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Carol Miller’s Deer Loin Carol Miller says she fixed this on Thanksgiving day and it really was good. It’s her favorite when the boys bring home the kill. Season deer loin strips with salt, pepper, rosemary and thyme. Quick fry them in a good quality imported olive oil. Use tongs to turn the strips, being careful not to pierce, and keep turning the meat until it is done to taste. All of the deer can’t be cut into steaks and roasts. For the tougher pieces, here are a few ideas. Venison Stew 2 pounds venison, cut in 2'/2 inch cubes 1 onion, chopped 3 sprigs parsley Pinch of thyme 1 bay leaf, crumbled '/i teaspoon pepper salt 3 tablespoons butter 2 slices bacon, minced 1 tablespoon flour 2 cups chicken stock l‘/2 cups dry red wine, preferably bordeaux 12 small onions, parboiled
Vi pound mushrooms, sauteed
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