Mostly, I like my venison cooked so rare that it's scary to look at on the plate. I do like beanless deer chili and the occasional pot roast, but mostly, the simpler the recipe and the bloodier the meat, the better venison tastes. In fact, I have a lot to say about those who ruin perfectly good deer meat by grinding it into salami, deer sticks and breakfast sausage.
Time for me to come clean about my own guilty venison pleasure. Technically, what my son John and I make is jerky, but we call it "deer candy."