Photo by Holly A. Heyser
Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep it more tender. Also cook your venison stews at the barest of simmers — never let them come to a full boil.
And be sure to add some sort of fat in your stew or sauce, or it will taste dry.
Venison Stock
This is the foundation of many a good meal. Learn to make your own venison stock and you will rarely need to buy store-bought stock again.
Food Plot Venison Stew
You read right: This is a venison stew made with many of the ingredients found in a typical deer food plot. Cool, eh?
Venison Sauce Piquante
A Cajun classic, diced venison is simmered slowly in a spicy sauce. If you’ve never eaten this, you need to try it.
Thai-Style Massaman Curry with Venison
A spicy, Thai-inspired version of meat an potatoes. It’s as good as it looks.
Hungarian Venison Goulash
This is the real deal, a goulash you might well find in Hungary. Filling, rich and easy to make.
Venison Stew with Wild Greens
An unusual stew from Puglia, in Southern Italy, where you neither brown the venison nor let the stew even come to a simmer. It cooks very slowly in hot broth.
Scottish Venison Soup
A classic. Scotch broth is a perfect recipe for venison. Clean tasting, hearty and easy.
Greek Venison Stew
The Greeks aren’t known for eating venison, but this is a riff off the classic stifado, which is often done with lamb or goat. Venison works really well as a stand-in here.
Spring Lamb Sugo
Not actually a venison recipe, but you certainly can use venison to make this rich Italian pasta sauce.
North African Venison Stew
Another recipe inspired by a lamb dish, this is a warm, comforting stew with Moroccan spices like coriander, cumin and cinnamon.
Venison Gumbo
If you make only one kind of venison stew, it ought to be gumbo. There is no substitute.
[...] there is no comprehensive source out there about how to use these ingredients: What, exactly, makes working with bison or venison different from working with beef or lamb? How do you recognize a perfect bunch of elderberries? [...]