Any suggestions for recipes for venison?

my friend is giving me a whole (processed) deer. i am paying for the processing, which entails the butchering to pieces like shoulder, ground, sausage, etc. anyone have any advice/recipes for some of this meat? i have like 100 lbs.Any suggestions for recipes for venison?
Use wine in the marinade - either a cabernet or a burgundy. Venison is a little tougher than beef and has a slight gamey taste that goes away if you use a wine based marinade. Try this per steak:





1/3 cup cabernet sauvignon





1 clove garlic (minced)





dried minced onion and salt to taste





a little soy sauce (if you like it)





1 tsp Gravy Master (that's the brand name - get it at your grocery store, I'd never heard of it to a butcher in New York told me about it)





Let it stay in the marinade at least 4 hours before cooking - preferably overnight. This also works with roast with quantity adjustments.Any suggestions for recipes for venison?
VENISON CHILI NACHOS


Ingredients:





2 to 3 large onions, chopped


4 large garlic cloves, minced


3 to 4 small Indian green chilies, chopped, or 4 jalapeno chilies, chopped (including the seeds), or 3 tablespoons extra-hot ground dried chilis


3 tablespoons peanut oil


3 pounds ground venison


Kosher salt and freshly ground black pepper, to taste


1 tablespoon ground coriander


3 tablespoons ground cumin


1 teaspoon dried thyme leaves


1 teaspoon dried Greek oregano


2 cans (28 ounces each) imported Italian whole plum tomatoes (I used Muir Grove chopped tomatoes and I have to say they were incredibly delicious!)


4 bay leaves


2 cans (16 ounces each) pinto beans, rinsed and drained


1 bunch cilantro or Italian (flat-leaf) parsley, rinsed and chopped.





Directions:





1. In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chili's in the oil until the onions are translucent, 5 minutes.





2. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.





3. Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot with yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.





4. Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.





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I process my own every year and find burger the best for replacing in ground beef recipes.I can tell you that any mix of venison should be with beef fat.I like to make shish-ka-bobs with marinated venison.Marinate it for two days in the fridge with any dressing you prefer.Add onions and garlic to this and it will be a fave.I also make a mean stew.I take the venison and simmer in beef stock for 2 hours on low with one stalk of broken up celery and one small onion and one carrot.I then strain when the venison is very tender and add my veg that I prefer to that.When the veg is just tender I thicken with corn starch.I then add frozen corn and frozen baby peas and serve with biscuits.Add me and I can tell you many more.
Here in the south of NZ I often get given venison. My favourite ways of preparing it are biltong and cold game pie. For the latter you combine it with any other game meats you can get; partridge, quail, duck, goose, rabbit or hare. When I was broke I often had venison in the freezer when I couldn't afford corned beef. I'd pickle the raw venison in a brine with a little bit of saltpetre added for a few days. Then I'd pressure cook it with some gelatine added and let it cool and set. The result was just like corned beef. You can do anything with it that you'd do with beef, like venison stroganoff, curried venison, venison and Guinness pie, shepherd's pie, Cornish pasties, venison Bourguignonne...
Amish Venison Pot Roast Recipe





Ingredients





3-4 lb.Venison roast


1 tbsp. oil


1/4 c. soy sauce


1 c. coffee


2 bay leaves


1 garlic clove, minced


1/2 tsp. oregano


2 onions, sliced








Directions





1. Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven.


2. Pour sauce over meat.


3. Put half of onions on meat, the other half in sauce.


4. Cover and roast 4-5 hours at 325 degrees.
The best advise I could give you is to put any piece of raw venison in cold water, and just sprinkle a little bit of salt over the meat, that will draw out the blood,takes away a lot of the wild taste, and also remove any bones before you cook the meat, and when you fry the steaks, or chops,flour them and fry in some canola oil, salt and pepper, they are fork tender,and delicious !!!!
Take the steaks. Pound them out very thin. Chicken-fry them. Add some dry mustard to the flour mixture, and some prepared mustard (like French's) to the milk mixture. The mustard will cut the gaminess of the meat.
you wouldnt season or maranate any diffarent then beef, i think its great in spagetti, chili, taco,s, sloppy joes, roast in crock pot, grilled at low heat, pounded and fried like country fried steak, so many options!!!!
Just cook it like meat.


But don't mess it up with a lot of complicated garbage.


I just like mine dredged in flour with salt and pepper and pan fried in cast iron.
You can substitute the ground meat for chili--you won't tell the difference.
you can do tacos, burgers, roasts depending on the cut just about anything
dry it like jerky... its awesome! mmmm, venison!