Zubba,
My wife was the same way for a long time. But she’s really into health and exercise and diet, which goes along with the life style. She read and article one time that talked about all the good stuff that you can do with venison and became a believer (in everything that I’d already been telling her for years). So she’s the one who bought me some books to read about preparation and care of venison, and also a couple of really good cookbooks.
I’ve gotten to the point where I treat venison like a delicacy, because it is. Each meal is prepared as if for a king. My wife now loves it. One reason is that I’m the one who cooks it and two because it truly is very good, and good for you.

It’s pretty cool when you get them hooked on it, because then they want you to go hunting!

KP

i can hear my stomach growling i will try out this year

So KP, what is the title of the book you are speaking about? Christmas list will be coming out soon ya know...

The way i like tp prepare my venison steak is that i take an edge of saucer plate, pound into seasoned flour (i use Emerils seasoning)strike the meat all the way across, then turn the plate 1/4 turns,and strike again flipping each side once or twice, fry in a iron skillet w/ a little bacon fat.

.. :/

I think it was simply called "butchering deer". It was part of a three book set. The other two weren't so great. One was about turkey hunting and the other about "hunting big woods bucks". Mostly stories in the other two. I think it was purchased at gander mt. I lent the book to a hunting buddy that I'll be seeing this eveing. I'll get it back and post the info on Monday.
KP

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.