• Prep20 m   Cook1 h    Ready In1 h 30 m  
• Recipe By:Scotch"This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well."

• 4 tablespoons unsalted butter
• 1 red onion, chopped
• 4 cloves garlic, minced
• 4 tablespoons dark brown sugar
• 3 cups red wine
• 4 tablespoons red wine vinegar
• 4 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
• salt to taste
• 4 tablespoons canola oil
• 10 slices cooked bacon, diced
• 2 pounds venison stew meat, trimmed and finely diced
• 2 cups black beans, cooked and drained

1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3. Mix everything together thoroughly and let simmer for about 20 more minutes..

• Prep10 m
• Cook30 m
• Ready In40 m

Recipe By:Sherri"This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice."

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves minced garlic
• 1 pound venison, cut into strips
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can sliced mushrooms, drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon salt

1. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

• Prep25 m
• Cook20 m
• Ready In5 h 15 m

Recipe By:TIKCUF99"Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."

• 2 pounds venison backstrap, cut into 2-inch chunks
• 1 quart apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 ounce) bottles barbecue sauce, your choice

1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!