Hunting season is almost here...I have alot of venison left over from last year...any ideas or recipes??

You could grind it all up for a Big BBQ hamburgers for your friends or get it to a homeless shelter for many people.

This is my Hungarian grama's recipe for Venison. Hope you enjoy!

Roast Marinated Venison recipe

ingredients

1 haunch of venison

1 tablespoon flour

2/3 cup (150 ml) 1/4 pt soured cream or natural yogurt

for the marinade

2/3 cup (150 ml) 1/4 pt red wine

1 1/4 cup (1/2 pint) 300 ml water

1 garlic clove, crushed

1 tablespoon chopped onion

1 tablespoon chopped carrot

little chopped celery

few mushrooms, sliced

6 peppercorns

1 bay leaf

method

1. Mix together the ingredients for the marinade and add the venison.

2. Cover and leave in a cool place, not the refrigerator, for 36 hours to 2 days. Turn from time to time.

3. When ready to cook, drain the venison. Spit roast if possible, with the marinade in a tray beneath to catch the meat drippings. Baste frequently with the marinade.

4. Alternatively, roast in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 allowing 35 minutes per pound.

5. Baste occasionally with the marinade.

6. Strain the marinade into a saucepan.

7. Mix the flour with the soured cream or yogurt and stir into the marinade.

8. Bring to the boil, stirring well, and simmer until thickened.

9. Serve this with the venison.

My mom did this and it tasted just like an awesome steak. Defrost the venison, dip in egg, and flour with salt and pepper and season all. Double dip to make it stick better. Fry each side until done. This is the best way I have had it and it gets the "wild" taste out. Good luck.

How about you don't shoot any more animals until you have finished what you have in the freezer now and really need the meat??? ;) H