My mom was completely clueless when it came to cooking venison, mainly because away back then there were so few deer here and nobody told her to trim off all the fat. I remember some truly awful venison roasts, but she did learn to make some truly outstanding barbeque sauce to cover the taste. I'm sorry I don't have that recipe, but it tasted an awful lot like Bullseys.

The only wild game recipe that stands out in my memory is squirrels, cut up, floured and fried, then simmered in gravy and served with mashed potatoes. Yum!

Fish was always fried (in hog fat) and served with hush puppies---didn't matter what kind of fish.

I have always cooked and also marinated my venison steaks with teriyaki, soy sauce, and or Worchestershire sauce.

Everytime I try something different with more amounts of garlic, onion, or italian seasoning, but it always comes out amazing.

The best recipe I have come up with is some amazing deer steak sandwhiches. Take some backstrap, roundsteak, or chops and cook them in a medium frying pan covered in water, and also teriyaki sauce. Add salt, garlic salt, or whatever you personaly like.

Cook it down for an hour, occasionally adding more water or more teriyaki sauce.

After an hour, take out steaks, or what have you, and cut the meat into strips. Then take the strips and pull it apart as best as you can almost like pulled pork.

Put the meat back into the juices for another hour to cook down, repeating the adding of teriyaki and water.

Buy some good baked buns, fry up some onions, portobella mushrooms, and some Pablano peppers. Green peppers will work well too, but Pablano's add some spice and extra flavor.

Spoon meat onto buns, allowing a little juice to go along. Top with onions, mushrooms, and peppers, and spread on some nacho cheese sauce from a jar.

It is a personal hit for every Super Bowl party I have thrown.

Take a brush and lightly coat your fish with your favorite bbq sauce, then toss in flour on both sides, egg, then bread crumbs. Fry in frying pan with hot oil for 2-4 minutes on each side or until done.