Malna, I've spent most of my life eating a LOT of venison, although I sure don't prefer it to my homegrown beef, LOL.

My girls always liked a nice hungarian style goulash, with chunks of venison and Penzey's Smoked Paprika. A good, honest and simple stew is always good, maybe with some cheddar biscuits or dumplingsI've found that venison goes well with cranberries, I'm working on dehydrating cranberries and then crushing them as a component in a rub, and use that to grill venison, finishing with a cranberry salsa. I'm still working on that one.....

Venison "backstrap" steaks don't need a darned thing except salt and pepper and some butter to fry them in or a slice of bacon to wrp the filet, but nearly any recipe that utilizes beef translates nicely with venison.

Annie

Try this web site....has some nice looking recipes. I grew up eating venison all my life.

http://www.myoutdoortv.com/cooking-component/category/venison

Linda

Steaks we grill in summer, often with a simple marinade. In winter I use steaks for swiss steak type recipes.

My favorite roast recipe is below. It is really, really good, but not extremely health-conscious! Sometimes I make minor changes such as using canola instead of lard to brown the roast. But, don't omit the bacon. Venison can dry out very easily and the bacon helps to keep it nice and moist.

VENISON ROAST WITH BACON AND SOUR CREAM GRAVY

Venison roast (2-3 pounds)
lemon
salt and pepper
garlic powder
flour
lard or beef suet
1/2 Cup red wine
1/2 Cup beef broth
4 Tablespoons worcestershire sauce
3 bay leaves
1/4 teaspoon celery salt
1/4 onion, chopped small
Bacon
2 Tablespoons flour
2 Tablespoons butter
1 Cup sour cream

1. Rub roast with lemon. Sprinkle with salt, pepper, and garlic powder. Roll roast in flour.

2. Melt a couple tablespoons lard or render some beef suet in a heavy pan. Sear the roast on all sides in the hot grease.

3. Combine the red wine, beef broth, worcestershire sauce, bay leaves, celery salt, and onion in a roasting pan.

4. Wrap the seared roast with bacon strips, use toothpicks to hold the bacon in place.

5. Place the roast in the roasting pan, cover, and bake in a preheated oven at 325°F for 2 1/2 to 3 hours. Baste occassionally with drippings. Cook uncovered last 30 minutes to brown roast.

6. Mix 2 tablespoons flour with 2 tablespoons melted butter in warm pan until flour is mixed in well.

7. Add sour cream to butter and flour, stirring until all ingredients are mixed smoothly.

8. Add 1-2 cups of the drippings to the sour cream, mix well. Serve roast with gravy.

BAMBI? YOU EAT BAMBI? OH THE HORROR!

:-D

My favorite is to do a loin roast like a pot roast.

Quick sear the meat on all sides then transfer it to a crockpot and cook it on low with lots of liquid for 8 hours. I've never had one come out really tough, and many have come out fork tender.

I'm not crazy about venison, but I made the following recipe substituting the beef with venison.

GREEK BEEF or VENISON STEW

7 tablespoons butter
*3 pounds beef chuck
2 cups dry red wine
2 cups beef broth
1 6 oz. can tomato paste
¼ cup red wine vinegar
2 tablespoons light brown sugar
1 ½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon allspice
1 bay leaf
Salt & Pepper
18 small white onions
¼ pounds mushroom

Melt 4 tablespoons butter in a large pan, add beef and toss to coast, then add wine, broth, tomato paste, vinegar, sugar, cumin, garlic powder, onion powder, allspice, bay leaf, salt and pepper. Bring to boil and simmer covered for 1 ½ hours.

In a saucepan of boiling water, blanch onions for 1 minute, drain and peel. Add onion to the stew and simmer for ½ hour.

In a skillet, sauté mushrooms in remaining butter for 3 minutes, then stir into stew. Remove bay leaf and serve over rice.

*I have made this using venison chuck rather than beef chuck, and it was very good.