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<\/a>Gun deer season was nearly a month ago here in Wisconsin.\u00a0 For those of you who aren’t hunters, or don’t know hunters, it’s difficult to understand how big an event this is.\u00a0 In Wisconsin, it’s like the Packers playing the Bears<\/a>, Bratfest<\/a>, and fried cheese curds<\/a> rolled up into one.\u00a0\u00a0 Now, I’m not a hunter.\u00a0 It’s not that I have a moral aversion to hunting.\u00a0 More like a moral aversion to sitting in the cold woods for hours.\u00a0 In fact, I believe if we’re going to screw with the ecosystem (pretty much a given) it’s our responsiblity to try to manage the results.\u00a0 And part of that is taking on the role of the predator to control the deer population*.<\/p>\n As a dyed-in-the-wool capitalist, however, I decided to outsource my predation duties to another.\u00a0\u00a0My friend Jeremy Wilson<\/a> was kind enough to share some vension from his freezer.\u00a0 A few nights ago we enjoyed some\u00a0excellent tenderloin, which we prepared\u00a0using Jeremy’s suggested recipe.<\/p>\n <\/p>\n RECIPES<\/strong><\/p>\n Hash<\/strong><\/p>\n Ingredients<\/em><\/p>\n Preheat the oven to 400 degrees F.\u00a0 Get a large cast iron pan and heat it on the stove.\u00a0 Add the olive oil.\u00a0 Heat the salami, add the onions, leeks, and garlic and cook until a bit wilted.\u00a0 Add the rest of the ingredients and place in to oven for about 45 minutes.<\/p>\n Pan Fried Venison<\/strong><\/p>\n Ingredients<\/em><\/p>\n Mix the flour, salt, and pepper.\u00a0 Coat the venison pieces with the flour mixture.\u00a0 Melt the butter in the pan on medium high.\u00a0 Cook for 4 minutes on each side.\u00a0 Let it rest for a couple of minutes before slicing and serving.\u00a0 Save the pan and use it to make the gravy.<\/p>\n Gravy<\/strong><\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/12\/panfriedvenisonandhash.jpg\" "\\"panfriedvenisonandhash\\"")
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