Venison contains less fat and calories than many other red meats. You can  enjoy the nutrition of red meat in your daily diet without the problems associated with the fat content of beef, pork, or lamb.
The taste is delicious!  Fallow venison is mild and lean and it can be substituted in most of your favorite beef, pork, or lamb recipes.
Here are some recipes for cooking venison but I found that there was not an abundance of venison recipes to be found so I will list the ingedients that I’ve found to work well with venison. Be careful not to overcook venison. I found that venison is very easy to overcook.

• Liquid smoke
• Soy sauce
• Ginger
• Garlic
• Olive oil
• Montreal steak sauce

Marmalade Roast Venison

Ingredients

Method

Venison Shoulder Roast

Score roast in shallow cross cuts and insert small pieces of fresh garlic. Sprinkle with salt, pepper, and mint. Spread marmalade thinly over the top of the roast. Bake in preheated 400 degree oven for 1/2 hour then reduce heat to 325 and continue cooking 15 minutes per lb.
Gravy made from this recipe is rich and delicious.

Garlic cloves

Orange marmalade

Salt & Pepper

Dried crushed mint leaves

BBQ Venison Ribs

Ingredients

Method

Venison ribs (4-5 lb.)

Brown ribs in 400 degree oven for 1/2 hour. Reduce oven to 350 degrees. Mix remaining ingredients together and pour over ribs. Continue cooking til ribs are done (approx. 1 hour). Serve with rice and fresh vegetables.

1 cup Ketchup

1 T white vinegar

1/2 cup Brown sugar

Salt & Paprika to taste

1/2 half cup of water

Oriental Venison Suey

Ingredients

Method

Cold roast venison strips (2 cups)

Combine soy sauce, sherry and sugar; pour over meat. Set aside. Heat oil in wok. Stir fry carrots, green pepper, onion and mushrooms for 2 minutes. Mix cornstarch with water, stir into meat mixture. Add meat mixture, bean sprouts and water chestnuts to wok. Stir fry about 2 minutes til sauce thickens. Serve over rice.

1/4 cup soy sauce

1/4 cup sherry

1 tsp. sugar

2 tsp. oil

1 each carrot, green pepper and onion, sliced

1 cup sliced mushrooms

1 Tbsp. cornstarch

2 Tbsp. water

1 cup bean sprouts

1/2 cup water chestnuts, sliced

Venison Maple Stew

Ingredients

Method

1/4 cup flour

Combine flour and seasoning in a plastic bag. Add meat and shake bag to coat meat. Brown meat in hot oil. Add tomatoes, onion, water, wine and maple syrup. Bring to a boil, cover and simmer over low heat 1 1/2 to 2 hrs or until meat is tender. Add potatoes, carrots and celery. Continue cooking 20-30 minutes or until vegetables are tender. Thicken stew with 2 Tbsp. flour blended into 1/4 cup of cold water. 6 servings.

Salt & pepper

1/4 tsp. each ground ginger & garlic

2 lb. venison stew

3 tsp. oil

1- 19oz. can stewed tomatoes

1 med. onions, sliced

1 cup water

1/2 cup cooking wine

1/4 cup Maple syrup

5 cups potato & carrot chunks

1 cup diced celery

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