11-28 SS Deer Recipe

On a recent hunting trip to Corpus Christi, I met and chatted with a very talented chef... Chef David Larousse. I watched him preparing a meal for 20 hunters. As he put together this fabulous meal with that a dash of this and a pinch of that, I asked him how he got his start. "I really learned all of my game cookery from a Dutch chef who I worked under. By the way, genuine game as opposed to farm raised is going to have a gaminess to it and there are certain ingredients that you need to employ that will cut through that gaminess so that the good flavors of the proteins can come out. Typically you will have a red wine marinade for the venison loin that you are going to prepare as well as you want juniper berries. That marinade just helps bring out the flavors and quality of the meat. After 48 hours you can take it out and then it will be pan seared or grilled or outside barbecue. You'll have a sauce that will have a piquant character that will come from red wine, some currant jelly, a little vinegar. The sauce helps balance out the flavors and gives a great dining experience. Real venison is delicious."