Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is just seared on the outside, give them a bag of potato chips.

This classic dish gets a venison variation - egg noodles, sour cream, mushroom soup, onion and browned venison all stirred into a creamy concoction.

This hearty black bean chili is made with venison roast and seasoned with chili and garlic powder.

A version of sloppy joes made with venison instead of beef.

Old-fashioned lasagna with a twist!

A corn bake adapted from a recipe from the NWTF Women in the Outdoors Magazine.

A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the meat. This jerky is not brined or cured so it should be either refrigerated or frozen, if you plan on keeping it around for over 1 week.