Also check out Saveur.com. They have a bunch of great vension recipes.

http://saveur.com/article_listing.jsp?keyword=venison&sType=recipe

Substitute ground venison for the beef in a shepherd's pie recipe. Here's a basic one: Brown 1 1/2 lb. meat in olive oil and butter, then add some chopped garlic and onion and saute. Salt it, grind in lots of fresh black pepper, and add 1/2 tsp. thyme. Add a generous splash of dry sherry if you have it. This gives it a really nice flavor. Otherwise you could use 1/2 cup red wine or beef stock. Then throw in a defrosted bag of frozen peas and carrots, stir, and allow them to heat through. If desired, thicken with 1-2 tablespoons of flour, stirring constantly for a few minutes. Meanwhile, boil 2 lb. peeled potatoes--Yukon Golds are great for this until tender. Drain and mash them with warm milk or cream, butter, and salt. Now pour the venison mixture in a casserole dish and top it with the mashed potatoes, covering the top thoroughly. Make some nice peaks for more surface area. Put in under the broiler until the potatoes are nicely browned and enjoy.

I use venison in anything I would use beef. You just have to experiment to see what you like. Tacos and sloppy joes don't taste any different made with deer burger than they do with hamburger and venison is usually leaner.

cube meat, wrap in bacon, stick with toothpick.(like henry said) but what i do is put cubes in teriaki (the longer the better.two days the most,two hours at least) then put on grill. be carefull not to over cook. my wife microwaves bacon half done then wraps.meat is best rare like beef.(bloody is best). i was lucky enough to harvest ten deer this year(deep freezer is full) i grind all shoulders,necks,ribs,and some hind quarters depending on quanity.also cube meat(i like tender loin but hams are ok two when little buck or doe)fry in batter(1 cup flour 1/3 cup old bay,salt and pepper{seems like alot of old bay but try it}fry daddy works best.cook at high temp doesnt take long. also crockpot works great for roasts and barbeque.

I like to make deer chili, but some people dislike the gamey taste.
I get a pound of deer meat,pound of Jimmy Dean Sausage, and a pound of beef burger and make the chili as usual, and people would never guess that I have venison in it.
Mmm,Mmm ... Good!

Its some work, but make some Jerky or some summer sausage. Usually takes care of a bunch of meat.

http://www.mortonsalt.com/recipes RecipeDetail.aspx?RID=45

Venison Kabobs with Sweet and Smoky Sauce
INGREDIENTS (Nutrition)
1/4 cup minced onion
1 teaspoon dry mustard powder
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons packed brown sugar
2 cloves garlic, crushed
1 (1 inch) piece ginger, sliced thickly and crushed
1 tablespoon rice vinegar
2 tablespoons liquid smoke
3 tablespoons honey or molasses
1 cup tomato puree
2 pounds venison, cut into 1 inch cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes
1/2 pound mushrooms, halved
1 pint cherry tomatoes
DIRECTIONS
Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
Preheat a grill for medium heat.
Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

Venison Stroganoff
(Chelsea Herrick)
Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice
Coating mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper
Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water
Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.

Venison Cabbage Rolls
1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley
Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.

Grilled Venison Rolls
Venison steaks
Tooth picks soaked in water
Green onion
Asparagus spears
Marinade:
Soy sauce
Garlic
Lime juice
Sesame oil
Cut hind steaks along the grain creating thin pieces while still partially frozen. This allows ease in removing fat and cutting. Marinade steaks in soy sauce, garlic, lime juice, and sesame oil. Roll marinated steaks around a couple pieces of asparaguses and green onions respectively. Fix rolled steaks with moistened toothpicks to ensure them from not catching on fire. Place rolls onto grill, basting them with extra marinade ensuring good moistness and taste. Periodically roll the steaks as to cook all the way through. Venison steaks are done when they are completely brown all of the way through.

Crescent Roll Venison Lasagna
2 canisters of crescent rolls
Ground venison
Diced onion
Garlic (to taste)
Spaghetti sauce
Ricotta cheese
Italian cheese
Cook ground venison with chopped onions and garlic to taste until it is fully browned. Mix in spaghetti sauce just covering the meat, into a mixing bowl, set aside. Open crescent roll canisters and arrange in a circle on a cookie sheet or pizza pan/stone. The crescent dough should be overlapping and the long part of the dough pieces should be pointing out with a circle in the middle (looks like a sun when you are finished). Spoon the mixture onto the overlapping dough base, allowing enough dough to be folded over the filling to create a roll. Sprinkle ricotta and Italian cheeses on the venison. Take the long part of the dough pieces and bring over the venison cheese and tuck the long part under the dough. Do this with all the long ends. It should resemble a circle or ring when you are finished. There will also be space between the long ends where you can see the venison and cheese; this is the way it should be. Bake in the oven at 375ºF for approximately 20 minutes, until it is golden brown. Serve with more cheese sprinkled on top.

Venison-cheese Stuffed Shells in Tomato Sauce
1 lb. box jumbo shells
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
1/2 c. Parmesan cheese
1 egg
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce
1 can cooking oil (or Pam) to prevent sticking
Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside. Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley. Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese. Cover and bake at 350-degrees for 35 to 45 minutes. Uncover 5 minutes before removing from oven.

Venison Taco Soup
1 or 2 pounds ground venison
1 medium onion, chopped
1 can diced green chillies
½ tsp. salt
1 tsp. pepper
1 dash of hot sauce
1 package taco seasoning mix
2 packages dry Ranch dressing mix
1 can pinto beans
1 can great northern beans
1 can black beans
1 can kidney beans
1 can white hominy
1 can whole yellow or white corn
2 cans petite diced tomatoes
1 32 ounce container lower sodium beef broth
Brown the meat and onions then add all other ingredients to a large dutch oven or crockpot. Mix and cook over low heat for at least an hour or place all ingredients in a crock pot and let cook all day or overnight. Serve with corn chips and shredded cheddar cheese. Serves about 10.

Stir-fried Venison Strips
1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches. Great as an appetizer or main course.

Open a crock pot, put a venison chunk in there that fills it up about halfway, then fill the rest with your favorite barbeque sauce, then wait the longest 4 to 5 hours you have ever had to wait....you will want it as soon as you smell it. If done right, it should pull apart like barbeque and be really moist and delicious. My girlfriend gets excited when I get a deer because it means more of this good stuff.

congratz

IT'S HARD TO BEAT A PLAIN OLD CHICKEN FRY. DIP IN SEASONED FLOUR, FRY IT UP, ENJOY. IT'S JUST THAT SIMPLE. WANT TO GO THE DISTANCE? STIR UP SOME GRAVY TO GO WITH IT.

Potroast!