“This is a hunt in south central ohio. Big woods set with an isolated point, off a long ridgeline with major mast on the backside of ridge. Deer were bedding in clearcut in bottom in front, and coming up to cross main ridge to white oaks (lots of them, like a mile long stretch of south facing slope, with Chestnut Oaks and Whiteoaks in both directions). Perfect afternoon spot. Deer bed in high winds on lee side in clearcut bottom, and have one mini point they can use to get to the backside. Duh, it is a great spot, and hope i get a chance to hunt it again.”

From an Ohio Huntrer

1-1½ lbs. venison round steak
cut into thin ropes, d” thick

2 cloves garlic
1 tsp. coriander
3 Tbs. diced yellow onion
1 Tbs. brown sugar
2 Tbs. light soy sauce
Dash Tabasco
2 Tbs. lemon juice
3 Tbs. dry sherry

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.

Combine garlic, light soy sauce, coriander, tabasco, diced yellow onion, lemon juice, brown sugar, and dry sherry
In a glass bowl & mix well. Cut venison round steak into thin ropes, add it to the marinade and refrigerate at least one hour.
While the meat is marinating, we’ll make the peanut sauce. Sauté diced yellow onions in butter. Add brown sugar, lemon juice, soy sauce, tabasco and chopped dry roasted peanuts and warm it through.
Remove meat from marinade and thread pieces in an shape on bamboo or stainless steel skewers. Place on a broiler pan and broil 4 to 5 inches from the source of the heat. When the top side is well-browned, turn the skewers. Top with peanut sauce and serve immediately.

Add chopsticks and a fortune cookie provide an additional oriental touch but most of your guests will already feel lucky just to experience this unusual venison dish.

Give it a go and let us know what do you think, good recipe?