[Sca-cooks] Venison . . .

[Saint Phlip]

Oftentimes, simple is best ;-)

If you take that tenderloin and slice it into medallions or steaklets,
about half an ince thick, then gently saute it in bacon fat or lard,
with nothing more than a bit of salt and pepper.

As far as the other cuts of meat, venison/deer meat tends to be pretty
lean, so you'd tend to want to use wet cooking methods. And, if you
get ground meat and want to make a meat loaf, make it like you'd make
any meat loaf, but use mayonnaise to lubricate the loaf. That will
make it so people who :"hate" venison don't realize what it is. (I'm
making suggestions under the assumption that the butcher actually
knows what he's doing, and consequently handles the meat properly,
unlike many amateurs who treat the meat so poorly that is has acquired
the "gamy " reputation.)

If I were closer, I'd invite myself down for dinner ;-)

On Thu, Mar 8, 2012 at 1:59 PM, James Davis <firedrake at earthlink.net> 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


-- 
Saint Phlip

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