Just today, I read that Pete has been diagnosed with Lyme disease, which is prevalent in this region. Deer carry the mites, and they come right up to houses to feed on the foliage we plant for them ;^)

Ticks, actually.

Sometimes I have supper delivered to my house. To date, I have not had the experience of supper delivering itself to my house on its own four legs.
Venison. Yum, Yum. Recipes, anyone?

I got lime disease, but that was from gin and tonics. But - if you want recipes:

BARBECUED VENISON - MUSKOGEE CREEK/SEMINOLE STYLE:
Printer version of this recipe

1 hindquarter, saddle or shoulder of a small deer
quality cooking oil
1 tbsp salt
1 tbsp coarsely ground black pepper
1 tsp paprika
2 or three cloves garlic, minced

combine salt, pepper & paprika; mix well and blend in the garlic. trim off excess fat and rub seasoning all over the meat.

wrap seasoned meat in foil or heavy paper and place in fridge overnight to marinate.

pre-heat grill with a cover to medium, spread coals to low heat, spray the rack with non-stick cooking spray or oil well.

place meat on grill and lightly brown; brush genlty with oil, turn and brown the other side. continue brushing with oil and turning when dry or every 15 minutes or so until meat is firm (not hard). Meat thermometer in thick portion of meat or joint should register 120 - 125.

Brush one more time, remove cover and let stand 15 minutes before carving.

Cold left overs with a chutney will lead to gluttony.