Rifle season just ended in Kentucky and I don't know about you, but we have plenty of venison in the freezer.
One of my favorite ways to enjoy venison is this Venison Medallions with mushrooms and red wine pan sauce. But don't take my word for it.
I just received this email from a reader last week:
Just wanted to let you know. I prepared your recipe for venison backstrap with mushrooms & red wine pan sauce tonight. Served it with bacon fried cabbage on . . .
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