Does anyone have any good recipes for deer meat?

I have roast, steaks and tenderloins? thanksDoes anyone have any good recipes for deer meat?
1 1/2 lbs. steaks pounded


Flour


Salt and pepper


Oil


1 pkg. Lipton's dry soup mix


1 can cream of mushroom soup


1 can sliced mushrooms


Cooked rice or noodles





Shake pounded meat in bag of flour, salt and pepper to coat meat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to cover meat. Simmer until meat is tender and liquid is reduced considerably. Add cream of mushroom soup and mushrooms, stirring to blend. Serve over hot cooked rice or noodles.Does anyone have any good recipes for deer meat?
I had this several times while on vacation in Germany/Austria. It's delicious! If you can't find Speck you can use bacon, proscuitto or pancetta. Also, you can use vegetable oil in place of the lard. Just add a tablespoon at a time, as you need it, for browning etc.





Venison Goulash: Gulgas di CaprioloRecipe copyright 2001, Mario Batali. All rights reserved





Show: Molto MarioEpisode: A Casa A Cormons


Cook Time2 hr 0 min


Level


Intermediate


Yield


4 servings





Ingredients


4 pounds venison shoulder


1 carrot, cut into 1/2-inch dice


2 ribs celery, cut into 1/2-inch dice


2 Spanish onions, cut into 1/2-inch dice


1 sprig fresh rosemary


1 sprig fresh thyme


6 sage leaves


6 cloves garlic


6 peppercorns


6 juniper berries


1 bottle dry red wine


1/4 cup lard


3 tablespoons all-purpose flour


4 ounces speck, cut into 1/4-inch dice


1 1/2 teaspoons cinnamon


4 cloves


1 cup sour cream


2 tablspoons roughly chopped flat-leaf parsley


Grated Montasio, for garnish


Directions


Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.





Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.



GOOD VENISON STEW





Serves 4-6 people


2 lbs cubed (1';) venison


4 large potatoes peeled and cubed


4 - 5 large carrots, cut into 1'; pieces


2 large onions cut into med size pieces


2 Tablespoons salt


1/2 Tablespoon pepper


3 whole bay leaves


3 beef bouillon cubes


pinch of sage


pinch of garlic





Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.


Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.





Bring up to a boil, then reduce heat.





Turn down to simmer for another 10 min.





Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.





Bring to a simmer, adding a little water as needed.





This stew is best cooked for several hours or even all day so start it early in the day.








jb
Cook it and use it in any recipe just the same as you would beef. Soak it the night before in salt water to help rid it of the game/wild taste.
What ever you do - make sure it's good and marinated! (At least 24hours - I use milk, italian dressing, onions, and tony's) Nothing worst than tough meat