Venison — the better red meat
Rosemary & Garlic Crusted Roast Leg of Venison
A winter harvest of wild meat brings a fresh flavor to the table
It is good to have friends, but it is better to have good friends when you are poor. So I foster my small circle of friendships with food and have established a fine barter system over time.
Friends know that if they share raw ingredients, I will repay them with portions of cooked or baked goods while keeping some for my family. It’s a true win-win arrangement. And so, it was nearly a week ago when a friend messaged me asking if I wanted some deer meat. Any meat is always welcome, but venison is a special gift. I accepted and immediately offered up some recently made chowder in exchange. Although I believe I came out better in the deal, my pal was more than happy with the arrangement.
A successful hunting season left his freezers stocked to bursting, and when I arrived, not only did I have an abundance of meat gifted, but after dry aging the deer meat for a week, I also had my choice of prime cuts. Ten minutes later, I had six cuts off the hind quarters and was happily on my way home.
