like the idea of Beef Wellington, I'm a bit of a pastry addict (Cornwall is a nightmare lol). 

Well, I just showed my other half (sharing an office!) and she latched on to it right away... perhaps that's the way to go. Right up my street, and probably 'safer' than rib eye. 

My Mum (who'll be on top table) is Gluten free though which is a bit of a pain, as Gluten free pastry is unreliable, she might have to have 'naked' wellington. There's another Coeliac too so perhaps they could do a mini one for two!

The event I catered for, we used individual Beef Wellingtons and Salmon en Croute, similar but bigger and better than the ones you can buy in Supermarkets. Mum can have Fillet of Beef w the Mushroom Duxelles from the Wellington or the Salmon without the Croute, have a chat with the Head Chef and Proprietor to see what they think. Good Luck with whatever menu you decide

Brie

you could always go for a posh bird (if you know what I mean) - partridge or guinea fowl?  just to be different. 

Relatively easy to churn out on an industrial scale and less objectionable than bambi.  (whom I would deerly love to invite to dinner at least twice a week - OH serves it up with wild mushrooms & cream and even once did it tartare!)