Plenty of garlic helps. i make great meatloaves and burgers with the ground venison. Add it to spagetti or chili or bar b que. Brown steaks, add garlic, use 1 can of North American steak sauce, (comes in a little can like tomato paste.)for every 2 steaks.Add a little water and cover. Cook for 45 or 60 min on low. Hope this helps a little. If nothing else mix with ground beef or pork.

angelskisses30 wrote the following post at 01-26-2009 04:28 PM:

 "If you soak the steaks in milk (over night) it will drastically reduce, if not eliminate, the gamey taste".

There's something in this statement I would like to touch on and thats enzimes. What I think is enzimes break down the wild taste by bacterial action from the milk enzimes. Only a scientist such as myself would catch this statement in this thread. Yogert is another enzime that could also work.

Several folks are talking about red wine. Thats a old Julia Child trick [ex CIA agent]. She was the insipation of the Nation when she put stuff on the table... definiately Boss cook. 

Some folks say onions some say not. I say use enzimes wine and onions.

REMEMBER:

Hi: We got some Wild vinison a yr ago the way I took the wild out of it was to put  it in Milk, or Vingar water over it and put it in the frig over night cover the meat for at least from 6 to 8 hrs with the milk, or vingar!!!!My Sister covered the roast with milk and it took the wild out of it. My Sujestion on ground is put some Vingar in the Ground Meat before you cook it if your making chili you can put vingar while your browning the meat!!!! I guess you could put vingar in the hamburgers or maetloaf!!!! I know the Vingar works in Ground meat!!!! Don't mix much water in the milk, the milk will draw some of the wild blood out of the meat!!!!! 

if you have a slow cooker i have a recipe that i actually stumbled across because i had absolutley nothing in my house but it turned out great.  put water, and the seasoning packet out of the beef pasta hamburger helper, with the beef steaks or venison with rice and potatoes if you carrots then carrots too. put the top on the cooker and let it cook while you're at work or over night like i did.  it is delicious and kids love it too.

i actually make my marinade with bbq sauce, cider vinigar, and brown sugar.  Use equal amounts of bbq sauce and vinigar and about a quarter as much brown sugar.  Or you can leave out the brown sugar if you dont want it quite as sweet.

I can suggest something for your Venison Burger:  Spaghetti.  it makes the best spaghetti.  Just use your favorite spaghetti sauce Etc.  You won't need to do anything special.  Just enjoy!

Hi,

I use all kinds of store bought marinades (for the chops) from the dollar store that work just fine.  I only pan fry/simmer the chops in butter or marinade on the grill (watch like a hawk because venison cooks super fast).  You can always add extra seasoning to suite your taste.  Most everything I make is made venison is made with either the ground or the chops.  For the ground I make burgers and just about anything made with ground beef.  I always use Old Bay Seasoning in just about everything made with the ground.  Nevermind what the label on it says.  Garlic powder, onion powder and black pepper is usually added too.  All dollar store brands or purchased in large containers from Sam's Club.   

Chili, burgers, meatballs, meatloaf, ground with gravy over noodles, tacos.... whatever you please. 

I hope this helps! 

Could someone please tell me how to make this font larger?  I can't find a way to do it and I can barely see this when typing.  Thanks!

Sorry, at this time we don't allow emails on here (bc it's a public site). If you have time, please just post recipe here! Sincerely, CC

Good to know.  I think I posted my email address here already.  Will just post recipes from now on. Sorry.

Try soaking your venison in buttermilk for several hours or overnight, then rinse and prepare.  I have also soaked in vinegar and water solution.  You can prepare it as you would country fried steak.  Also  season it with salt, pepper, garlic powder, flour and browning it, then layer it in a casserole dish with onions, and mushroom soup.