Well some friends run a huntin´shootin´ fishin´ business down here , where they take tourist out to decimate the local fauna, and we have a leg of deer being dropped arround tomorrow, for cooking up on Sunday.
As of now, my plan is to cook it on the BBQ, over wood and charcoal, taking several hours. The cooking and eating will be lubed with a hefty malbec, and that is as far as I have gotton with the plan.
My knowledge of deer extends to it being a strong flavour and fairly dry meat. So what do you guys recommend?
I am thinking it would need marinading and then maybe coating in a sticky glaze type thing to keep the moisture in during the cooking and served with something moist, but thats about it.
The response here to my new years eve goat crisis we acted upon and were a great success, so once again I look to you guys and gals to proove to the natives, english guys can cook.
The best thing you can do with it is to wrap it in paper and pack it in dry ice, then FedEx it overnight to me. I’ll do some experimentation and inform you of the results.
Prehaps before attempting to cook I should proof read my own OP.
Johnny LA, will the US allow import of game meat? Before I make any arrangements maybe you could give us an overview of your hypotheis and planned experiments.
Ah. I forgot you weren’t in this country (and didn’t read the last sentence).
I’d give you an overview of my hypothesis and planned experiments, but they’re classified TS/NOFORN.
Not for dissemination to foreign nationals. 
Let us all know how it turns out. I haven’t had venison since I was a kid.
(Now I have Who Killed Bambi going through my head!)
I have a couple brothers-in-law who hunt deer. They usually go to a place that takes their “pay” in the form of a percentage of the meat, and give back deer salami—with cheese and jalapenos in it. Damn good stuff!
Yeah, it’s dry meat. Definitely edible, not too gamey, however. I’d be thinking about making a stew because it just doesn’t have much fat at all.
My ex used to hunt, and venison doesn’t have to be dry.
We would always get some deer chops and steaks that could be downright tasty, if marinated and cooked slowly over medium heat. You need to make sure it’s cooked all the way through, but just don’t overdo it.
I usually made a marinade of olive oil, a little water and whatever spices happened to catch my eye at the time. McCormick’s Montreal steak seasoning is good, as is a little garlic and pepper.
He once got a deer near in apple orchard, and I swear the meat tasted faintly of apples. It was sweet and oh-so-good.
When we split up, I got custody of all the venison left in the big freezer. I still have about 15 pounds of ground venison that will eventually be made into chili. Bambi Chili is wonderful!
