It's Spring Time - What do hunters do?

Well, we go fishing. But we also get ready for the summer and fall
 season. We clean our rifles and shotguns applying a light coat of oil to preserve them over the warm humid months.
Most importantly, we sight in our guns and practice getting those tight groups at the range. We also repair our cammo clothing.
Now is the time to inspect our cammo and make sure we repair any tairs or rips, fix zippers, re-attach snaps, and apply waterproofing if possible. I was recently introduced to NIKWAX folks and have used their waterproofing washing products. I'll let you all know how they work.
Lastly we use up the last remaining game from the freezer. The ducks and geese are long gone, grouse are a faint memory, there are only a few packages of venison that will end up as stews or braises.
So get out there and catch a mess of trout.  I like to grill them over a big bunch of sage brush. If you are using a gas grill place the sage brush directly over the burners with the grill grates on top. Brush the grates with oil and place the trout perpendicular to the grates for those visually appealing grill marks. A few minutes on each side and the bones will pull right out.  

Venison Scaloppini

Everyone loves veal scaloppini but good veal is hard to get these days and very expensive. If you have a Venison top round in your freezer you can make a great venison scaloppini that is a gourmet delight.

Ingredients

4 thin slices of venison top round

¼ cup flour

4 TBS butter

1 TBS vegetable oil

¼ cup Marsala wine

½ lb mushrooms

1 shallot

1 clove garlic

¼  cup heavy cream

Salt & pepper

Procedure

Pound out the venison using a mallet, between two layers of plastic zip-lock bag until very thin. Slice the mushrooms. Mince the shallot and the clove of garlic. Season the venison and dust with flour. Melt 3 TBS of butter and the oil in a large, heavy-bottomed sauté pan over medium high heat. The oil will prevent the butter from burning. Sauté the venison scaloppini for one minute on each side then remove from the pan and place on a warm platter in a warm oven.

Add the shallot and garlic to the sauté pan and cook for a couple of minutes. And the mushrooms and Sauté for three or four minutes in the sauté pan. Add the Marsala wine and reduce for a minute over high heat. Add the heavy cream and reduce until the sauce begins to thicken. Remove from the heat and whisk in the remaining butter. Add the scaloppini back into the pan and finish over medium-high heat for a minute more. Serve with freshly cooked pasta, rice pilaf, or a potato recipe of your choosing.

Accompany with a robust red wine and crusty French bread so you can sop up any remaining sauce.