As far as just plain, unadulterated deer, can't go wrong with reverse seared steaks/small roasts with a good pan sauce.
We also slice thin a lot of steaks for stir fry and cheesesteaks.
I'm big on Mexican food. I do tacos about a half dozen ways. We do tacos and/or burrito bowls at least once a week. Enchiladas, tamales, pozole once in awhile.
Chili quite a lot in the colder months both Texas style and Cincinnati style. I cook up big batches and freeze a bunch for later.
Bolognese sauce and meatballs.
We do a lot of things with shredded shanks, neck, and shoulders. Or just straight up with a good sauce and risotto. In addition to many of the Mexican foods we'll do BBQ sandwiches and a copycat recipe nacho from a local brewery with a super good cheese sauce and lots of banana peppers.
Gumbo and sauce piquante when I get a hankering for making a roux based stew.
Every year I make a batch of gyro meat with venison and pork fat. Good pita, and tzaziki sauce, terrific. Probably whip up a batch when I finally pick our first ripe tomato next week.
Hindquarter I turn a lot of it into pastrami and subsequently reubens.
We also slice thin a lot of steaks for stir fry and cheesesteaks.
I'm big on Mexican food. I do tacos about a half dozen ways. We do tacos and/or burrito bowls at least once a week. Enchiladas, tamales, pozole once in awhile.
Chili quite a lot in the colder months both Texas style and Cincinnati style. I cook up big batches and freeze a bunch for later.
Bolognese sauce and meatballs.
We do a lot of things with shredded shanks, neck, and shoulders. Or just straight up with a good sauce and risotto. In addition to many of the Mexican foods we'll do BBQ sandwiches and a copycat recipe nacho from a local brewery with a super good cheese sauce and lots of banana peppers.
Gumbo and sauce piquante when I get a hankering for making a roux based stew.
Every year I make a batch of gyro meat with venison and pork fat. Good pita, and tzaziki sauce, terrific. Probably whip up a batch when I finally pick our first ripe tomato next week.
Hindquarter I turn a lot of it into pastrami and subsequently reubens.