With another deer-hunting season wrapping up, many of you may find your freezers full of rich venison meat waiting to be put to good use.
Well look no further!
Today’s Charleston Daily Mail offers a variety of suggestions to inspire you, including ideas from some from the area’s finest restaurants. (You can check them out here: http://bit.ly/Juxu5z) And here’s another idea from my own experience …
My mother-in-law has served venison for big family dinners twice in the past week – and the results have been phenomenal. Born and raised in Austria, Louise Wiseman knows her way around the kitchen, and is especially skilled at baking world-class desserts and preparing flavorful, fork-tender meat.
This week’s venison was no exception.
Although she’s hesitant to reveal her precise recipe, I can tell you she braised it in a flavorful broth seasoned with mushrooms and onions until a fork pierced it as if it were soft butter. (You can make your own braising liquid, or use any combination of prepared broths/soups to create the taste you want.)
Pair this awesome venison with some roasted potatoes, Brussels sprouts and a hearty red wine for one heckuva meal!