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Good on ya. Pinot Noir has got to be the best wine to go with venison. A piece of venison and a sip of Pinot together in the mouth and then chewed is as near to perfect as things can get.

There is a cafe in Beaumont Street in Auckland called HQ that does lambs liver in a mustard sauce with a big arsed hashbrown . Damn that is good stuff.

Now there speaks the voice of experience.

Only if it comes with a side of steak. Ughh man eat meat!

What better meal could there possibly be?

Had some melt in your mouth venison back steaks on Sunday night (plus venison sausages) done on the BBQ. Take room temperature back steaks, apply Rushy's secret "maranade 30 minutes before ready to...