Tis the season

[fbuckner]

Anyone got any good dishes?
Goose
Wabbit
Deer
anything to share?
Trying to break up the latest barrage of angry posts with something of a tasty nature.

[ncmidda]

I have only one recipe for venison. Wrapped in bacon!!! Wrap venison chunk in bacon with toothpick, put on grill, cook until bacon is crispy, marinade to taste with Franks hot sauce or not. Remove toothpick and enjoy grill side with your choice of frosty beverage and a couple buddies. I process my own deer and the entire deer is cut into chunks for this reason. No chops, no steaks, just chunks! If I could I would try to stuff an entire deer inside a hog and cook that bad boy on a spit. Good eatin:whacko:

[RifleGuy]

Deer meat tends to run on the tough side, even the more tender cuts. In my opinion, the best way to cook it is hot & fast (ncmidda's bacon & chunks sound awesome!), or low & slow.

In the low & Slow vein: Slice the tenderloin into 1/4' thick medallions, dredge in a mix of flour, salt, pepper, & paprika. Sear the medallions in a hot pan w/ butter; just brown them on both sides for a few minutes. Pour in 1 Cup beef broth, 1 Cup of your favorite red wine (don't use the cheap "cooking wines" avail. in the grocery aisle; they are garbage. If you wouldn't drink it, don't cook with it.) 1 Cup mushroom slices (I prefer baby portabella or crimini) 1/2 cup minced shallot (or minced green onion), 1/2 tablespoon capers, 1/2 green pepper sliced thin, and add salt, pepper, garlic and marjoram to taste. (add slowly, you can't undo too much!) Turn heat down to medium, simmer until sauce reduces by half. (can thicken with a bit of corn starch.) Serve with garlic roasted potatoes, side salad and homemade Asiago cheese bread/rolls.