Last night the wife and kids were out so I got home from work, got out a venison round roast and got to cooking. Roast from this mature, rutting buck I guided on in January:
The rut doesn't ruin meat, this guy tastes great. One of my favorite recipes: Cut into cubes, browned in bacon fat and braised with onions/garlic in a brandy sauce for 90 minutes:
Had a glass of barrel-aged rum while I waited. My first foray into aged rum, excellent distilled spirit:
Finally done, served over basmati rice. Love braised game over rice:
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