WSIL -- Deer hunting season is coming to a close, and for many that may mean an abundance of fresh venison in the kitchen. Here's some food for thought on local deer meat.
The southern classic chicken and waffles has made it's way into many homes and restaurants -- well this is just along those lines. "Chicken-fried venison and waffles" uses the smaller cuts trimmed off the rear legs -- and it makes for delicious brunch meal.
Just bread and fry them -- and throw them on any waffles you might have -- or make your own.
For some extra flavor -- top with a mixture of honey and spicy chili peppers of your choice.
Maybe sandwiches are more your thing -- then try the meatball sub.
This recipe recommends a ground mixture of venison and pork -- but beef will work too.
Just combine the ground meat with breadcrumbs, egg, onion, and season to taste.
Form them into golf ball-sized meatballs and bake for a half hour.
Throw those on a toasted hoagie and top with as much mozzarella and marinara as you can handle!
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