Venison recipes???

I'm looking for new ideas....I have a supply of roasts, steaks, chops, and ground. I already have a great recipe for chili, meatballs, and roast in the crock pot, but am looking for other ideas!! Also willing to share my recipes, email me if interested!! Thanks!!Venison recipes???
I just threw this together the other day. A guest claimed that this is the first time he's ever enjoyed venison.





Finely chop 1 small onion and a few cloves of garlic. I love garlic, so I use 4-5 cloves, but most people would probably stick with 1-3 cloves. You can chop a shallot or two if you have any.





Season some venison chops with salt and pepper.





Add a couple tablespoons of oil to a hot skillet. Brown the chops for a minute or two each side. Remove the chops from the pan.





Use the same pan with the brown bits still in it. Add more oil to the pan if needed. Add the onion and saute the 3-4 minutes. Add the garlic and shallots and saute for another 1-2 minutes. Deglaze the pan with about 1/2 cup of white wine (I use a dry sherry). Incorporate all of the brown bits from the pan. Add 1/4 to 1/2 cup of sour cream, some rosemary (1/2 teaspoon-ish), and basil (another 1/2 teaspoon-ish). Mix until smooth. Reduce heat to medium low and add the chops back to the pan (along with any juice on the plate). Heat until the chops are to the desired doneness (about 5-10 minutes for medium), turning once.





Remove the chops. I like to thicken the remaining sauce with about a tablespoon of roux. To make roux, melt butter (about a tablespoon) in a small skillet over medium heat. Once hot and melted, add an equal amount of flour. Stir constantly until the mixture is a light brown color (about 30-60 seconds), using care not to burn the flour. Add this mixture to the sauce. Stir and simmer for an additional 3-5 minutes until it's about 3/4 of the way to the desired thickness. It will continue to thicken as it cools.





Serve the chops with the sauce on top. It goes quite well with baby red potatoes!





Sorry about no exact measurements. I honestly never measure when I cook - I just add things until it looks and tastes the way I think it should.





%26lt;edit%26gt;: I would have thrown in some chopped mushrooms with the onions if I had any...Venison recipes???
Roast-meat hoagies are a favorite in our household


Slow-cook a 2lb-5lb beef or venision roast (depending on how many people you're feeding, etc.) with garlic, seasoning salt and onion. When roast is cooked through and fork tender (about 6-8 hours) pour off any accumulated juice and the onion (we keep that juice and freeze it for soup). Shred the meat and return it to the crockpot, add 1 can cream of mushroom soup, 1 can cheddar cheese soup and 1 can of drained mushrooms and pieces. Allow to cook for about an hour so flavors meld and everything is heated through. Serve on hoagie buns with sliced Cheddar cheese.
Out here in the wilderness, we first make sure the deer is dead and then hang it from a tree to drain the blood. Using a very sharp knife, you skin the animal and clean out the innards. Dispose of them carefully or else one or more unpleasant animals will join you in your tent.


Cut lots of thick steaks, cleaning them as you go along. Get your partner to build a crackling good fire and one of those what-are-they-called? A roasting spit?


So then, you cook the venison, turning the steaks frequently. Add salt and pepper to taste.





Buen appetito...
Here are 540 recipes for you:





http://www.cooks.com/rec/search?q=Veniso鈥?/a>
Heres a couple of sites that have plenty of venison recipes!





http://www.northeastvenison.com.au/recip鈥?/a>





http://www.mackayfishmarket.com.au/venis鈥?/a>





enjoy!