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S P O R T I N G C L A S S I C S 1 7 7 V enison may not be the perfect red meat, but handled, processed, and prepared properly, it comes pretty darn close. It's versatile, tasty, and healthy. Many physicians consider it the only red meat some heart patients should eat. A fine meal of venison provides the perfect finishing touch to a memorable hunt and maintains the ethic of eating what you shoot. On BlueBerry Backstrap 2 tablespoons butter 4 venison loin steaks, cut ½ inch thick Juice and zest of one large fresh lemon (about 2 tablespoons) 1 cup chicken broth 4 tablespoons butter 1 cup fresh blueberries Several dashes ground cinnamon Several dashes ground ginger Salt and freshly ground black pepper to taste Melt two tablespoons of butter in a large skillet and cook the venison loin steaks until medium-rare and browned on both sides. Place the meat on a platter and keep warm. De-glaze skillet with lemon Follow these tasty venison recipes to impress your hunting friends and wow folks with reluctant palates. i l d H a r v e s t W Jim Casada top of that, deer meat offers scrumptious, satisfying dining for even the most discerning palates. Over the years, in connection with writing a number of cookbooks, my wife and I have consumed a great deal of venison and cooked it a wide variety of ways. In terms of preparation, the six recipes below range from simple in the extreme to somewhat more demanding, but all are family favorites that have drawn rave reviews, including from some folks who insisted venison was essentially inedible. These recipes come from The Complete Venison Cookbook, the first cookbook we wrote on game, fish, and wild foods.