I have tried several methods of cooking venison and I have discovered a few things. Feel free to add to this list as I would like to expand my venison menu at home.

Venison Parmesean
The key here is cornflakes mixed with breadcrumbs. Soak Venison in milk prior to frying. Coat with flour, egg, and crumbs. Fry briefly (just enough to start to brown crumbs. (blood will soak into the crumbs a little) Smother with chopped tomatoes (pesto if you have some) mozz and bake at 350 until done (10-15 min). Excellent!

Venison cooked any way veal is cooked:
Soak the venison medallions in milk (plastic bag) for 1-2 days and the meat softens up (taste-wise) and can be used in veal dishes.
Venison must always be cooked lightly and fast. Overcook and the meat turns to rubber.


Venison Piccatta (lemon butter capers)

Venison Michael Pound it out and roll stuffed with porcini mushrooms mozz oregano and saute with olive oil turning freq. Hit with beef (or venison stock) reduce and finish with madiera wine and a little butter.
DO NOT OVERCOOK.

Venison Steak Sand:
Take tenderloin or hams and freeze lightly (not all the way through).
Place on a slicer and slice very thin. Throw the meat into a pan with a little olive oil onions, peppers oregano. When almost done hit with stewed tomatos or a little tomato sauce. Mozz and toasted long roll. Great for football games in the parking lot.
DO NOT OVERCOOK.

What else you got out there??? Please leave out the jerkey recipes as I have a 100 of them!!