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!!

Those recipes sound great. Personally, I like just simple pan fried venison. Lots of salt, a tough of vanilla, and get ready to devour some deer meat. Dang, now I'm hungry.

Hunt the thickets

<BLOCKQUOTE id=quote<font size=1 face='Verdana, Arial, Helvetica' id=quote>quote:<hr height=1 noshade id=quote>
Those recipes sound great. Personally, I like just simple pan fried venison. Lots of salt, a tough of vanilla, and get ready to devour some deer meat. Dang, now I'm hungry.
<hr height=1 noshade id=quote></BLOCKQUOTE id=quote></font id=quote><font face='Verdana, Arial, Helvetica' size=2 id=quote>

If you have a BostonMarket next to you, try your pan fry with a shot of their brown gravy with potatoes.
Never feel so satisfied as you will after a honkin plate of that stuff.

The followeing URL has some very fine recipes for all sorts of game animals. Check it out.

http://www.mountain-breeze.com/kitchen/game/index.html

Fortunately or unfortunately as the case may be, I am a PURIST when it comes to beef, buffalo, deer, elk, moose. IF IT AIN'T MOVIN, IT'S OVERCOOKED. Just a little salt and pepper is fine with me.

Bowhunter

A recipe for bbq venison. Just brown the venison in a pan with onions. Then put it in a crock pot along with a mixture of equal amounts of coca cola and ketchup (substitue bbq sauce if you want more flavor). Slow cook this all day and at dinner time the meat just falls apart and tastes just like bbq'd.
If you don't get a lot of responses you might have more luck with this in the camp cooking section.

heres a tip when you are making chili from the ground venisom add a pot of brewed coffee. you will be suprised at the result.

another tip: make a rub for your meat and rub the cuts that you are sauteeing before cooking. it will infuse great flavore into your meat here is an example: 2 tbl paprika (hungarian)
1 tbl cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp ground white pepper
1 tsp ground black pepper
1 tbl kosher salt
1 tbl garlic powder
1 tbl onion powder
combine all ingredients and store in airtight container until ready to use.

hunt on hunt hard and eat well