Early deer seasons will be here before you know it. I’ve already started some pre-season tune-up on both my body and my bow. I’m also working on making some space in the seemingly perpetually full freezer. Luckily, Wild Chef readers keep me inspired with some great venison dishes, including the two featured in this week’s Food Fight.
Sean Corley’s Venison Pinwheels
Attached is my venison and goat cheese pin wheel dinner. The venison was taken this fall and rolled in homemade biscuit dough with goat cheese, and served with a Caesar salad. It was pretty amazing!
Justin Swope’s Thai Venison Salad
This is some backstrap from an 8 point harvested in my backyard ten yards from the garden where the lettuce came from. I grilled it to medium with salt, pepper, and a little sugar. The sauce is a Thai sauce featuring cilantro, basil, and mint from my herb garden along with lime juice, chili paste, fish sauce, soy sauce, and some other flavors.
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