When I was a kid we got venison every year from a cousin. But somewhere along the way, I lost my taste for it.
I like pig - except maybe pickled feet and head cheese ;-)
I had some home made Vietnamese pork head cheese last Saturday.
It wast fine.
Not my favorite cut.
Venison the way the cook it in Switzerland is a trip to HEAVEN. la Chasse, Wild... The restaurants get out their old Wild (pronounced Villd) menus and start making rehrucken (rack of venison). On the plate is the meat, done to perfection in little medallions or slices, spätzle (very homemade simple pasta, boiled then sautéed, marrons glacées (candied chestnuts), cooked peach or pear slices, lingonberries, Brussels spouts. Food does not get better than this.
Sigh.
I still have some old venison sausage in the freezer that needs to be used before it goes freezer burn. It MUST be used this winter or else. We like venison but this stuff is awful. No wonder a friend emptied it all out of her freezer and gave it to us. Mixing it with a package of cheap fatty turkey bulk sausage 50/50 makes it edible. Maybe make a chili out of it?