Well, it’s that time of year again. It’s deer season.

The four-legged critters are on the menu again after a year of freedom.

I love this time of year. The weather is cool, the holidays are in full swing and I get to spend time in a deer stand overlooking a field.

Now, I must admit, I do not hunt near as much as I used to in my younger days.

In high school and college, it was almost a sure bet that I’d be in the deer stand if I had free time.

However, as with most things, life got in the way.

Work and other adult responsibilities kept me from the field, and as such, I lost the fervor I once had for the sport.

I still go occasionally when I get a chance, and I still enjoy it. It is simply a matter of time, or lack thereof.

But there is one thing I love more than the hunting itself, and that is eating the meat harvested during the hunt.

For as long as I can remember, I have loved venison.

Like cows, deer have many different cuts of meat that lend themselves to different dishes. The shoulders make good roasts, the tenderloin or backstrap is good battered and fried, you can even make a roast out of the neck if you so desire.

If prepared right, it is a wonderful addition to the winter time dinner table.

I personally love grilled bacon-wrapped backstrap.

It is a cut of the tenderloin, wrapped around a slice of cheddar cheese and a jalapeno pepper if so desired, all wrapped in bacon and grilled.

It has a nice smoky flavor, and biting into it has contrast with the crispy bacon-wrapped exterior giving way to the gooey cheese center. I make mine without the jalapeno as I don’t care much for peppers, but the beauty of it is, you can make it however you want.

It has become a family tradition of sorts to have popcorn deer at Thanksgiving.

You may be wondering what that is, and the best way I know to describe it is popcorn chicken but with deer. It is probably my favorite venison dish.

All I can say is, don’t knock it until you try it!

My brothers are still very much in the hunting world, and they each harvested a deer last week, leading to the tradition staying alive for another year.

Now I just hope they can get another one because Christmas is just around the corner.

POPCORN DEER

3 pounds venison, cubed
13-ounce bottle white cooking wine
1 small onion
3 cups flour
Salt and pepper to taste

Egg wash
2 eggs
4-5 tablespoons water

■ Soak cubed venison in cooking wine for 24-48 hours.
■ Drain and set aside.
■ Slice onion into thin rings.
■ In another bowl, whisk eggs and water together to make egg wash.
■ In the last bowl, combine flour, salt and pepper.
■ Heat oil in a deep fryer to 350 degrees.
■ Dip venison and onion slices into egg wash and roll in seasoned flour.
■ Drop in small batches into the hot oil and cook until golden brown.
■ Drain on paper towels.

BACON-WRAPPED BACKSTRAP

1 — 2 pound venison backstrap
6 pieces thin bacon
Dash of salt
Dash of ground black pepper
Block of cheddar cheese
Jalapeno pepper (optional)

■ Pat the backstrap to partially dry.
■ Sprinkle it with a dash of salt and pepper.
■ Slice into ½-inch thick circles.
■ Use meat tenderizing mallet to flatten circles to about 1/4 — inch thick.
■ Slice a piece of the cheese and pepper, if desired, and wrap the meat around it.
■ Wrap the bacon around the meat and secure with toothpicks for cooking.
■ Place on the grill at around 350 degrees for around 20-30 minutes.

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