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Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Horseradish Potatoes, Sauteed Carrots and Leeks, and Cranberry and Orange Sauce. Wine suggestion: an earthy red Rhone followed by champagne with dessert.
Units: US | Metric
Serving Size: 1 (392 g)
Servings Per Recipe: 6
The following items or measurements are not included: