-=> Quoting Dave Drum to Shawn Highfield <=-

 DD> Humphrey's even has a deal that if you harvest a deer - either by
 DD> hunting or with your vehicle - they will process it for you gratis ...
 DD> if you] donate 25% of the meat to one of the feed-the-homeless/hungry
 DD> charities in town.

So does my local butcher.

Along similar lines, American trophy hunters are unable to ship wild
game home across the border as it is not butchered in a licenced
abattoir and uninspected so they are forced to abandon all their
meat except a couple of steak dinners eaten in camp so the lodges,
outfitters, guides and charter airlines receive and divert tons of
meat (it's illegal to waste wild meat) to shelters, food banks,
college dorms, nursing homes, hospitals and the jail, where Saturday
is country food night if you've been well behaved all week.

Back when Roslind was teaching adult ed she noticed that many
northern students in residence received care packages of wild
game and fish from back home but food was wasted as they didn't have
freezers. She did some canvassing and rounded up six free second
hand ones that were placed right in their classroom. Some businesses
even delivered!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Medallions with Guinness Glaze
 Categories: Venison, Steak, Beef, Beer, Chilies
      Yield: 6 Servings
 
     12 x  2 oz venison medallions
      2 tb Cooking oil
      2 md Yellow onions sliced very
           Fine (Lyonnaise style)
      2 tb Cornstarch
           Salt
      2    Shallots finely diced
      2    Cloves garlic, minced
      1 tb Malt or Balsamic vinegar
      1 pt Guinness stout
      1 ts English mustard
      1 tb Molasses
    1/2 c  Beef or game broth
      1 tb Soft brown sugar
    1/4 c  Butter
      4    Potatoes
           Milk and butter
      1 tb Horseradish (preferably
           Fresh grated)
      1 pn Nutmeg
           Salt and freshly ground
           Pepper
           Paprika
 
  Venison Medallions with Guinness Glaze, Crispy Fried Onions and
  Horseradish Mashed Potatoes
  
  Saute medallions in hot oil until medium rare. Let rest.
  
  Dust onions in cornstarch, fry in very hot vegetable oil until crisp.
  Salt and keep hot.
  
  Saute shallots with garlic until golden, deglaze pan with vinegar and
  stout, reduce. Add mustard, molasses, broth and sugar. Bring to boil
  and beat in butter. Reduce heat and keep warm.
  
  Cook potatoes and mash with milk and butter to desired consistency.
  Add horseradish, nutmeg, salt, pepper and paprika. Keep warm.
  
  Set each medallion on mashed potatoes, top with fried onions and pour
  around the sauce.
  
  From the Cervena Council
  Denver Post,
  From: Eruna Schultheiss
 
MMMMM




Cheers

Jim


... Cauliflower is just ghost broccoli

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