One of my favorites is Venison Stroganoff. You cut all of the smaller scraps and cuts when cleaning the meat into "Pieces" not little squares but about 1/2 inch to 2 inch sizes. Cook down a browned sauce like normal of onion, celery, bell pepper and add a can of brown gravy. Keep it sort of thin by adding water but not soupy. Put the meat in and cook it down until even the cheaper cut become tender. Slow cook. When it has cooked down to a nice gravy like texture stir in a small container of sour cream and add a sprinkle of nutmeg seasoning. The sauce will now have a tan color. Boil flat noodles(Egg noodles) Serve thegravy over noodles and top with finely sliced green onion. Don't let sour cream scare you. It makes the brown gravy incredible.
Eric S. Stacy AKA DeerDope

P.S. I forgot to add, season the meat with a seasoned meat tenderizer, no salt or pepper. Also, IMPORTANT, deer is a very lean or dry meat. Always, brown the meat with bacon cut into little 1 inch pieces so they stir thoughout the meat. Bacon helps tenderize and adds needed moisture or juice.