I have marinated venison in red wine over night and then again over night in BBQ sauce and then slow baked it basting it with the BBQ sauce during the baking time.

I have also done a wine marinated roast on a bed of carrots, celery and onions having seasoned the meat with crushed pepper garlic, salt and basil or rosemary keeping water in the vegetables ocassionally basting with the juices.  The juices make for a nice gravey at the finish.

if the venison is from an older deer then we would always put a piece of pork in with it(my sister uses beef)...if it is a roast the piece would generally be about the size of a small fist....if it is ground meat then we would just add some pork in with the scraps we were grinding up...the marinading with italian seasons and most any marinade is the best though...I guess that since we have always had venison in our diet the gamey flavor is only noticable in older deermeat.

Harleymama46  I can't find an e-mail for you to ask for a recipe for  Count Pauls Stroganoff Venison    but I would like the recipe,  my address is  ********************      Thank you so much.

It is in my opinion that venison is just like ground beef except it is leaner. I have used it for all sorts of recipes like, meat loak, meatballs, spaghetti, any thing tha is called for ground beef I have used venison. You must use a little more salt or garlic salt to kill the gamey tatse but it really does have the some flavor and texture...

LOTS AND LOTS OF ONIONS

We eat alot of deer meat in my house. Ground sausage, steak and back strap. If you soak the steaks in milk (over night) it will drastically reduce, if not eliminate, the gamey taste.

Also, a family deer steak favorite is smothered deer dteak. All you do is season the steaks to your taste, coat in flour and fry it up just until its brown (don't worry about it being all the way cooked). Place the deer steaks in a baking dish and top with sliced onions. In a bowl, mix 1 can of cream of mushroom and 1 can of cream of chicken soup. Pour this mixture over the meat and then cover the pan with foil. Put the pan in the oven at 350 degrees and cook for an hour to an hour and a half. The meat will come out fork tender. I usually serve this with mashed potatoes because the soup mixture makes a terrific gravy. The kids also like to eat it with plain ol buttered noodles.

If you're getting some of the preseasoned ground deer sausage, it makes excellent taco meat. Just brown it up like hamburger. We use the sausage in place of hamburger in all kinds of dishes. The seasoning gives it a little bit of a snap.

You can cook backstrap the same way as the smothered deer steak too.

Hope this helps!!!

Try this one just sub venison. Prep. time 20 min cooking time 45 mins.            1lb grd meat (browned & drained), App..2.5 cups Tator Tots(enough to cover tightly the top) 1can, 14.5 0z, French style Green Beans, 1 can, 10.3 oz, Cheddar cheese cond. soup, 1/2 tsp Black Pepper.1/4 tsp salt opional, 1/8 Garlic powder or = fresh, 1 1/2 slices of cheese ,optioal (we use American). 1 1/2 quart Casarole dish (oven safe)        Pre-heat oven to 350.  Put browned and drained meat in bottom of dish, add seasoning, spread drainded beans over top of meat, now the same with the soup now is the time to add the cheese(opts)tightly layer the tator tots on top.  Cook about 45 mins. Tator Tots Shoul be browned and slightly crisp on top.. Enjoy

I have the perfect solution for you.  It's a product that I came across at a friends home that made lamb.  I didn't even know it was lamb until my friend had asked me what I thought of it.  There was no funny taste to let me believe that it was lamb.  I asked her what she used on it and she said that she bought this product off of the internet that a friend of hers recommended.  It's a Ukrainian spice called Babunya's Gourmet Spice.  They carry serveral spices, but the one you want is "The Original Family Recipe".  My husband hunts and I never cared for venison because of the gamie taste, so I ordered it online and much to my surprise, not only did it get rid of the gamie taste, but it turned out delicious.  The website is www.babunyas.com  Another interesting fact is that their product has no MSG, preservatives, allergines.  It's all natural and they use Sea Salt.  I am now not only using it on venison, but on all my foods.  It's Great on all types of meats, soups, salads, vegetables you name it.  I can't say enogh.  You just have to try it for yourself.

Steaks can be soaked in milk to reduce the gaminess. Italian dressing is a good marinade for steaks to be broiled or grilled. My mom made a smothered steak, when I was growing up:

Season with salt and pepper, and some garlic powder. In a shallow bowl or pie plate, mix some milk and a beaten egg for a dip or wash. Put flour in a second dish. Dip the steak in the flour, then the egg mixture, then the flour again. Brown in a skillet, on both sides. After the steak is browned, remove, and drain most of the oil from your skillet. Use a couple of tablespoons of flour to make a roux, and add water to make a thin gravy. Return the steaks to the skillet, and add one large onion, sliced. Cover the skillet, and cook over low heat for about 30-45 minutes. This will tenderize the steak, while it finishes cooking. Serve with the onions and gravy spooned over the meat.

If you have steak that has been run through a tenderizer, it makes great chicken fried steak, too!

Ground venison is great for chili, stews, burgers and meat loaf (mix in some not so lean ground beef, or ground pork, to keep them from being too dry) We ate a lot of venison, when I was growing up, and I have always cooked it just like beef.

Homade sloppy joe. Brown 1lb of ground venison add ketchup, viniger and brown sugar to taste. While browning meat dice up 1lg green peper and 1lg sweet onion add to meat mixture. Then add 1tbsp each of onion powder, garlic powder, and meat tenderizer. Mix all ingredience and let simmer in low for about 15min. And enjoy!!!!

When my husband and his buddy process our ground venison they mix in pork fat. This helps when you are browning the meat and since you drain of the grease after cooking it is still lean. Just an idea for the future. Also instead of steaks we cut roasts. They are great in the slow cooker and I usually use beef broth instead of water.YUM!!

My husbands family does the same thing!...My husbands secret is to soak the meat over night in quite a bit of salt...doing so draws out the blood (you'll be amazed! - I was) then rinse and cook as needed. You can do this for two nights but you will start to deteriorate the meat by the salt if you do it for too long. Anywho...it is the blood that makes it taste like game. Once removed it will taste like beef. Hope this helps.

Hi! Ten years ago I began learning how to cook venison. Trial and error, with lots of error. The most important advice I can give is to NEVER cook venison and onions together. If you want onions with your

Never cook onions with it. Onions (either from a spice jar or fresh) will make the meat taste gamey. Cook onions seperately and add them to the already cooked meat and it won't make the meat gamey. With ground venison we grind it with pork fat at a ration of about 1 part pork fat to 6 parts venison. It's a perfect mixture that when cooked doesn't need to be drained because there's just enough fat to keep it from burning and sticking, but not enough to make liquid in the pan. Cook the burger just like hamburger (except without onions), add spices-garlic, lemon pepper, basil, cumin, whatever. For the steaks, I've found that the best way is to fry them in a pan with a stick of margarine (I know that's bad for you, but they're not dryed out that way). Before putting them in the pan, coat them first in egg, then in batter. Our batter is Bisquick, Ritz crackers, Saltines, spices, (garlic, basil, dried red bell pepper, more garlic, a Greek seasoning, more garlic, pepper, lemon pepper, sometimes cayenne pepper) then Lays potato chips. It's awesome and the chips make the batter crispy when it's cooked. (We use the same batter on fish.) If you have a venison roast, put it in the crock pot all day on low with veggies and lots of spices (especially garlic), but NO ONIONS! Have fun with it!

The one tried and true de-gameyness trick I use (with any red meat game) is to soak it in red wine vinegar. I soak big roasts overnight. For 'burg I soak it about a half hour per separated pound (in cheesecloth bag). If the 'burg is frozen and more than a couple of pounds I treat it like a roast AFTER I have put it in a cheescloth bag.

Completely drain and (for roasts) pat dry, or (for 'burg) toss in a clean towel

Then it's all ready! I think you'll find that gamey taste will be gone.

By the way ... you;re one lucky lady!!!!!!!!!!!

from a cook in Vermont

For the steak I would recommend using a marinade with a vinegar base. The reason, when we cut up a deer, we always soak it in vinegar and and water overnight and it decreases the gaminess.

For the ground meat, it is delicious in chili, you can't tell the difference. If you are going to grill burgers try mixing dry onion soup mix in the meat.

Hope this helps!

It's been a long time since you posted the question but maybe you still have some in the freezer!

Use the ground venison in Italian Meatballs - a mixture of one half ground venison and one half italian sausage in your favorite receipe makes great Meatballs! After cooking (I bake, turning at least one - instead of frying), freeze for use later. Make small ones to throw into your favorite vegetable soup with noodles for a quick Italian soup. Large ones make great Meatball sandwiches (about three to a sandwich) or just added to your favorite spaghetti sauce served on a plate of noodles!

 The small ones (if made about melonball-size) won't have to be thawed - they should be heated throughout by the time the noodles are done.

The larger ones (if made slightly larger than ping-pong ball size) can be thawed in the refrigerator overnight or Microwave about 3 minutes on DEFROST, turning at least once.

The meatballs are very lean with a great flavor!

We always have venison (48 years of it!). It will be gamey tasting if it was killed late in the season as they go into rut in the late fall.  Be careful when cleaning the carcass, if a gland is cut, you might as well throw it away.  To cut the strong flavor in birds like grouse, I like soy marinades.  The best thing for venison is garlic.  I fry the steaks quickly (to med. rare), but long cook the other cuts.  Crock pot or oven braise the roasts.  Elk is more like beef as far as taste, both are lean so they need a little fat from bacon grease, olive oil or butter. 

I don't use measurements, I just wing it!  Follow a recipe for any beef marinade and you will get some idea of measurements.  I lean toward the soy sauce because it is strong and salty enough to mask some of the wildness in the meat.  I don't think I would put it on burger tho.