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From: Gilly Date: 04-Nov-09 Now that many of you have venison in the freezer, do any of you have some good widow killed recipes you'd like to share? Here's a campfire one we do, we call it an Indian fondue I take a small deer roast and slice it into strips about a half in thick and as long as the roast is, spinkle on some garlic, salt and pepper, and some "Old Bay" cajun seasoning. I put this into a ziplock and take it out to the campsite or spike camp......after a long day of hunting, we sit around a nice hot fire, scewer these onto weiner roasters and grill over the coals, the wood smoke adds a flavor you cant get at home, this snack with a big chunk of bannock is the best way to end a great day in the bush. Cheers, Harley

From: anglingarcher Date: 04-Nov-09 I pretty much do the same with venison as I do with beef, tacos, chili, steaks, you name it. My best recipe is simple and delicious. Take one back strap, cut it in two. Put half of back strap in a one gallon ziploc bag, add olive oil, soy sauce, montreal steak seasoning, and minced garlic. Marinate overnight. Take a whole vidalia onion, cut into rings, add to pan with loads of butter. Caramelize onions. Cut back straps on the grill medium rare. Cover with Caramelized onions. I serve this to guests all the time and they have no idea that it is deer and they go crazy.

From: Rom120 Date: 04-Nov-09 I have a really good marinade recipe that we always used for wild game. But, this year we tried Grill Mates Marinades made by McCormick. The Garlic, Herb, and Wine is really good and the Chipoltle Pepper is the best I've ever had. We marinaded backstrap steaks overnight in it and grilled them the next evening. It was the best tasting venison I've ever had! Also, following advice recieved right here on the widowwall, I butchered right after the kill/harvest/croaking and aged a few days in the "fridge". It works! After the first bite of her steak, my wife says "You have to go get more deer!" All I could do is drop my head and say, "Yes dear." Life is good, Jeff

From: Timberghost Date: 04-Nov-09 Venison in Wine Sauce Ingredients and Stuff Needed: Crock Pot or Ham Beach Slow Cooker 1.5# - 2# of venison stew meat chunks - 1" squares or smaller works great. Using the tougher cuts of meat will be fine. Don't waste your backstraps or tenderloins for this one... Unless you are trying to impress a lady, then of course go all out! 2 large Portabella Mushrooms 1 ea 8 oz pkg of button mushrooms 16 oz red wine - your pick 1 large Purple Onion or Vidalia onion (milder) 2 envelopes of Lipton dried onion and mushroom soup 2 tablespoons of corn starch 4 oz cold water Black Pepper to taste Egg Noodles or rice (wild rice if you like) 1 pint Sour Cream (optional) Directions: 1) Clean and rinse the stew meat. Drain in collander. Place in Crock Pot. 2) Rinse & Slice the Portabellas thin and leave slices long. Place in Crock Pot. 3) Rinse and slice the mushroom buttons. Place in Crock Pot. 4)Pour Wine in on meat and mushrooms in Crock Pot. 5)Slice onion up to preference and place in the Crock Pot. 6)Add the two envelopes of dried Lipton Onion & Mushroom Soup. 7) Mix 2 table spoons of cornstarch in 4 oz of cold water, add to ingredients, and mix all the ingredients gently. Season with black pepper to taste. (I like about 2 teaspoons.) 8) Cover crock pot, set on low, let cook for 4 or 5 hours. 9) Serve over noodles or rice. Mix 2 ladles with @ 3 heaping tablespoons of sour cream for an unusually savory, smooth, and flavorful "stroganoff". DO NOT cook the sour cream with the dish - rather fold the sour cream in when serving. YUMMMMM!!!!

From: onesharpbroadhead Date: 04-Nov-09 Venison Spiedini Take a steak, stew meat, or some loin and have it cut into bite sized pieces. Beat the heck out of them with a meat hammer till they are close to paper thin - but don't fall apart. Then - in a bowl have some olive oil seasoned with salt and peper. In another bowl have italian bread crumbs seasoned with salt, pepper, basil, and a good amount of parmesan cheese. Have some onions peeled and cut into pieces about the size of the bite size piece of meat. Get skewer and put an onion on it - then take a piece of tenderized vension and dip it in the oil and then the bread crumb mixture and then roll it up and put it on the skewer and then another onion, another piece of breaded meat - etc... Then cook on the grill or broil (you have to turn it once) This stuff is so good it literally melts in your mouth. Even my artsy-fartsy big city art director sisters-in-law like this - and they didn't even want to try venision - now they ask me to give them venison so they can make this at home!

From: Gilly Date: 04-Nov-09 "After the first bite of her steak, my wife says "You have to go get more deer!" All I could do is drop my head and say, "Yes dear." I'm told the same thing after spending hours in the stand and we have our first meal..... Cheers, Harley

From: Gilly Date: 06-Nov-09 Here's another one -Thinly sliced deer meat -1/2 onion, sliced thin -teaspoon cornstarch heaping tablespoon Lee Kum Kee Black bean and garlic sauce Mix the meat with the cornstarch to cover, stir fry hot till 1/2 done, add the onion, and the black bean sauce stirfry till the meat is just done, serve on top of rice. THis is a good'un Harley

From: MAXHunter Date: 06-Nov-09 There is a killer recipe for Venison created by my corporate chef on my website. Go to ariakenj.com and there are about 80 other recipes as well. For the venison recipe go to "recipes" then "dinner ideas" and scroll down to the venison recipe. Enjoy!

From: Sean B Date: 07-Nov-09 #1) Marinade in a combo of Italian salad dressing and bbq sauce for 24 hrs. then grill. #2) saute mushrooms in butter, then add port wine. Broil meat about 2 to 3 inches from coil for about 3 to 4 mins aside. baste with butter and wine. add any drippings to mushrooms butter and wine. Pour mushrooms butter and wine over meat and serve.

From: Redskin38 Date: 07-Nov-09 Man you guys are sure making me hungery....:) Another way I have used for years, is simple chicken fried. Simply tenderize the meat (cut the meat in 1/4-1/2" thickness, then tenderize) Place meat in milk and leave in the frig for several hours...(4-8) Beat up several eggs (2-4) depending on amount of meat to be cooked. Salt and pepper meat to your liking, and then dip each piece of meat in the eggs and then in flower. Fry until done.......:) Make cream gravy......this is heart-attack looking for a place to happen, but Oh! is it good.........:) I wish everyone a happy hunting season.

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