Oh Deer!

I love dear meat, and I'm fortunate enough to have  friends who occasionally donate some to me (Props to Debbie and Garry Hale!).  Most recently, I took the last hunk of it and prepared it thusly....

Thawed it.  Soaked it in cold water overnight (this gets the "gamey-ness out of it, I think), tenderized it with Adoph's meat (not meet) tenderizer and salt and pepper.
Marinated it in red wine, balsamic vinegar, and put it in the fridge in a sealed Tupperware.  By the time I remembered it three days later, it was well tenderized. 

Semi-cooked some bacon (God, I love bacon!)....then used the same cast iron fry pan and got that bacon grease real hot.  Wrapped chunks of that deer in bacon, stuck 'em with toothpicks, and smacked those bad boys in the frying pan til they were done to my excellent taste.

Served on a bed of brown and wild rice (from the "Fiber is our Friend" chapter), voila!  A really good din din that's pretty low in fat, fairly high in fiber and definitely has plenty of protein.