If you were one of the lucky hunters who was able to secure some venison this hunting season – congratulations! You are on your way to some tasty and healthy meals for you, your family and friends. But what can you do with this organic, non-GMO, free range red meat to maximize its use as table fare?

Certainly one of the most recognized cuts of venison that is most often revered by both the hunters and those who enjoy eating venison is the backstrap. This solid piece of meat that runs along either side of the backbone can be cooked either as one large piece, then sliced for serving after cooking, or sliced into 1-inch – 1 1/4 inch thick pieces for cooking. The smaller individual filets are easily pan fried in a cast iron skillet, with a drizzle of olive oil and a pat of butter for the cooking medium. A little salt and pepper are all that is needed for seasoning and these tasty morsels should be cooked to medium-rare for best flavor.

If you are preparing a meal for more than one or two folks, then a large section of the backstrap will work best. As with the filets described above, keeping things simple is important, but with a larger piece of backstrap, a little additional preparation will add to the flavor. Soak the backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator. After the marinating is complete, rinse off all of the buttermilk and rosemary, and then allow the meat to come to room temperature. (Always allow red meat to come to room temperature before cooking — never cook it cold.) A large cast iron skillet or a grill are great for cooking backstrap, but the absolute best way is over a wood fired grill. You can experiment with the types of wood you might prefer, but apple, cherry, hickory or oak are favorites. Mesquite creates very hot coals and a unique flavor, but can be a bit overpowering unless combined with other types of wood. A high heat initially will seal the meat, and then the heat should be reduced until the meat reaches that magical medium rare consistency. Once the loin is cooked, it should sit out and rest for 5-10 minutes before slicing. (If you cut the backstrap too soon, all the juices and much of the flavor will simply run out of the meat.) Slice the meat into ¾ – 1-inch medallions and fan out on a serving platter. Consider adding in the center of the platter a small bowl of horseradish cream sauce to “kick up a notch” this already tasty meat!

If you are looking for a hearty meal that will serve multiple family members or guests and is just as tasty when heated up the following day, then try the following Venison Stew. It is a belly warming wintertime meal that can be enjoyed at the dining table or while sitting on the couch watching the Steelers defeat whomever they are playing! Well, maybe I went too far!

Ingredients include:

2 cups chopped onion, 1 cup chopped carrot, 1 cup chopped tomatoes — peeled and seeded, 1 tablespoon chopped fresh thyme, 1 cup red wine, 2 pounds venison stew meat (canned venison is ideal for this recipe), 1 cup chopped celery, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh basil, 2 bay leaves and 4 cups of beef stock.

In a large soup pot over high heat and using olive oil, sear the fresh venison cubed meat (not necessary if using canned venison), then set the meat aside. Add more olive oil and the onions, sautéing for 2 minutes. Add the celery and carrots, season with salt and pepper and sauté for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves and season again with salt and pepper. Deglaze the pot with the red wine; add back in the venison and the beef stock. Bring the liquid to a boil, and then reduce to a simmer and cover. Simmer the stew for 1 hour or until the meat is tender, adding more beef stock if necessary. And, there you have it!

Enjoy!