I am looking for venison recipes. I am interested in recipes for stews, roasts, steaks and ground venison.

[Ruthy]

For a venison steak or chop simply rub it with olive oil and pepper. Marinate for a bout one hour. Make a sauce with a demi glace - red wine or port reduction with some dried cranberries, sour cherries or other acidic fruit. Salt the venison and simply sear very brefly over high heat.The meat should be really rare. If it is overcooked it will develop an unpleasant livery texture (just like overcooked squab breasts).

[m brown]

You may want to include juniper with that marinade. Don't ask me how, I am just a dough head, perhaps one of the other chefs can help in this area. I just know it goes well.

[judy]

We have a deer farm next to our hotel and so I use a fair bit of venison. My favourite is to braise the leg with a fairly reasonable port and few juniper berries,not too many as they are quite strong in flavour and alter the colour of the flesh, cook gently till tender. reduce the juices. Very nice.
I cover with alfoil to help stop drying out but you can lard it or cover with bacon.
Cumberland sauce is the traditional accompliment
Venison liver is very popular too.