Food and Food: Home Cookin'23 Nov 2009 01:39 pm

For the past few years, Mike has gone hunting with his godfather and friends south of Edmonton. He wakes early, comes home late smelling of the outdoors, and, every year but one, has returned with a deer or a moose, stocking our fridge and freezer with delicious wild game.

We enjoyed some of the venison this week, as Mike prepped and cooked the backstrap. I wasn’t home for most of the preparation, but I do know there was an all day marinade in spices, beer and leftover red wine, then a rub. It was seared, then finished in the oven. The marinade was cooked down into a rich sauce, and we had it sliced into medallions, with big fluffy loaded baked potatoes and roasted brussel sprouts.

searing venison

I hope you’ve not heard anything negative about deer, but if you have, it should be ignored. When prepared correctly, venison is flavourful and savoury, tender – not tough – and very lean.

I think we’ll try venison stroganoff and stew soon, and make some sausages.


Fixin’s for a loaded baked potato. Butter, old cheddar cheese, sour cream and salty pancetta bits.



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