We had deer and potatoes again - with frozen spinach and greens from this year's garden. This is a meal that could never get old - the key is totally the marinade that goes on the deer. Tony always uses a simple soy sauce and red wine combo.
This time we used a red wine from Elk Creek Vineyards - it's Kentucky's largest vineyard in Owenton, Ky. I stumbled upon one of their shops recently while at a mall in Louisville.
The deer and greens were definately my favorite parts of the meal.
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