Where can I find good venison recipes?

Please list any good venison recipes for both roasts, sausage, and steaks.Where can I find good venison recipes?
I've tried a bunch of these in the past. Pretty damn good.





http://www.dnr.state.oh.us/wildlife/Hunt鈥?/a>Where can I find good venison recipes?
try


food.yahoo.com
Venison Medallions with Poires au Lard








8 dried pear halves, preferably unsulphured


3 ounces good bacon, cut into strips 1 inch long and 1/4 inch thick


1 big onion, sliced


1 small chile, minced


2 bay leaves


6 sprigs of thyme


8 venison medallions, about 24 ounces


Salt and freshly ground black pepper


3 tablespoons grapessedoil


Chopped fresh parsley leaves for garnish





1. Soak the pears overnight (or for at least 2 hours) in water to cover.





2. Preheat the oven to 350 degrees. Put the bacon in a medium skillet and turn the heat to medium-high. Cook until crisp, stirring occasionally, then remove the bacon with a slotted spoon and set aside. Add the onion. Cook until the onion softens, then transfer to a shallow baking dish; top with the chile, bay leaves, thyme, and drained pears.





3. Add the stock to the skillet, turn the heat to high and cook, stirring occasionally, until the stock is reduced by about half; pour it over the onion mixture. Cover with foil and bake for 40 minutes, undisturbed. Just before the medallions are done, sprinkle the bacon over the top and run under the broiler to brown lightly.





4. Put the oil in a large skillet and turn the heat to high. One or 2 minutes later, add the venison and turn the heat to high. Cook until nicely browned, about 2 minutes; turn, then lower the heat to medium, and continue to cook, turning once or twice, until medium-rare, about 6 minutes total.





5. To serve, put two pair halves on a plate along with two medallions; spoon some of the pear juice and onions over all, and garnish with parsley.
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





Method:-





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.





ENJOY!!
http://wildgamerecipes.org/
Being a former chef, and having cooked many dishes with venison, it comes down to the cut, one bit of caution, it is a wild first, and is very lean, when making sausage I used a good portion of ground pork, 60/40.





Roast are better marinated, wine, beer, fruit based marinates, with steaks they would be best from the loin, rack and tenderloin, they can be cooked with out marinating, but you can, wrapping with bacon helps keep the meat from drying out, trouble is for flavour value it is best kept medium to rare, sauce can help if you not able to eat it to underdone, peppercorn sauce, mushroom sauce, or if your adventurous a sauce made from the stock from the bones, with port wine, red currant jelly and a touch of cream, one of my signature sauces.