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[John and Barbara Enloe]

My dear Puck,
	Hope this helps.  There are two ways that I like to prepare venison; these
are family recipies, not "period" (that I know of).  The first is for
venison tenderloin; Take the tenderloin and clean it well of any membrane,
etc.  Cut slits into the meat and stuff with slivers of onion.  Season with
pepper and rosemary.  Wrap the tenderloin in bacon and bake at , oh, 375
until done.  You can pop it under the broiler for the last few minutes to
brown/crisp the bacon.  The salt and grease fron the bacon seasons and
keeps the meat moist.

	The second is a venison stew.  (this also works well with beef.) Cut
vension into "chunks" (You decide what is bite-sized); brown in butter and
onion.  Place in a slow cooker with celery, carrots, (oh no!!!) potatoes,
and if you can get them, wild button mushrooms. (we used to pick these
while out hunting for deer); however, regular mushrooms will do fine.  Let
this simmer all day (or all night) flavored with bay leaf, allspice, and
pepper.  Thicken with thickener of your choice (I usually make a butter
roux) and at the last minute throw in some green peas for color.  Serve
with biscuits (Yummm....)

Peace,
Ania

At 02:15 PM 10/29/97 -0500, you wrote:
> Hmmmmm...... ask and ye shall receive?  I, as a humble newcomer to 
>both the list and the concept, beg to ask the following:
>
>3.  You're talking about all these recipes but I rarely see recipes 
>themselves.   Am I missing a basic concept here?
>4.  Any good venison recipes out there?
>
>Merry Met,  Puck
>============================================================================
>



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