During our conversation with Chef Billy from Cooking Light magazine today he talked about a maple syrup brine he used on HIS thanksgiving turkey. It sounded really good....
I asked him advice on things to do with venison, since we have an abundance of it at our house. He suggested a bouillabaisse. It sounded really good, but afterwards I realized I didn't know how to make a bouillabaisse. I've been looking online and so far have only found fish based bouillabaisse. I may try this and just subsitute venison. Has anyone else tried it?
How about other good ideas on what to do with venison? -Heidi
The Morning Show at KAXE mixes local programming that reflects Northern Minnesota with National Public Radio's Morning Edition every weekday morning between 6-9, CST.
KAXE is an independent, nonprofit community-based public radio station serving most of north central and northeastern Minnesota with a 100,000-watt signal originating in Grand Rapids at 91.7 FM. Northern Community Radio also operates translators in Brainerd at 89.9FM and in Bemidji at 105.3 FM. Listen online at www.kaxe.org.