People are getting more adventurous when it comes to eating venison. In addition to the traditional roasts and pan-fried recipes, venison is working its way into all kinds of regional dishes. Today, we’re going for an oriental touch in a simple yet exotic dish using delicious Missouri venison.

It was the week before opening weekend, 1996. I was out in the swamp setting up a deer stand for my son. It consisted of a 12 foot ladder with a platform on top, leaned against a tree. I was out there alone (first mistake) and told nobody where I was going (second mistake).

I was in surgery around midnight that night to rebuild the shattered bones. To this day I have 5 pins in my ankle and I can feel …

It was a brutally cold couple of days before the opener in 1981…

I’d like to introduce myself. They call me the Troutmaster. Not a name I chose…