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We've developed some recipes for venison over the years. It seems my brave buds who kill for the meat always have to unload last years kill to make room in the fridge for this year's.
My wife takes a pound of ground venison, a pound of ground lean beef, and a pound of ground turkey. She browns the combined meats off and then repackages them in one pound baggies. It's good for you, lean beef, venison, turkey, all better for you than ground round etc. It also calms down the wild taste of the venison It's not a problem for us because we love it. But sometimes she'll make spagetti sauce or such when friends are over and the venison in there gives it a nice mystery taste. But the ground meat works in everything from hamburger helper to eggs ala harvay.
If the meat is from a big buck and tough we marinate it in italian dressing for a couple of days. It doesn't do much to the flavor but it sure as heck makes it tender.
I like to grill strong flavored meat, venison, some fish, with a brush on sauce made of canned sliced jalopenas, lemon juice, olive oil, Mrs Dash. I don't know why but it tames the wild taste and the jalopenas taste doesn't come through unless you leave a seed for the unwary. Personally I like to rob all the jalopenas off of the other folk's meat before serving.
There's always the old wrap a chunk of meat in a slice of bacon and grill trick. That'll not only make you popular with the guys, the girls like it too. /forums/images/graemlins/grin.gif
