When faced with a stronger-than-usual bunch of venison, I go for the long and slow recipes.
With grind, we'll make Cincinnati-style chili.
With a steak or a roast, I'll throw it in the crock pot with a bottle of cheap Russian dressing. This makes EXCELLENT bbq-ish stuff.
After about 2 hours of cooking, the kitchen fills with the dead buck smell and it stays for about 2 hours more. By the time dinner's read-- say 4-6 hours-- the smell is gone as well as the taste. Another tip I use a couple TBS beef suet in a recipe like this. It makes it more beef-tasting.
