I cooked venison today for a dinner party. Didn't use a recipe, just tried some "middle of the night" ideas. Came out great. I marinated the thinly-sliced vension in Bourbon then sauteed them on a hot griddle. Venison was served with mixed wild, brown, and red rice. Rice was quickly sauteed in hazelnut butter then cooked in a rice cooker. A reduction sauce was made of beef broth, Bourbon, tiny amount of oil from Dijon mustard jar, and pinch of cardamom. Tart red cherries (no sugar) were stirred in during last half hour. Sauce was served over venison and rice. Brussel sprouts roasted with hazelnuts was the side dish. Gingerbread made with fresh ginger was dessert. Accompanying it was homemade vanilla bean infused voda. Dinner was a hit. btw Venison is lean and free of the nonsense they put in beef. Cheaper than beef sirloin and far better for you. Taste is like beef but slightly nutty and gamey.