Alright, where the heck is Barbara?

[280plus]

Dang, now I'm hungry! 

[mustanger98]

You need more than just butter, but my favorite is still pretty simple.

2 lbs round or chuck, cubed, marinate in vinaigrette dressing and cheap red wine for 1-2 hrs in refrigerator.
1/2 medium onion, diced (whole one if you really like onions)
1 green pepper, cut into bite size pieces
4 oz sliced mushrooms
2 tablespoons butter (or maybe 3 if you think your cholesterol might be too low)
garlic salt

Into a big frying pan add butter, venison, onion, pepper, shrooms, and a sprinkle of garlic salt. Simmer over med-hi heat, stir regularly for 10-12 min, add more wine if it starts to dry out.

All that lacks to be fajitas is the tortillas, guacamole and sour cream. Sounds good to me.

My other preference is to grill it over mesquite charcoal.

[Guest]

I'm going to try that recipe. Sounds great.

Processing place called today to tell me my deer is ready but it'll be this weekend before I get over there.

[mustanger98]

That processor will freeze it and hold it for you? It's great if they do. There *was* a processor here- they mainly did beef and hogs, but did deer too as a general favor to the hunting public- they'd cool it and cut it up, but when they called, you had to get on over there and get it because they wouldn't hold it. I said "*was*" because the old guy that owned it retired and nobody'd take it over.

[mustanger98]

Hey, I just got myself a meatgrinder today. I'll have to wait for the next deer to try it out though. Anyway, now I'll be able to make burger and sausage.