We eat a lot of venison. Seldom do I ever have a vension steak, but then I seldom have a beef steak or pork chop. For lunch today I've got left over goulosh made with venison. As a side dish at a neighborhood luncheon on Sunday, my wife made a casserole of wild rice, brown rice, barley, mushrooms and ground venison. In the crockpot we make something like pepper steak -- thick slices in a thick brown gravy with hot peppers, mild peppers and onions. We make a lot of chilli, stews, and soups with venison. Shanks slowly simmered in a tomato sauce that includes rosemary and redwine are incredibly delicious. Tough cuts cooked in the pressure cooker make great BBQ, or excellent pot roast with potatoes and carrots. And, as many of you know, I make a pretty tasty pastrami. Tomorrow I'll smoke a batch of snack sticks and summer sausage that should last at least through the weekend.
