[Sca-cooks] Cooking venison

[Georgia Foster]

I have been reading with interest the posts regarding wine marinade for 
venison.  In just a few short months, I will be preparing a feast for 
Candlemas that is developing for it’s-self the moniker of “The MEAT Feast”  
There will be the standard three, beef, pork, and chicken, but there will 
also be Elk, Deer, and … courtesy of my modern-job boss, Antelope.

Now, upon receiving this gift, I had intended to slice, dredge in seasoned 
flour and breadcrumbs, and then fry,


Now this gets ol’ Long John to wonderin … What sort of wine, or perhaps 
other marinade would be best suited to the preparation of the Antilocapra 
americana also called the Pronghorn Antelope.

How might it be if I were to marinade, garlic stud and slow-roast the haunch 
whole???

Ideas?




Jo (Georgia L.) Foster
jo_foster81 at hotmail.com

Never knock on death's door........ Ring the doorbell and run. He hates 
that.

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