You can continue the enjoyment of the hunt by bringing the harvested venison into the kitchen and prepare it using wild game cookbooks. Here are some wild game recipes for you to try.

Venison Swiss Steak 

• 1-1/2" thick round steak (1-2 lbs)
  3 large onions, thinly sliced
  1 medium stalk of celery, sliced
  1 C tomatoes
  2 Tbl Worcestershire sauce

Coat venison with flour and season with salt and pepper. Brown meat in 2 Tbl cooking oil and add other ingredients. Cover tightly. Cook in 350 degree oven 1-1/4 hours. Serves 2-4.

• Jetsy and Andy Murray, Dillsburg PA
• To Heck With Gravy, page 32

Tips:

1. Frequently we hear people say they have tried wild game and that they didn’t like it. They say it tasted different. It didn't taste much like beef.
   Well, why should it taste like beef? Venison isn’t beef. Rabbit doesn’t taste like beef either. Each meat has its own characteristics and flavors that belong to it. It is unfair to the meat to expect it to taste like beef. Appreciate the subtle taste differences you may find from one species to another. That's part of the pleasure of preparing and eating wild game.
2. Wild meat doesn't have fat between the muscles (marbling) so it needs to be cooked slower and with liquid. The only exceptions are the loins, which are best cooked by grilling or broiling for a short time. The meat should only be cooked to the medium stage. Cooking beyond only dries out the meat more and makes it tough.
3. The flavor of wild meat depends a lot on how it was handled before you get ready to cook it. If the meat is not handled properly in the field and during butchering it will not have the best taste. Be sure that all fat has been removed, and bone out the pieces as both fat and bone can affect the flavor of the meat. The meat also takes longer to cook near bones.