I just found a site that’s great for recipes:

www.allrecipes.com

They have numerous venison recipes. I’ve also taken a lot of beef recipes and substituted venison. That usually works. Here’s our latest attempt. It was awesome:

Cracked Black Venison

The other source of venison recipes that we’ve adopted is Kate Fidducia’s Cooking Wild in Kate’s Kitchen It’s available from the Outdoorman’s Edge Book Club. Kate is the wife of Peter “the Deer Doctor” Fiduccia.

One of my alltime favorites is dirt simple. I learned it from a couple who let me hunt their property:

Sue and Hugh’s Beat-it-Dead Breakfast Venison:

Take medallions of venison and tenderize by beating all the blood out with a clean claw hammer. Dip in flour seasoned as you would your favorite fried chicken. I usually use just salt and pepper, but Kroger Chicken Seasoning is awesome. Fry in vegetable oil or bacon fat. Serve with white sausage gravy.

Sue and Hugh had a wood block and a shiny claw hammer set aside in the kitchen for just this purpose. I use a tenderizing hammer.

For those not familiar with Cincinnati Chilli:

As a Cincinnati native, I cannot conceive of life without Cincinnati Chilli. It’s actually a Greek derivative dish, so don’t try to judge it against Tex-Mex or any other chilli. It was invented by small group of Greek restarauntuers that served the downtown crowds. Chilli, chilli with beans, chilli on spaghetti. Chilli topped with chopped onions and grated cheddar cheeze. By the time you go to school in Cincinnati you know your three-ways from your four-ways. The original recipe is still served at Camp Washington Chilli. Some prefer Skyline. I love Dixie Chilli and Gold Star. The key to Cincinnati Chilli is using tough cuts of beef that will stand up to up to 36 hours of slow cooking. As a result, all the bovine head meat east of the Mississippi ends up getting shipped to Cincinnati for Cincy chilli.

If you have a tough old buck and want to do something with him, get hold of a good Cincy chilli mix– Gold Star is great. Skyline is milder. Cook it up according to directions and serve over spaghetti with a topping of chopped onion and shredded cheddar. The longer you cook it, the better it will be. The leftovers are better than the original.

Getting hold of the dry mix may be a problem. If you have a Kroger store in your area, just ask the manager to get you some. Otherwise, check out this site for online ordering.

http://www.goldstarchili.com/orderform/

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