On May 15, 7:55 am, "Peter H.M. Brooks" >
wrote:
> It looks like a perfect autumn day is on its way for us in Cape Town
> on Sunday. We're on the cusp between autumn and winter where there are
> some magnificent days. The forecast is for a light breeze, patch cloud
> and 26C. So I've decided on a braai.

> Being on the cusp, we can enjoy the pleasure of the outdoors, but also
> the winter treat of Venison. I could ignore the fire and simply make a
> casserole, or I could get some venison sausages, but I was wondering
> if anybody here had alternative suggestions.

> I'm concerned that venison is a bit lean to make good kebabs. I could
> try larding each kebab with bacon, which might be a solution, but will
> be a bit fiddly unless I use fairly large lumps.

> I'm also in half a mind to go for a venison pie, again with no fire.
> It might be a bit heavy for the day though.

> Would a Weber bbq work for a haunch of, say, Springbok? It'd be really
> annoying if it didn't work, but I wonder. The dome keeps the interior
> reasonably moist....

I only ever turn venison into a casserole. But I have had venison
steaks prepared on a grill which were delicious.
I have some venison in my freezer at the moment.