It's 36 degrees here today. So I went through the freezer and pulled some of the last of the venison out. I just finished making a double batch of venison chili (John Schumacher's red game chili recipe) and cooking corn bread now.
Later in the week, I'll make pepper crusted, brandy marinated tenderloins with Roquefort butter (Allrecipes.com), then some jaeger schnitzel (Guy Fieri's recipe).
