A friend just arrowed a little buck. I'm thinking of tenderloins on toast - sliced medallions done rare to med rare( seasoned w/ salt,pepper, garlic) with sautee`d onions and mushrooms( this is our 2nd and greatest mushroom season - perfect this yr w/plenty of rain, you can see them from your car), with fresh sage and the pan deglazed w/ brandy or cognac or red wine.
For an appetizer do them rare on little crostini's( toasts) and serve cold w/ wasabi.
Duck opener this wk end - I have not hunted ducks for some years now, but they remain my favorite game food. I'll do some recipes over the next wk or so.
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