News that Goucher College is planning a Yuletide deer kill on its leafy, animal-loving campus, has sparked a lively debate on Tribune's Topix board. 

All that hot air surely makes a bulletin-boarder hungry, so we've dug up some post-fued food. Below, a 1997-era recipe that ran in The Sun for venison medallions with cognac sauce.

For balance, I did try to find a deerish equivalent of tofurkey, but can't hunt up any vegetarian venison choices. The best I could do was a photo of allegedly vegetarian venison from a restaurant in Vietnam (this other blogger claims to have also seen veggie-ven over there):

So we appeal to you, deer readers. Have you any veggie-venison recipes to share?  

In the meantime, for meat-eaters, a recipe featuring the King of Sweden's favorite lean meat:

Venison medallions with cognac sauce    

Makes 4 servings

4 4-ounce venison medallions, trimmed of fat

1 clove garlic, cut in half

2 teaspoons canola oil

salt and freshly ground black pepper to taste

2 tablespoons finely chopped shallots

1/2 cup cognac

1 cup quick venison stock (below) or defatted, reduced-sodium beef or chicken broth

1 1/2 tablespoons red currant jelly

2 teaspoons Dijon mustard

1 teaspoon chopped, fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoon cornstarch

1 tablespoon cold water

Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper.

Heat a large, heavy skillet (preferably cast-iron) over high heat until very hot. Add venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Set aside on a plate and cover with aluminum foil to keep warm. Reduce heat to low.

Add remaining 1 1/2 teaspoons oil and shallots to skillet. Cook, stirring, until shallots soften, about 1 minute. Add cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in stock (or broth), jelly, mustard and thyme. Cook, whisking, until jelly melts, 1 to 2 minutes more.

In a small bowl, combine cornstarch and 1 tablespoon water; slowly whisk into simmering sauce until slightly thickened. Strain through a fine sieve. Discard solids. Adjust seasonings with salt and pepper.

Slice venison and fan onto a warmed plate. Serve with the sauce.

Per serving: 250 calories, 26 grams protein, 7 grams fat (0.4 gram saturated fat), 7 grams carbohydrate, 210 mg sodium, 1 mg cholesterol, 0 grams fiber.