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Here is one of our easy recipes. Soak venison chops in Coca Cola overnight in the fridge. Next day dump off the coke and soak in marinade of your choice for a few hours. Put on the grill flipping a few times, being careful not to overcook. Warning - if you start taste sampling them right off the grill they will not make it to the table. Melts in your mouth.

What are your recipes?

I've also started putting some of my chops/steaks in with a can of bacon, cheddar, potato soup. I've used the Campbell's Chunky variety and cut the steaks and chops into small strips.

Bacon wrapped venison is also very good! Just wrap your steaks in bacon with a few toothpicks and put 'em on the grill for a few minutes on each side. Just remember to pull the toothpicks out before eating.

I haven't tried the coke marinade idea but that sounds good!

Roll up, wrap with 1 or 2 pieces of Bacon. Put in oven at 359 and cook ungil Bacon is crunchy. You will love it.

I serve them with steak fries covered with butter and garlic.

Lay the backstap out and cut 3/4 in filets.

Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.

Now dip the meat into a shallow dish of the Kikkoman marinade. Then dust with garlic powder and pepper.

Now sprinkle some of your shredded deer sausage in the middle. (I brown sausage and melt cream cheese together and add with spoon)

Now spread cream cheese on one entire side of the meat. The more the better.

Now sprinkle some of your shredded deer sausage in the middle. (I brown sausage and melt cream cheese together and add with spoon)

Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers. Now take one side of the meat and roll it all up like a sushi roll. Wrap the roll in bacon and secure with toothpicks. Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt. Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.

The main thing with venison is not to over-cook, or over-grill. If you do, it doesn't matter what you did with it up front. It will be tough.

RC how much do you think you have invested in that body suit you made? My mother is a great sewer and might put her to work. Was it worth your effort and time? Or would you just buy one next time?

Being too cheap to pay for the processed venison sausage only to get someone else s gut shot deer I adapted a recipe that I can make a pretty fair venison sausage without a casing. This is done at home in the oven and after it is done I leave it in the oven or put on racks until it dries to my liking. That is usually about four days.

HOME MADE SAUSAGE ROLLS

6 lbs venison 6 rounded tsp. maple cure 3 tsp. mustard seed 3 tbls. course ground black pepper 3 tsp. garlic powder 3 tsp. ground red pepper 1 tbls. hickory smoke salt 1 tbls. liquid smoke ½ cup water

Mix well, cover and refrigerate over night. Roll out summer sausage size rolls. Place on oven racks. 170 degrees for 8 hours. Put foil on rack below to catch drippings. Leave on racks to dry to taste.

6 lbs venison 6 rounded tsp. maple cure 3 tsp. mustard seed 3 tbls. course ground black pepper 3 tsp. garlic powder 3 tsp. ground red pepper 1 tbls. hickory smoke salt 1 tbls. liquid smoke ½ cup water

Mix well, cover and refrigerate over night. Roll out summer sausage size rolls. Place on oven racks. 170 degrees for 8 hours. Put foil on rack below to catch drippings. Leave on racks to dry to taste.

That's the one I need, bro.

Filet the loin into one piece about a 1\2 inch thick sheet. Mix the sausage, sautéed goods, spinach and cheese. Then place a layer of the mixture onto venison sheet. Roll it up and use toothpicks or twine to hold it together. Season with a little salt and pepper and bake at 350 ddegrees for 45 min - hour covered.

Nah, just banned yet again but he's returned under the name RC.

Last weekend I made ribs from a doe shot with the bow in December. First I trimmed off most of the excess fat and tissue, but I didn't worry about getting every last bit of it gone. I left the ribs full length and cut them about 3 ribs wide racks.

Next I boiled these racks for about 3 hrs until tender. The meat was literally falling of the bone. After taking out of the boiling kettle I removed what connective tissue attached to the meat and the bones on the in inside of the racks.

Then I simply coated with Sweet Baby Rays placed in a baking pan in the oven set at 300° for 15 minutes.

They came out great, but it would have been better to cut the ribs at right angles in about 4" lengths as well. They would have been easier to handle and looked more appetizing to someone more discriminating.

So I would like to know how you do your brown rice. That looks really cool.

Velveting venison who would of thunk it? Will have to wait till next year to try it. I live north of 64 and am venisonless for maybe the third time in the last 35 years.

1.5 lbs venison, sliced thinly, pound to tenderize if desired 1 green bell pepper diced 1 yellow onion diced 1 can diced tomatoes; drained 2 cups water or beef stock 1/4 cup vegetable oil 1/2 teaspoon ground ginger 1 teaspoon chopped garlic 3 tablespoons corn starch 4 tablespoons soy sauce

Heat oil in a large skillet until very hot. Add the meat and fry until nicely browned. Add the onion, water (or stock), garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.

Combine the corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.

Serve over steamed rice.