Yield: 6 servings
|4||-6 venison loin steaks or chops seasoned salt pepper|
|2 tablespoons||Dijon style mustard|
|1⅜ cup||Olive oil|
I have 2 entire cookbooks devoted to the cooking of wild game (which yes, often requires different seasoning than beef or chicken requires to achieve a desirebale flavor). What sort of recipes did you have in mind? I thumb through my books and see what's there. Here's one that sounded interesting: serves 4-6, prep time 30 minutes Season steaks with your own blend of salt [PAUSE] and pepper. Combine mustard and horseradish. Spread mixture on each side of steaks so that the steaks are fully covered on both sides. Fry in hot olive oil, being careful to avoid being splattered. Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer. A baked potatoe and a green, dinner salad rounds out a delicious meal.
(From NAHC Wild Game Cookbook, 1992) For reprint requests and orders for additional books, write: NAHC Cookbnook Editor P.O. box 3401 Minneapolis, MN 55343
This book also has recipes for other big game such as elk, moose, caribou, mountain goat, and antelope; microwave cooking, waterfowl, bear, upland game birds, turkey, small game such as rabbit, squirrel, raccoon, muskrat.beaver, and many others.
My other cookbook includes recipes for wild fish as well. From: Ferret #5 @15901 3 Date: 03-11-24 Submitted By MICHELLE BRUCE On 03-18-95