Had my second big hit of venison in cream-mustard sauce last night. Dill pick acidic. For copyright reasons, you need the book for the recipe. "Kill It and Grill It." Ted & Shemane Nugent. All I could think about was knocking down a few Muntjac as a sub for our venison. I have 4 quite different dry rub spice mixes for BBQ. Every one of them runs about 1/4 of the original sugar. Sugar sweet isn't a valuable meat taste. I can't find anybody who enjoys that. Disliking a heavy sugar overtone has to be just plain normal. Tonight might be Greek something or other. Must collect the fixings for tamales.