My favorite is Emeril's Venison Chili. I usually exclude the ground pork and substitute more venison.

1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish (Longhorn: recommended)
Minced yellow onions, garnish
Cornbread, corn muffins or garlic bread, optional accompaniment
Directions
In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.

In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.

Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Simple backstrap, cut slices in backstrap 3/4" apart crossgrain. Soak in vinegar salt water till most blood comes out. Clean and slice potatoes 3/4" thick. Place backstrap & potatoes in crockpot, pour in 1 beer & a can of garlic cream of mushroom soup. Slice one onion in rings & place over top. Slow cook till done. It makes a good sauce to pour over potatoes & venison.