Would you eat venison if there was a chance it could slowly eat away at your brain?
If there's a slight possibility, it doesn't bother Patrick States. On the menu this evening for his wife and two daughters at their Northglenn, Colo., home are pan-seared venison steaks with mashed potatoes and a whiskey cream sauce.
"We each have our specialty, actually," says States as the steak sizzles. "The girls made elk tamales this morning, but we use [venison or elk] in spaghetti, chili, soup, whatever."