Growing up my parents were not hunters and we didn’t eat game meat. Fast forward 34 years, I married a hunter, and in 2016 I went bow hunting for the first time. Although I came home empty handed my husband brought home a deer. Since I’ve known him I’ve been able to try my hand at cooking venison but this is the first creation I’ve felt was blog-worthy. How did I come up with the recipe? There is 1 cookbook that I use more than others but it isn’t a traditional cookbook. It’s an alphabetical list of ingredients that lists which flavors the “experts” think go with that ingredient. The book that I use for many of my recipe ideas is called The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. look up whatever I’m cooking and then decide what I think sounds like it might taste good.

When I decided to make venison I thought a marinade might be a wise decision because the venison had been in the freezer for about 6 months and it wasn’t vacuum sealed. I’d eaten this deer before so I knew that it wasn’t gamey thanks to a well placed shot but I worried about a freezer taste. Although I’m not sure my guess is that I used part of the hindquarter for this recipe. There were 3 or 4 pieces / strips of deer. Those that were about 2″ thick (in the picture above) had a better ratio of marinade flavor. The venison piece that was 5 or 6″ thick was well seasoned on the surface but not in the middle. It all depends on what you’re going for.

For the ingredients and method for this recipe, please go to