what DOES one do with deer meat?

A week or so ago, Matt and I went to Georgia to his hometown. It was the last weekend of deer and dove hunting until October-ish. I told him he could go and play in the woods all weekend. Grunt, spit, burp, fart, shoot guns, be smelly, do fraternity chants, be manly, sit in trees, pee in the woods, be whatever, or all of the above.
Aren't I a good wife?
Apparently i am the only person in the world who has never eaten venison. How dare I?
this is what we made tonite:

Red Deer Medallions

1 lb. Tenderloin
(Marinade)
¼ cup red-wine vinegar

2 cloves garlic,minced

1 Tbsp. Dried tarragon

¼ tsp. Freshly ground black pepper

To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. (or longer)

Preheat broiler on high. Line a broiler pan with foil. Remove medallions from marinade: place on prepared pan. Pour remaining marinade over meat. Broil medallion 6 inches from heat, turning once, about 7-8 minutes per side for medium. Place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4.

Sound pretty good huh? Yup.

Here is the kicker:
we have enough deer meat to last us a year.
that's right. i got back to TN to discover a cooler FULL of different parts of a deer. Yum?
what else can i make???????? I gotta get creative here. This domestic diva will lose it.

dont miss another long lost blog that i posted today. I quess i forgot to post and just saved!
http://quirkiebird.blogspot.com/2009/01/i-will-resolute.html