[Sca-cooks] Venison . . .

[Alexander Clark]

On Thu, 8 Mar 2012 19:16:24 -0500, I <alexbclark at pennswoods.net> wrote:
> If you cut tenderloin steaks, then you could grill Stekys of venyson
> from Harleian MS 279 and Austin:
> . . .

P. S. I understand that the quality of venison steak is likely to
decline rapidly if it gets past medium, and especially if it goes all
the way to "well" done. Cook them fast, watch them like a hawk, and
take them off just as soon as they're ready, and they should be good.

Medium rare might be a better plan than medium, since venison is not
notorious for things that live in the meat. (Its main problem is
things that live on the skin.)

-- 
Henry/Alex