Whoa! there good reason this is at the top of the list. Elegant and Simple (try not to get 'creative') and fabulously delicious. As a new hunter I have very little experience cooking game, but I have found that a deer has plenty of flavor on its own and spices just over load the palate. Also, being naturally low fat and dense, don't over cook-its easy to do. We did 2.5 inch medallions exactly as the recipe instructed (time and ingredients). 17 minutes on our grill-I never left it-and it was perfectly medium rare. One side yielded 8 medallions and we have 4 left over for later this weekend. For those that didn't like it as well; perhaps the 'feed' your deer was on was different, perhaps it was processed too slowly (Mine came off the deer the same night I killed it, went into the bottom of the fridge that night and was keeped at 34 degress till five days later. Never frozen.)
After the meal my wife, who had had deer in the past and was not optimistic, pushed away from the table and I said,"What do you think?" A woman of few words she said, "Get more deer"!
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