[Sca-cooks] Venison . . .

[Susan Fox]

Remember the Bambi Bourguignon from Angels 20th Anniversary?  Okay, you 
can go easy on the onions and mushrooms if The Lady prefers, but there 
are plenty of other options.  Juniper berries are traditional with 
venison;  "poudre forte" and other such strong spices play well with deer.

We are coming up on St. Patrick's Day, maybe make an Irish Stew for 
Poachers with some Guinness?

Or:  here's a redaction for Roe Deer from a nice man on this list, who 
will probably pipe up soon.  http://medievalcookery.com/recipes/roedeer.html

I guess I can't get you to mail it to me, huh?

Selene



On 3/8/2012 10:59 AM, James Davis wrote:
> I have acquired 5 lbs of venison "pieces" that I wanted to saute' and 
> serve over wild and brown rice. My fiancee didn't like my original 
> plan for onions and mushrooms. I expect another 5 lbs. of tenderloin 
> next week (my local butcher is a hunter, and can't sell the venison, 
> even though he has it professionally butchered, so he gives it to 
> loyal customers -- it's one of the things I DO like about small-town 
> Kentucky).
>
> Any ideas for seasoning and/or sides?
>
> Thanks,
>
> Jared