I used to live in Spartanburg, SC and there weren't many places for a foodie to indulge. One place that was fantastic was Gerhardt's. They served a Jaeger Schnitzel that phenomenal. Check out Wolfgang Puck's recipe at:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19391,00.html
Homemade Spaetzel would definitely be a plus, but buttered egg noodles and quick pickled red cabbage would be just fine.
Yeti by Great Divide (Denver) is my favorite. May be hard to find in the northeast, but worth the trouble.
No way my Golden is gonna that pork fat. It's all mine! Give it back!
If you've never saved and frozen you rendered bacon fat to fry chicken in or sweat onions for your chili, then shame on you!
Another great source of bacon and other smoked and conserved meat recipes is Charcuterie by Michael Ruhlman and Brian Polcyn.
How about some lettuce wraps? Cook the meat with soy sauce, garlic, green onion, chili sauce, etc. Serve in lettuce cups with shredded carrot, ground peanuts, etc.
I was wondering if it was ground with any extra fat or pork. My friend who supplies me with venison grinds some with pork and some with bacon. It is delicious and I use it in all the recipes I'd use ground chuck or ground sirloin. Free meat that tastes spectacular. What could be better?
Ma Po Tofu using venison instead of pork? Put it in Ravioli? How about Mantoo dumplings? Venison stroganoff?
Venison needs some fat!
For sausage, grind it 50/50 with pork. For meatballs, burgers, etc cut it about 75/25.
That would make a seriously divine ragu for homemade pasta! Just be sure to add a lot of good red wine and cook it for a very long time.
Mmmmmmmmm........
Guinness is an Irish Dry Stout. It style is very balanced between malt (sweetness) and hops (bitterness and spiciness). That said it appears that you haven't developed a taste for highly hopped beer. There are a whole range of balanced to malty beery styles out there. First I'd suggest any dark lager as they are all more malty than hoppy. Bock, Dopplebock, Marzen, Oktoberfest, Alt and Dortmunder are all good styles to explore for your taste preference. In the ale category try: brown, porter and cream/milk stouts. None of those styles are dominated by hops. You do not want: ESB, India Pale, Pale Ale, Imperial Stout, Barleywine or even some Trappist styles.
If you work with the above listed styles you are not likely to find a seriously hoppy porter as it doesn't fit the style guidelines.
The Sixpoint Craft Ales "Black Market Porter" which pours at The Spotted Pig (on tap and cask), or for a little hoppy a beer, their Brownstone. Both tops!
One of my favs: Sam Smith's Oatmeal Stout
http://www.merchantduvin.com/pages/5_breweries/samsmith_oatmeal_stout.html
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