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Antipater: we marinate our venison before barbecuing it. In the seasoning section of the supermarket or grocery store you will find a marinate by McCormick called "Grill Mates." There are two types one in a sprinkle form that you sprinkle on the meat like salt or pepper. The other is in a packet and calls for some water, oil, and vinegar and soaking the meat. This is a marinate which takes at least 30 min. to soak into the meat - I usually marinate for one hour at least.

Now when you grill venison you must be careful because it can dry out quickly since it is a very lean meat. I have used both the sprinkle marinate and the one that calls for soaking the meat and find both do well and taste good. I have used the Montreal type and the Southwestern mesquite and both flavors are very good.

I barbecue on high and time each side by two minutes and turn it this keeps the meat from drying out and sears the surface of the meat to keep in the moisture.

If the venison is frozen it is best to make sure it is thoroughly thawed before cooking.

All I feel like having is hash brown potatoes O'Brien and kielbasa.

Not sure why...

_________________
Blessed Assurance, Jesus is mine

Oh what a foretaste of glory divine!

My family prefers venison in the crockpot (after grilling) till it falls apart. We may make it with mushrooms, peppers, onions, (or other veggies).

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My wife does the venison roasts in a Crock pot with a similar recipe. However, all of steaks and other cuts we grill. I love to grill even in the winter time.

However tonight is Hamburger Helper (Three cheese) with green beans. A basic but good meal for dinnertime.

Grilled T-bone steaks, cheesy brussel sprouts, lettuce-tomato salad, fresh carrots, and creamy home-made mashed potatoes. The kids "enjoyed" the sprouts (as long as "enjoyed" means "choked down with the potatoes" ).

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We used to cook with the kids in mind but now as empty-nesters we cook what we want and how we like it cooked; our vegetables range between squash, corn or green beans. We do not eat brussel sprouts.

Gary, that's hilarious! As it turned out, I was the ONLY ONE who enjoyed them. And we had them in the house only because my in-laws had bought them some time ago and left them here.

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The majority of our vegetables come from my in-laws. We get tomatoes from them, corn and green beans. Then we can the tomatoes and beans and freeze the corn. This year we bought the corn from a place called Gee Farms which had a real good deal for corn on the cob. We then cut off the corn from the cob and put the corn into bags and froze it.

My in-laws usually put in a garden with squash, corn, green beans, peppers, tomatoes, and sometimes cantaloupe or musk melon. However this year they did not have time to deal with a garden.

Tonight I'm making whole roasted chicken, steamed broccoli, and cornbread.

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Yummy, Antipater!

(And I love brussel sprouts, too!)

Pork tamales (made with butter instead of lard, water instead of broth, and half of the masa harina switched out for regular cornmeal). It's a practice run, to make sure they will turn out OK for Christmas.

I've got it down -- I will be able to do this later.

_________________
Blessed Assurance, Jesus is mine

Oh what a foretaste of glory divine!

Now that sounds yummy Assured!

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We had grilled venison burgers with sauteed mushrooms and red bell peppers.

I like my tamales "corn-y" and butter-y tasting -- sometimes I will add corn kernels to the masa in addition to all that butter and cornmeal, but I will try to control myself this time -- LOL!!!

No lard for me, and the broth covers up the corn-y taste too much -- I don't like that.

_________________
Blessed Assurance, Jesus is mine

Oh what a foretaste of glory divine!

Pizza Hotdish: whole wheat rotini, garden spaghetti sauce, mushrooms, black olives, pepperoni and mozarella cheese.

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Tonight we have our traditional homemade pizza. My wife has been doing this for quite a few years making homemade pizza on Friday. Since it is just the wife and I, these days, we freeze half of the pizza for the following Friday.

Wheat flour, pepperoni, mushrooms, red bell peppers, mozzarella cheese and pizza sauce.