Jay wrote:
> I've been given some frozen Venison and am seeking ideas on what to do with
> it other than the norm BBQ that we usually use it for.
> As an aside I remember once having a delicious pasta dish at an Italian
> restaurant that had Venison and juniper berries - very nice.
>
>
>
You don't indicate what type of cuts. Burger, steaks, fillet, front
quarter roast, hind quarter roast?

General rule is use it as you would beef but remember that venison has
*very* little fat so you need to factor that in. If you're not
stewing/braising for a stew or pot roast style of dish be very careful
to *not* over cook it. Err on the rare side.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.