Hot and Sour Venison

The immediate thought when cooking venison cuts of less than roasting or griddling quality is to stew or casserole them with olde Englishe disguising agents such as juniper, red wine, orange peel and redcurrant jelly. Cream sometimes then appears in an attempt to lubricate what can be a rather dense, dry meat and the whole thing becomes indigestibly rich and heavy.

This is an attempt to go in the opposite direction by cutting through venison’s fragrant hint of decomposition with bru