Venison Wellington. Buy or make some puff pastry (butter and flour, essentially). Season and sear the loin just a touch. I made pate out of the deer's liver (find a recipe that uses reduced brandy), put down a layer of that on the pastry first, then the loin. Spread some grainy mustard on top if you like that sort of thing (I do). If you have some morels, they go nicely in the top layer, which is duxelles. Wrap it up, egg wash it, and cook in a hot oven to brown pastry without overcooking the meat. Maybe a little sauce on the side. Kind of elaborate, but I usually do it once a season. Nice for special occasions.

The Rifle is the Weapon of Democracy