The Splendid Table...It's an NPR program . We get it at 6;00 sunday evening but they have a huge web site and I think you can do this there. splendidtable.org

I also grew up eating venison. I didn't even know deer season wasn't year round until I got into high school and my classmates were taking the first day of deer season off. (grin) Yeah, I know, my family called it "government beef" and there was one hanging in a garage somewhere nearly all the time. As Michael pointed out, it needs to be well cleaned, I take off all the hair and bits of fat and sinew. The backstrap is the prime piece, we used to "butterfly" those tenderloin steaks and serve with just salt and pepper. Most of the venison was cooked like beef, my beef is nearly as lean as venison anyway so I don't change my techniques much. Venison does have a more assertive flavor so I use more seasonings than I would with beef. Our venison is mostly from the corn fields and apple orchards and that makes a big difference in flavor. As for the sex, if I'm eating it I'd much prefer a big doe than a buck. Unlike paririe-love, I encourage the shooting of does, it's the only way to cull the herd which has grown so big in our area that special kill permits are being given inside city limits because the deer are eating the landscaping in front of city hall, the library and the schools. A friend in Wisconsin says the deer herd there has grown so large that they are required to take a doe before they can take a buck. Anyway, favorite recipes. I like the typical stew/taco/chili recipes, all have enough seasonings to overcome that venison flavor. I haven't learned to like wine, so that's not a usual ingredient in my cooking, but I keep trying. I do like chunks of venison from steaks or roasts, marinated in Nancy's teriyaki marinade and then grilled with onions and peppers. Asian Marinade for Chicken Breasts 1C veg oil 1/4 C sesame oil 3/4 C soy sauce (Kikkomen) 1/3 C minced garlic 4 Tabsp minced ginger 2/3 C minced cilantro 5-6 green onions 1 tsp grd blk pepper I put the onions, ginger and cilantro in the food rocessor and pulse till chopped fine. Combine all and marinate chicken breasts (or whatever meat you are using) up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over) Nancy My family liked this recipe, although the tomato sauce was a bit much for me. My Dad likes olives in the stuffing, but I don't care for olives either, LOL. I think you could add anything you like to the stuffing, like capers or pickled jalapenos or mushrooms. Hmmmm, maybe spinach and cheese, a kind of florentine....well, you get the idea. Stuffed Venison Steak Ingredients: Venison (or beef) Steaks Fresh Parsley (chopped) Scallions (chopped) Ham Salami Sliced Provolone Cheese Grated Cheese chopped olives Olive Oil Salt Pepper Prepared Marinara or Meat Tomato Sauce Directions: Pound venison steak to tenderize. Any cut of steak can be used. Layer the meats, cheeses, parsley, olives and scallions on the pounded steak. Once the steak is layered with your choice of stuffing, salt and pepper to taste. Roll each steak trying to keep as much stuffing in the middle. Tie both ends with thread or cooking string. Some steaks may need to be tied a third time. Heat olive oil in a frying pan and brown venison on all sides. Gently place browned meat into your pot of marinara sauce. Turn on low and allow to simmer for one and a half to two hours. I've not tried it but I think Ann T's salisbury steak recipe would be good with venison too. Salisbury Steak In Mushroom And Green Peppercorn Sauce ====================================================== 2 Pounds of ground Sirloin 1 onion finely chopped 2 cloves of garlic minced 2 Tablespoon chopped fresh parsley 2 Teaspoon chopped fresh thyme 1 Tablespoon of worcestershire Sauce 1 Tablespoon dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced 2 Tablespoons Flour Broth 2 to 3 cups (Beef or chicken) Pan drippings plus 1 to 2 tablespoons of butter/margarine or oil. Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer) If you have a grill pan use it. Heat pan until hot and grill steaks until grilled on both sides. Add a bit of broth to the pan to pick up the drippings to add to sauce. Saute onion in 1 Tablespoon of oil until tender. Add mushroom and cook for 3 or 4 minutes and add flour. Cook for 2 or 3 minutes and add broth and green peppercorns. Place Salisbury Steaks in with sauce and continue to cook on low for at least one hour. This makes the meat really fork tender. NOTES: I used Chicken Broth but added some beef/veal demi glaze that I made a week or two ago. It added flavor and color to the sauce. I had actually gone for a walk while this was cooking so it was probably more like an 1-1/2 hours, although 1 hour would probably be enough. Serves 4 (Ann T) Good luck, and have fun cooking. Annie

Thanks. I was just diagnosed about a year ago--my symptoms were on and off dry coughing that had no reason - for 30 years! For 30 years I coughed periodically, and tried inhalants, and antihistamines, and steroids, and homeopathic remedies, and nothing worked. One day, a doctor said, have you ever been tested for a wheat/gluten allergy? One month after stopping wheat/gluten, I stopped coughing. I am happy to say that I am not severely allergic, i.e. I can eat a little wheat/gluten now and then with no affect, so on special occasions like a birthday, I'll have a small piece of cake and be fine. Most of the time, the recipes I've tried for gluten-free foods have been pretty bad, so I just gave up on that. I am glad to see your website.

Thanks SOOOO much for that curry paste recipe. Looks wonderful. Aji Sauce - (pronounced - ah hee') I first heard about this recipe from Daisy Martinez. I'll give her recipe first which I find most useful because the particular combination of ingredients is one that will keep well in the fridge for several days, kind of like fresh salsa. The second recipe I'll post here has things like cilantro which I find wonderful but it doesn't last long, hence you need to use this sauce quickly but you can tell the two are very similar. My use for this recipe is for nearly everthing. That is what Daisy said when she provided the recipe and I totally agree. It is great with eggs, yogurt, and as seasoning for nearly any kind of saute especially beans or lentils. I plan to marinate some tofu with this eventually but haven't got around to it. Hope you enjoy it as much as I do. I think one of the things it provides besides good taste is a way to have the chopping done of veggies that you are going to use probably anyway (if you cook like me) so it saves some time doing it all at once when you make the sauce. I also think it is better after it sits in the fridge for 24 hours. (Food processor is not an absolute requirement but I find it very useful here) -------------------- from: Daisy Martinez cooks PBS show on TV (I may not have this exactly the same, I took notes and I have changed this recipe to accomodate a pint jar - she used a quart jar) 4 cloves garlic 1 large jalapeno with ribs and seeds (sometimes two if you like more heat) 1 large (but not huge) red onion 2 - 3 teaspoons kosher salt (or so to taste) fresh ground black pepper (not so much since you have the Jalapeno) mince garlic and jalapeno in food processor (I like to add salt at this point to make sure garlic gets salt - helps flavor IMO) rough chop red onion and add to food processor process all in food processor until minced add mixture to 1 pint jar and fill to top with lime juice Let it chill in fridge - seems to be better after it is chilled --------------------------------------------------------------- from: epicurious.com Aji Sauce Bon Appit : July 2009 by Steven Raichlen Yield: Makes abaout 3/4 cup ingredients 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) 1/2 cup coarsely chopped green onions (about 2 large) 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia) 1/4 cup coarsely chopped fresh cilantro 2 tablespoons (or more) red wine vinegar or fresh lime juice 3/4 teaspoon coarse kosher salt 1/4 teaspoon freshly ground black pepper preparation Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.