My dad has had a successful hunting season. I have a freezer full of venison just begging for creative recipes. Last night I marinated part of a backstrap in a spicy brown mustard concoction. It was quite a delicious tangy marinade but I added too many diced onions to the pan while grilling the slices of backstrap. Oh well, live and learn. My favorite way to cook backstrap is to cut it in thin slices, dip it in beaten egg with milk and dredge it in a spicy flour mixture....chicken fried delight.
I have big plans for the leg portion. I'm thinking of braising it in a red wine sauce with potatoes, mushrooms, shallots and carrots. A long, sweet, slow cooking process that will leave the meat juicy and tender. I haven't decided what to do with the steaks yet, but there's a spicy strong steak seasoning blend in my pantry that might be just the ticket for grilled venison.
How do you like your venison? So many make chili or jerky that this year I am determined to be different. Let me know if you have ideas for a good meal. I have plenty of meat to cook.