Home Forums Hunting & Shooting Hunter's Campfire What's in your deer camp?

We've always eaten like kings at our deer camp. Several of our members, past and present, owned restaurants, diners, concession stands etc.
Probably our signature dish is Venison with Rosemary. Autofive and I cooked it for our September meeting. It comes out real tender. We pretty much multiply everything by 4 to feed our crew.
Ingredients:
2-3 lbs. of venison steak, cut 3/8" -1/2" thick. (Trim off all fat)
2 whole rosemary (ground is preferred, if available, 1 tbsp. or less to taste)
Garlic Powder
Pepper
2 cans Golden Mushroom soup
Burgundy wine
3-4 cups shredded Monterey Jack of Mozzarella cheese

Place steak in a kettle, add rosemary and seasonings to taste.
Add enough wine to just cover the steaks.
Cover the kettle and simmer on top of the stove for approximately an hour or until tender.
Drain the broth from the steaks and reserve.
If using whole rosemary, strain broth and remove any rosemary on the steaks.
Place the steaks in a Pyrex dish large enough for a single layer.
Mix the broth with the Golden Mushroom soup until the consistency of thick gravy.
Pour over steaks until covered.
Bake at 375 degrees for 1 hour.
The last 10 minutes, add shredded cheese on top.
Adjust all quantities to your taste.
Serves 4.

Any good venison recipes to share?

Jaegerschitzel, Spaetzle, mashed potatoes and usually brussels sprouts right out of the garden.