Can anyone recommend a few simple ground venison recipes?

I already make tacos, burgers, and dirty rice... is there anything else someone can recommend?Can anyone recommend a few simple ground venison recipes?
Agnello Scottadito:





Prep Time: 2 hours,





Cook Time: 30 minutes





Ingredients:





6 venison chops


1 cup (250 ml) wine (I'd use white)


2 cloves garlic, peeled


2/5 cup (100 ml) olive oil


2 6-inch (15 cm) springs rosemary


Preparation:





Marinate the chops for at least an hour in the wine. Pat them dry and season them with salt and pepper. Heat the oil in a skillet large enough for the chops to lie flat in a single layer and saut茅 the garlic until it is golden. Add the chops and the rosemary and cook over a gentle flame for 15-20 minutes, turning the meat to cook it evenly on both sides. Serve hot, spooning the pan drippings over the meat.





I'd serve this with some simple buttered egg noodles or Papperadelle with butter, chopped garlic %26amp; grated parmesean, and some steamed Zucchini or roasted Artichokes on the side.Can anyone recommend a few simple ground venison recipes?
This is my personal favorite!





Dad's Venison Meatloaf Recipe #251610





1录 hours | 15 min prep





SERVES 4 -6





1 1/2 lbs ground venison


1/2 lb pork sausage


3 eggs


1 cup soft breadcrumbs


1 cup milk


1 (10 3/4 ounce) can cream of mushroom soup


1/2 cup onion, minced


1 teaspoon salt


1/2 teaspoon pepper


1/2 teaspoon garlic powder


1 teaspoon sage





Preheat oven to 350 degrees.


Mix venison and pork sausage with all ingredients EXCEPT soup.


Shape the mixture into a loaf and place in a baking dish or pan.


Bake at 350 degrees for 1 hour or until done.


Add mushroom soup during the last five minutes of baking.


Enjoy!


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And here's a link to a bunch more recipes that may interest you:





http://www.recipezaar.com/recipes.php?fo鈥?/a>
Venison Burger


1lb ground venison mixed with 1 1/2 tsp dry cajun blend herb %26amp; spice


let rest for 12 hours in marinade of semi-sweet red wine covered, in 'fridge


Grill over hot charcoals until done to your satisfaction ( I like medium-well)


Add caramelized Valencia onion ( and mushroom, unless allergic to them, I am)


Sharp pickle, Dijon mustard,English Pub or Heinz Steak Sauce


On an Italian or Irish bun with Provolone or Swiss cheese


(Some like sharp Cheddar, I don't want to overcome the flavor overcome the meat, only to accentuate and compliment it)