@R2elk We do venison sandwiches the same way. Best on hardrolls!
x2 on the fact that most beef recipes work well with venison.
x2 on the fact that most beef recipes work well with venison.
Venison is a very lean meat, so it will dry out and get tough real quick if you cook it too hot. Low and slow for venison, buffalo and elk.
We like venison browned, then simmered beef stock with onion & mushrooms, make into a gravy, served on/with mashed potatoes. I grew up with it this way. I think I posted the venison meatloaf recipe, but you have chunks not ground so that is out. I have found that recipes on line tend to have a lot of spices and seasonings that we don't like. I simply season with Lawreys seasoned salt and pepper, maybe garlic &/or onion powder.