Ted:
Venison is always good for what ails you. An excellent lean protein that may be an acquired taste for some (I actually grew up on it). The options here are endless for venison (I process my own animals): meatloaf, stir-fry, chili, steak & eggs, stroganoff, biscuits & gravy, salami, summer sausage, Italian sausage, tacos, & even venison stew. My favorite is elk, then mule deer, then whitetail, but all can be either good or bad depending on how they were killed and then how they are handled. Over-cooking is easy to do, which makes the meat dry and tough (there is no fat marbled into the meat like with beef). Under-cooking is always preferable here. Steaks and roasts are the most common fare on our table, with either a blue-cheese sauce or a cranberry/horseradish condiment to mix things up a bit and keep things moist. Baked potatoes, pasta and even red-wine risotto make for very good sides, and....a good red wine seems to be fairly complimentary to a venison meal as well (Pinot Noirs thru big Cabernets work just fine, but the bigger reds are my favorites, the Merlots, the Malbecs....!)
