Ground venison makes amazing baked meatballs. Mix a pound of meat with two whole eggs, two pieces of garlic (minced), parsley, bread crumbs, and parmesan cheese. Roll into balls and bake on a cookie sheet. VOila! you can use them in soup or in other ways.

Venison is very lean, so it can certainly seem dry depending on how it is prepared. When we process fresh venison, we mix the ground meat with ground pork (about 60% venison, 40% pork) to give it a texture more similar to lean ground beef. I then use that just as I would ground beef - I brown in a pan and throw into chili, tacos, marinara sauce for spaghetti or lasagna.

The whole cuts of muscle do well in the crockpot. I usually use a venison roast, but a steak or a backstrap works as well. Put in crockpot and cover with a packet of brown gravy mix and a packet of ranch seasoning. Add some water, and maybe throw in some potatoes, onions and carrots. Eight hours on low.

I use elk and venison as much as I can and always have.My secret to meatloaf is onions, garlic and shredded cheddar cheese. Since we eat low carb I have used pork rinds for filler. I use lots of garlic and have adapted old German recipes that cook slow and braise most cuts. Rouladen is especially good, beef broth and mushroom cooking sauce is good on egg noodles or mashed potatoes(not LC).My husband and son have even grilled steaks(medium rare) but do not over cook! Good luck eating organic meat with no hormones.