I don't have recipes per say just three words: wood fired grill.

Make chili with the ground venison. Use a beer and Wick Fowlers Two Alarm mix. Brown the meat and pour off the little bit of fat. Throw in a half onion and all the garlic you can.

Marinate and thaw the steaks in a ziplock bag full of wine/woustershire/A1/beer/teriaki/whatever. Grill it OR LIGHTLY cook in an iron skillet on a stove with half the skillet full of chopped onions and garlic.

Easy on the salt.

Wife approved recipe:

marinade in spicy italian dressing overnight,

in shallow skillet melt 1 stick of butter,

slice up one large onion,

saute onion in butter sauce, add flavor elements to sauce (in TX mexine powder 1 pinch elsewhere flavor element of choice about 1 pinch)

roll venison into butter/onion/spice, mix fry til well done

(rememeber it's a funny looking pig)

you can grill as well with bit of bacon wrapped around it for close to same result.

but the marinade is the key.

r

Venison (depending upon circumstances) can be tough and/or gamey. If you have bagged a young buck who has been feeding in an apple orchard, you can cook venison steaks as you would a feedlot beef.

But if you finally knocked down an old buck in the sagebrush, after chasing him for miles, and didn't cool down the meat as fast as you should (skinning him immediately, and pouring your drinking water on the carcass will help), here's a cooking tip that will make sagebrush-taint venison as sweet as apples:

Cut the steaks into finger steaks.

Roll the finger steaks in flour.

Fast-fry the finger steaks in lots of oil (or butter, lard, your choice) in an iron skillet, along with onion, garlic, apples, peppers . . . you choose the seasoning. Think Wok, American Style.

Serve with ice-cold beer or Canadian Whiskey on the side. It's finger-food. Also, it's a great excuse for imbibing in ice-cold beer and/or Canadian Whiskey.

Choke it down, it's all in a good cause.