---------- Recipe via Meal-Master (tm) v8.00

      Title: Mustard Fried Venison
 Categories: Wild game, Venison
      Yield: 6 servings

      4    -6 venison loin steaks or           2 tb Dijon style mustard
           -chops                              1 ts Horseradish
           -seasoned salt                  1 3/8 c  Olive oil
           -pepper

  I have 2 entire cookbooks devoted to the cooking of wild game (which yes,
  often requires different seasoning than beef or chicken requires to achieve
  a desirebale flavor). What sort of recipes did you have in mind? I thumb
  through my books and see what's there. Here's one that sounded interesting:
  serves 4-6, prep time 30 minutes Season steaks with your own blend of salt
  and pepper.  Combine mustard and horseradish. Spread mixture on each side
  of steaks so that the steaks are fully covered on both sides. Fry in hot
  olive oil, being careful to avoid being splattered. Poke with fork and as
  soon as juices run clear, steaks are done and ready to be served with
  whatever garnishment you prefer.  A baked potatoe and a green, dinner salad
  rounds out a delicious meal.

  (From NAHC Wild Game Cookbook, 1992) For reprint requests and orders for
  additional books, write: NAHC Cookbnook Editor P.O. box 3401 Minneapolis,
  MN 55343

  This book also has recipes for other big game such as elk, moose, caribou,
  mountain goat, and antelope; microwave cooking, waterfowl, bear, upland
  game birds, turkey, small game such as rabbit, squirrel, raccoon,
  muskrat.beaver, and many others.

  My other cookbook includes recipes for wild fish as well.
  From: Ferret #5 @15901 3              Date: 03-11-24

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