We like it ground in chili.
I also make this very yummy stew. It's pretty involved, but it turns out sooooo good. We eat it over egg noodles (like beef burgundy).
Venison Stew (from The New Basics Cookbook by Julee Rosso and Sheila Lukins)
2 cups chicken stock
2 cups Madeira (sometimes I add more red wine)
1 cup dry red wine
1 cup red wine vinegar (sometimes I use basil vinegar instead)
1/2 cup plus 2 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 teaspoons dried thyme
2 teaspoons freshly ground black pepper
8 juniper berries, crushed (sometimes I sub 1/4 cup gin)
1 bay leaf (I never have this, so I omit)
3 pounds boneless venison shoulder, cut into 1 1/2″ pieces
8 oz bacon cut into 1″ pieces
3 tablespoons flour
1 rutabaga (about 2 1/2 lbs) peeled and cut into 1/2″ cubes
12 small white onions (I just use a package of frozen pearl onions)
1/2 stick unsalted butter
2 teaspoons sugar
2 cups pitted dates (I've subbed raisins)
1 large fennel bulb, julienned ( I leave out)
3 tablespoons coarsely chopped flat leaf parsley
METHOD:
* In a large bowl combine the stock, Madeira, red wine, vinegar, 1/2 cup olive oil, garlic, thyme, 1 teaspoon of pepper, juniper berries and bay leaf. Stir well and add venison. Cover and marinate at room temperature for 2 hours.
* Preheat oven to 350
* Drain venison, reserve marinade. Pat meat dry.
* Place a large flameproof casserole under medium heat, add bacon, and cook until lightly browned and fat is rendered. Using slotted spoon remove bacon and set aside.
* Add venison to casserole in batches and brown quickly over medium-high heat, adding more oil if necessary.
* Return all meat to casserole, sprinkle with flour and stir well. Cook over medium heat for 2 to 3 minutes, then add reserved marinade, cook another 2 minutes.
* Add rutabaga to casserole and bake on center rack for 45 minutes.
* While venison is cooking, place onions in pan of cold water. Bring to boil, reduce heat and simmer for 5 minutes. Drain onions, rinse in cold water, slip off skins but leave root end intact. Cut in half lengthwise.
* Melt 2 tablespoons of butter in a skillet. Add onions, cook for 2 mins, add 1 teaspoon of sugar and cook 1 more minute until caramelised. Remove onions set aside, also set aside skillet.
* Add onions and dates to venison, stir gently. Cover casserole and continue baking until tender, 15 minutes
* Meanwhile, add the remaining 2 tablespoons of butter to skillet. Add fennel, cook over medium heat for 3 minutes. Sprinkle with remaining 1 teaspoon sugar, and 1 teaspoon pepper. Cook until caramelized, 2 minutes, and set aside.
* When the venison is cooked, gently fold in the cooked fennel, adjust seasonings, and sprinkle with parsley.
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