Venison - any cut - cut approx. 3/4" thick

1 cup Flour

2 Whole Eggs

Salt

Black Pepper

Garlic (optional)

Minced Onion (optional)

Vegetable Oil

Take meat from freezer and allow thawing overnight in refrigerator. Carefully rinse, then soak in icy saltwater for at least 20 minutes - repeat this step at least 2 more times. Cut meat into thin "steaks" (approx. 3/4" thick) then on a solid surface. Cutting board take meat tenderizer (the spiked hammer that comes with most utensil sets) and pound the meat until the thickness has been reduced by 1/2 [if trying this with duck fillets cut them in half (thickness) and then tenderize]. Depending at which meal meat is to be served, begin the following: Sift flour onto large plate, add spices (for breakfast salt and little pepper is best), and mix well with flour. (Amounts of spices are personal preference, I like garlic all the time, but you will have to try different mixtures to find what you like best.) Take eggs and whip till fluffy in consistency (some people will add milk or whipping cream to eggs). Dip tenderized meat into egg mixture and allow to slightly draining. Place in flour mixture turning the meat over until well covered with flour mix (for thicker batter, dip and return to flour mix again). While battering meat, heat frying pan with 1 or 2 tablespoons of vegetable oil ( or spray with Pam if non-stick pan) to medium high (an easy test is drop a little batter in pan, if it immediately begins frying temp. is correct). Place meat into frying pan and cook to golden brown. Drain meat on plate with a couple of paper towels to remove excess grease. Meat can then be served plain or with any number of sauces and breads for desired effect. Do this the night before a duck hunt and serve on biscuits. When you arrive at the blind, both your dog and your hunting buddies will love you for it

Source  WILD GAME RECIPES

900g/2 pounds venison, neck, breast, flank or shoulder
55g/2 ounces seasoned flour
55g/2 ounces pint port
Juice of half a lemon
300ml/1/2 pint venison stock
Nutmeg
Thyme
Salt and freshly ground pepper
175g/6 ounces butter
550g/1 1/4 pounds short crust or rough puff pastry
1 egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litres/3 to 4 pint pie dish, add the port, lemon juice and stock.

Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/425 degrees F/Gas 7 for 15 minutes, then at 180C/350 degrees F/Gas 4 for 1 3/4 hours.

Prep Time: 15 minutes
Cooking Time: 2 hours 0 minutes

source  Television Food Network

Sonoran Spice:
1 teaspoon black peppercorns
1/8 teaspoon star anise
1 teaspoon salt
1/2 teaspoon cumin seed, roasted
1/2 teaspoon chamomile, whole
1/2 teaspoon chili powder, roasted
1/2 orange peel, dried
1/2 teaspoon paprika
1/2 tablespoon onion, granulated
1/2 teaspoon garlic, granulated

Five Onion Polenta:
1 tablespoon red onion, diced
1 tablespoon white onion, diced
2 tablespoons green onion, diced
2 tablespoons leek, diced
2 tablespoons chives, diced
3 cups milk
3/4 cup polenta, yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Sage Blackberry Roasted Shallot Compote:
3/4 cup shallots
1 slice raw bacon, finely chopped
4 tablespoons blackberry or raspberry liqueur
3/4 cup blackberries, frozen
1/3-ounce sage, fresh
1/2 cup brown sugar
1/3 cup dark corn syrup
4 tablespoons raspberry vinegar
2 tablespoons cornstarch
1/2 cup water

To prepare the Elk:
6 (6-ounce) elk loin medallions
1/2 cup molasses

For the Sonoran Spice: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside

For the Five Onion Polenta: Sauté onions in a very hot and dry pan, set aside. In a sauce pot, bring milk to a boil, stir in polenta and cook for 6 minutes, until very thick. Add sautéed onions, salt, and pepper. Line a sheet pan with plastic wrap; spread the polenta on the pan and level it (bang the pan to settle it, if necessary). Cool, then cut into triangle portions. Set aside.

For the Sage Blackberry Roasted Shallot Compote: Saute the shallots until soft, but not burned. In a saucepot, sauté bacon until lightly brown. Add liqueur and deglaze the pan. Add all remaining ingredients, except the cornstarch and water. Heat to 180 degrees. Mix the cornstarch and water to form a slurry. Add slurry to thicken mixture, stirring very lightly so the blackberries don’t break up. Compote should be chunky, not smooth. Set aside.

To prepare the Elk: Coat the elk with the molasses. Dredge in sonoran spice and place in a very hot cast iron skillet. Sear elk on both sides until dark in color. Place in a preheated 300 degree oven for 8 to 10 minutes or until desired internal temperature is met. Place elk on polenta pieces and top with the compote.

• 1 pound ground elk
• 1/2 cup bread crumbs
• 1 teaspoon onion powder
• 1 (9-inch) unbaked pie shell
• 3 sweet Italian sausages
• 2 tomatoes
• 1 cup grated cheddar cheese
• 12 small green chiles, (canned)

Peel and slice tomatoes. Halve each slice and arrange around edge of pie. Sprinkle tomatoes with grated cheese. Arrange chile peppers spoke-fashion, inside circle of tomatoes. Return to oven at 350 degrees F, for 10 minutes more. Serve hot. Number of servings not given.
Elegant Elk-Delicious Deer

• 1/2 pound venison, cubed
• 1/2 pound lean pork, cubed
• 1/2 pound venison sausage, sliced 1/2" thick
• 1/2 pound bacon, diced
• 1 can beef broth, (10 1/2 oz)
• 1 large onion, diced
• 8 ounces fresh mushrooms, sliced
• 1 cup red wine
• 1 tablespoon mild paprika
• salt and pepper, to taste
• 2 cans sauerkraut, (32 oz total)

• 1 1/2 medium onion, minced
• 3 stalks celery, chopped
• 2 apples, minced
• 1/4 cup vegetable oil, or shortening
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ginger
• 1/4 teaspoon Tabasco sauce
• 1/2 tablespoon Worcestershire sauce
• 2 cups stock or bouillon
• 1/8 cup Flour
• 2 pounds cooked Elk or Deer, cubed
• 1 cup evaporated milk
• 1 egg yolk, well beaten
• 3 cups cooked rice

One large skillet

2 cups small strips of venison

2 tblsp. Canola or olive oil

1 large clove garlic, crushed

1 cup chopped green peppers

2 cups sliced mushrooms

1 cup diced onion

1 cup cubed potatoes

1 cup corn kernels (frozen work well)

1/3 cup Worcestershire sauce

1/3 cup red wine vinegar salt & pepper crushed oregano leaves

Heat oil in wok until very hots. Add crushed garlic clove and let sizzle a minute or so. Add venison strips and sauté for a few minutes. Add potatoes and onions next and sauté for about 5 minutes, stirring every so often. Add Worcestershire sauce and red wine vinegar. Add salt, pepper and oregano leaves as needed to taste. Lastly, add green peppers, mushrooms and corn kernels, and cook only long enough vegetables don't go limp. Tastes great with a topping of freshly grated Parmesan cheese.

Recipe courtesy Emeril Lagasse, 2000

2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 to 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons Kosher salt
1 cup juniper berries
4 tablespoons sugar
1 (4-pound) venison loin, trimmed of excess fat and silver skin
1/4 cup vegetable oil
Huckleberry ketchup, recipe follows

In a spice mill or with a mortar and pestle, grind the spices and sugar into a paste, working in batches as necessary. Combine the ground spices in a small bowl.

On a sheet of plastic wrap place the venison loin and lightly dust on all sides with the pastrami spices, then wrap tightly. Refrigerate the wrapped loin for at least 12 hours and up to 24 hours.

Preheat oven to 400 degrees F.

In a large sauté or roasting pan heat the vegetable oil over high heat. Add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. Place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into its center reads 142 degrees F. Remove the loin from the oven, and let rest covered for 15 minutes before carving and serving with the Huckleberry Ketchup.

Huckleberry Ketchup:
2 tablespoons vegetable oil
2 medium yellow onions, minced
1 teaspoon minced garlic
12 Roma plum tomatoes, seeded and quartered
3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination
2 cups dry red wine
1 cup red wine vinegar
2 oranges, zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin (optional)

In a large saucepan heat the oil over medium high heat. Add the onions and cook until they begin to caramelize, about 6 minutes. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes. Stir in the gin and cook an additional 3 minutes.

Strain the ketchup into a small bowl and allow to cool before serving.

Yield: about 1 1/2 cups

Yield: Yield: 6 servings
Prep Time: 24 hours 0 minutes
Cooking Time: 45 minutes

source Food network