Does anyone have good recipes for venison?

i have a bunch of whitetail dear meat, stew meat, ground meat, loins, etc. anyone have some good recipes for them? doesn't matter if it is spicy or just a good tender sweet flavor. i'm just looking for some new ideas.Does anyone have good recipes for venison?
Venison Sausage





3 pounds ground venison


1 teaspoon liquid smoke


1/8 teaspoon ground pepper


1/2 teaspoon onion powder


2 teaspoons mustard seed


1/4 teaspoon garlic powder


1 cup water


3 tablespoons Morton Tender Quick Curing salt





Mix all ingredients well. Divide mixture into three equal portions and roll each into a cylinder shape. Wrap each roll in aluminum foil with the shiny side in. Place in refrigerator for 24 hours. Preheat oven to 325 degrees F. Poke holes in the foil on the bottom of the rolls and place on broiler pan. Bake for 1 1/2 hours. Remove foil and bake for another 15 minutes for a drier sausage.





(This is like a summer sausage.)





Shredded Venison Sandwiches





4 pounds venison roast


1 1/2 cups ketchup


3 tablespoons brown sugar


1 tablespoon ground mustard


1 tablespoon lemon juice


1 tablespoon soy sauce


1 tablespoon liquid smoke (optional)


2 teaspoons celery salt


2 teaspoons pepper


2 teaspoons Worcestershire sauce


1 teaspoon onion powder


1 teaspoon garlic powder


1/8 teaspoon ground nutmeg


3 drops hot pepper sauce


14-18 hamburger buns, split





Cut roast in half; place in a 5-quart slow cooker. In a large bowl, combine ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid smoke (if desired) and seasonings. Pour over venison. Cover and cook on high for 4 1/2 to 5 hours or until meat is tender. Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto each bun.


Yields 14 to 18 servings.





Does anyone have good recipes for venison?
VENISON JERKY





5 lb. venison steak cut into 1'; wide %26amp; 3/8'; thick strips


1/4 c. vegetable oil


1 c. teriyaki sauce


1 c. Worcestershire sauce


5 tsp. seasoned salt


1 tbsp. onion powder (not onion salt)


2 tbsp. minced garlic


2 tbsp. coarse ground black pepper


1 tbsp. liquid smoke





Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and place in oven at 200 degrees for 5-6 hours or until dark brown and to desired dryness.





Optional... omit liquid smoke and place strips of venison on wire racks and put in smoker on low heat for 5-6 hours or until desired dryness.


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BARBECUE OF VENISON RIBS





6 venison rib steaks


1/2 c. onion slices


1 c. catsup


1 tsp. salt


1/3 c. Worcestershire sauce


1/4 c. vinegar


Dash of pepper


1 thinly sliced lemon


1 c. water


1 tsp. chili powder


Dash of Tabasco sauce





Arrange steaks in Dutch oven; dust with pepper. Cover with sliced onion and arrange slices of lemon over onion. Bake uncovered at 400 degrees for 10 minutes until browning begins. Mix remaining ingredients in saucepan; bring to boil. Pour sauce over venison; reduce heat to 350 degrees. Cook for 1 hour or until tender, spooning sauce over the meat 2-3 times during cooking. Add water if sauce becomes dry. Serves 6.


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EASY VENISON CHILI





1 c. minced green pepper


1 c. minced green onion


2 lbs. ground venison


1 (8 oz.) can tomato sauce


2 c. water


1 pkg. 2 Alarm chili mix





Saute green pepper and onion in a little oil. Add venison and sear until brown. Add tomato sauce, water, and all packets in chili mix. Cook about 1 hour over low heat. Serve on buns.


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EASY VENISON SOUP





1 lb. diced venison, cut into 1/2 inch cubes


Milk (for marinade)


1 (16 oz.) pkg. frozen mixed vegetables


6 green onions


1 (16 oz.) can tomatoes


1/2 tsp. salt


1/4 to 1/2 tsp. pepper


2 c. water or venison stock





Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.


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Unless you have a party for a bunch of friends, some of the meat may go bad.





Take some of the tougher cuts, and cut them into strips about 1/4 inch thick. CUT WITH THE GRAIN. Arrange the strips on baking sheets. Lightly salt and heavily pepper each slice. Place in an oven preheated to the lowest temperature it has (usually around 200 F). Start checking after 3 to 4 hours. You'll find it'll take about 6 to 8 hours to dry the strips. But keep checking the last 4 hours. You want jerky, not shoe leather. Let the strips cool. Break down into small batches, put in Zip Loc bags, and freeze.
The best ever is very easy- buy some jarred or canned curry sauce ( if you have a trader joe's near you, the best....but if not, most grocery stores have an Indian section) Cube the venison, brown in oil or bacon fat, and add the curry sauce- serve with rice and Naan.






venison hash:


fry up some venison, potatoes, corn, mushrooms, onions and your desired seasonings in oil or butter. delicious!
deer. using deer makes great venison