Contributed by Diana Vesta
I am a hunter now living in the Adirondacks. In Florida (where I am from) we used key-lime. The deer there are smaller and full of muscle, unlike here when the season opens fat is already forming. Use any type of citris. Put lots on and give it herbs of sage, rosemary and thyme. Of course you have the basics such as salt, garlic and pepper. Leave covered in the frig for 24 hours. It will begin to cook. Rinse first to take the acid off. Depending on the cut of vension, it's probably best to stew the meat. I lightly bread it, brown it, mix in a gravy and simmer until tender.
This page last updated 11/20/1999