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Taste of the Wild: Venison backstrap with tomato and onion salad

Recipe and photo by Jeff Benda.

Summer has a funny way of sneaking up on us. One minute you’re scraping frost off the car windshield, and next your garden is producing tomatoes faster than you can give them away.
Bowls of red, yellow, and orange beauties start stacking up on the counter, and suddenly the question isn’t whether they’ll ripen, but what on earth am I going to do with all of these?

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