I have about 5 favorites:
I do the loins (also as medallions) with butter-sauteed onions and lots of fresh garlic. Prefer good rosemary as the seasoning there. Sometimes over rice, sometimes over egg noodles.
Usually marinate backstrap or good steak in Italian dressing and grill.
Venison burger goes into chili con carne (kidney beans, tomato sauce, tomato paste, kernel corn, carrot, celery, onion, garlic, bay leave, basil or parsley. Top with sour cream or parmesan if desired. Can serve over rice or noodles.
We grind some burger with bacon or bacon ends at somewhere between 1:5 to 1:10 bacon to venison and make a good grilled burger. Adding chopped onions while forming the patties is a nice touch. Always spray lightly with olive oil to preserve moisture.
If my wife and I get 2 or 3 deer, we'll usually make jerky out of the best ham pieces: I slice the meat about 3/16" thick and marinate in some basic liquid concoction...usually a terriyaki mix or super spicy mix. For the terriyaki, I use whatever combination of teriyaki, soy, worcester, olive oil (up to 2-3 Tbs), and liquid smoke (not more than 2 tsp) tastes best in a mix that totals about 2 cups. Cover meat and 'soak' for up to 72 hours. We use a Nesco dehydrator.
See other posts in this forum on venison with juniper, gooseberries, or raspberries
http://www.traditionalmuzzleloadingasso ... php?t=4469and stroganoff recipes
http://www.traditionalmuzzleloadingasso ... php?t=9290