West Virginia Wildlife from Eyewitness News

Wild Game Cooking

Tired of turkey? How about margarita venison! Join WVDNR's Mark Scott at the grill.

November 22, 2006
Reporter: Patrick McMurtry
Videographer: Brad Rice

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C L I C K T O P L A Y

Mark Scott /DNR Game Chef says:
"What are we cooking here? I call it Marg. Deer. Lime pepper, garlic..Lime pepper, Texas Pete hot sauce since you like it spicy. Muy caliente! Woo Hoo! Muy Bueno. And garlic to help keep the vampires away. Stir it together till the meat's just about done."

How long do you want to cook it to get the spices all blended together? It doesn't take a long time, 15 minutes. It's not like chili that you cook 2-3 days-15-20 minutes on lower heat.

And the ramps, a little West Virginia flavor to a mexican dish. WV Marg.deer, woo, hoo, hoo, that's a little warm over there. It gets hot. You want a glove? No, man, I'm a West Virginian now.

It's almost medium rare.

That's the thing with game. The people who have it and don't like it never had it cooked right...over cooked it. Plus, too, I always tell people, you don't put your t-bones on the hood of your car and drive it around to show your friends. It doesn't work that way.

Women love marg. deer, I don't know why, but women love this dish. When they come through the line, I ask them what's their favorite and almost all women say they like that dish. I tell you what, if the women love it, the men better cook it.

Let's get our DNR taste testing expert in here. It's done, it's done. That's tender as a mother's love, isn't it. Very good, even with the ramps. There you have it, marg. deer with ramps is the way to go, even on a rainy day like this.