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"The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews.

Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for..."

Ingredients: dark brown sugar, venison tenderloins...

"When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they..."

Ingredients: venison, Tony Chachere's Seasoning...

"Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time."

Ingredients: dry mustard, dry sherry...

"For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know."

Ingredients: ground cardamom, dried oregano...

"Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser."

Ingredients: Dijon mustard, fresh ground black pepper...

"Makes great beef jerky! Great to take on trips, camping, hunting,..."

Ingredients: garlic powder, boneless beef rump roast...

"These little appetizers are an all time favorite of Texas hunters. Just know that they are very hot with the rub and the jalapenos, so eat with caution. Prep time includes marinating 24 hours."

Ingredients: corn oil, dry rub seasonings...

"Now who said it couldn't be sophisticated?
The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season.

From the NYT Heritage Cookbook in the 70s. New York."

Ingredients: lean bacon, fresh ground pepper...

"my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef"

Ingredients: pepper, dried onion flakes...

"It's just dovely"

Ingredients: dove breasts, mushrooms...

"This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time.
These also work well as an appetizer."

Ingredients: venison tenderloins, apple cider...

"This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. You can leave out the liquid smoke and use a maple breakfast sausage for a sweet taste...."

Ingredients: Morton Tender Quick salt, ground venison...

"My cousin and her husband grilled these one night for an appetizer and they were delicious. Whoever had cleaned these dove had just "popped out the breasts", so there were no little legs and no skin. I prefer whole birds because I think they stay more tender and I love to eat the little legs, but either way will work. You could use quail..."

Ingredients: honey, doves...

"Truly delicious! The staff where my son works decided to have a wild game potluck lunch. He brought this recipe home and conviced me to try it... and yes it took a little convincing, but he made a believer out of me. Give it a try with Ritz or Club crackers!"

Ingredients: Dijon mustard, dill weed...