Anyone have any good venison recipes to share?

Not recipes that just replace the beef with it, recipes meant for it....Anyone have any good venison recipes to share?
Okay, I'm definitely not an expert on cooking venison -- so from the voice of experience in the family ..... here goes:





Deer Roast





Hind quarter of deer


salt and pepper


garlic cloves, sliced


3 onions, sliced


16 ounce bottle creamy Italian Dressing


3 apples, carrots, potatoes





Clean meat and cut slits. Place garlic and onion in slits. Place meat in pan. Cut apples into quarters, put in pan with meat. Add peeled carrots and potatoes. Pour dressing over meat and potatoes. Cover with aluminum foil, bake at 350 degrees for 5 - 6 hours, until tender.





Additional comment:





Oh! I just remembered .... a few years ago, a friend of my husband brought us a backstrap from a deer. This is how he told me to cook it: place it in a roasting pan, on a large sheet of foil. On top, pour a can of cream of celery soup, about 3 T. worcestershire, salt and pepper and seal the foil real well. I cooked it in the pan, well sealed, for about 4 to 6 hours at 350 degrees .... that was delicious! We had it with rice the first day, then buttered noodles the next. I made deer chili with the left overs. Really good. My husband's friend told me that you can marinate deer meat in buttermilk to get the wild taste out. Just marinate overnight, that should be enough.





Best dishes!Anyone have any good venison recipes to share?
I made some dang good deer shoulder by adding some chopped onion to a crock pot and I cut the meat into small pieces and let it kick and go all day long on high. I added another onion and some diced taters later on that day with some salt and pepper.
Yes.....Take the venison and cut it into bite-sized pieces and marinate them in hot sauce (not tabasco) overnight, or for a few hours. Then take the pieces of meat and salt/pepper them and dredge them in some flour and fry it in hot oil until golden brown. This will melt in your mouth! It has a small amount of spicyness, but not too much...it's just right. This is a good southern way to cook venison. Serve it up with some homemade mashed potato's and gravy!
Country-Fried Venison





1 1/2 lb (3/4'; thick) venison


1 c All-purpose flour


Salt and pepper


1/4 ts Seasoned salt


1/4 c Bacon drippings


2 cl Garlic; minced


4 c ;Water


1/3 c All-purpose flour


1 1/2 ts Bottled brown bouquet sauce


1 md Onion; thinly sliced


1/2 lb Fresh mushrooms; sliced


Hot cooked rice


Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.


Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.


Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.


Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.