Recipies for people that dont care for venison?

[Gamblin Guy]

My favorite recipe is for steaks, or small roasts.
Soak overnight or all day in good apple cider to start (usually around 12 hours, more doesn't hurt)
If you like bbq sauce, marinate for 4 hours in that after the cider (I usually skip this and just do the cider)
Season well with salt, pepper, garlic powder, or your favorite rub
Wrap in good thick cut bacon and tooth pick to get it to stay.
Throw it in the smoker for a few hours with some hickory or cherry until temp gets to a bit below your preferred doneness
Turn your grill on high and get it good and hot
Sear it on the grill to crisp the bacon and finish the steak/roast.
I've never had a complaint from this recipe, I get the "why didn't you call" whenever friends find out we did this for dinner 

butterfly that open and stuff it with blue cheese before wrapping it in bacon, you wont be sorry....

[J.Brower]

I might have to try that, maybe not with blue cheese, not a huge fan (can tolerate it fine). Might try a good pepperjack or something?

The coors is what was left after the good brews were gone, can't be too picky when you run out 

[merkaba93]

So I have two thoughts for this question.
One was answered already. If you have a nice cut aka loin(backstrap) or tenderloin cook it med rare. Sous vide with some herbs, garlic, shallot and duck fat is my go to. Then a dry rub with smoked salt, garlic powder, onion powder, black and white peppercorns and juniper berries. Serve with a sauce. Dealers choice.

However something that doesn't seem to have been mentioned is highly spiced ethnic dishes.
I think of Thai, Vietnamese, Moroccan, South American dishes when I think of some of the less prime cuts of venison.
Up the spice, up the cook time and your solid. I love to cook thai red curry with venison. Just dice up a roast then braise in coconut water, ginger, lemongrass until its fork tender. Then make a curry. Just think of any culture that cooks a lot of goat or lamb and change out those proteins for venison. It's always worked for me. Give it a try.

[jagermiester]

So I have two thoughts for this question.
One was answered already. If you have a nice cut aka loin(backstrap) or tenderloin cook it med rare. Sous vide with some herbs, garlic, shallot and duck fat is my go to. Then a dry rub with smoked salt, garlic powder, onion powder, black and white peppercorns and juniper berries. Serve with a sauce. Dealers choice.

However something that doesn't seem to have been mentioned is highly spiced ethnic dishes.
I think of Thai, Vietnamese, Moroccan, South American dishes when I think of some of the less prime cuts of venison.
Up the spice, up the cook time and your solid. I love to cook thai red curry with venison. Just dice up a roast then braise in coconut water, ginger, lemongrass until its fork tender. Then make a curry. Just think of any culture that cooks a lot of goat or lamb and change out those proteins for venison. It's always worked for me. Give it a try.

This is so awesome. I have always leaned to the Mediterranean and South American. I have never thought about Thai. Genius!

[Gamblin Guy]

I might have to try that, maybe not with blue cheese, not a huge fan (can tolerate it fine). Might try a good pepperjack or something?

The coors is what was left after the good brews were gone, can't be too picky when you run out 

I've also used ricotta, didn't disappoint.  Or try a mixture of garlic/mushrooms/butter/parmesan....

might have to thaw a chunk out for dinner this weekend, mouth is watering just thinking about it.

Definitely need a good beer or a good red wine to go with it.