Reviewed: Oct. 21, 2009

brilliant. creative. inspiring. thank you! I have a freezer full of venison from my father in law and this recipe will be a smash all winter long! I love the spices, but will play with them this winter. I'm thinking jamaican allspice along with the cumin. cool cucumber yogurt/sour cream sauce is a must. I am going to search for more of your recipes. keep it up!

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Reviewer:

yum-o

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot before I cooked it to make it nice and tender.

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Rhodes4Life

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Reviewed: Apr. 6, 2009

I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a backstrap and marinated the meat for about 6 hours.I cook a lot of venison and this recipe is going to be made year round. I can't wait to be able to throw some on the grill. YUM I served the meat on Artisan flat bread with sour cream and raw onions as a garnish. But the meat is sooooo good all by itself that garnish is not necessary.

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