Right, as some of you know, I was in hopes of cooking buffalo and Yorkshire pud for Xmas, as the greatest accomplishment of mankind. The wild game store was out of both buffalo and carabou, so it had to be vinison. Great substitute, cooked almost like a regualar cow... big chunks of garlic stuffed in cuts into the meat, slopped over with brown mustard, then, a good glop of cream sherry, and bake with onions and potatos. Very nice...
Cheers,
Larry