Last fall my daughter got her first deer (big one!) and we have lots & lots of meat in the freezer yet. Chops, steaks and burger mostly.
Looking for ideas. Marinating, smoking, adding ingredients, whatever! So far, besides grilling the backstraps, we’ve used some burger for chili, taco meat and homemade sausage. But that gets old after a while and I’m looking for something new!
(PS – pasta and high carb ideas would be out the window though as I’m on a low carb diet)
Idk, more than few months in a freezer it’s probably all freezer burnt to hel!. Won’t taste very good at all.
Send me your address and I can properly dispose of it for you. 
Steaks and chops are fantastic marinaded and grilled.
Slice it thin, coat with flour, fry in pan with a bit of oil, salt and pepper to taste. Serve on toast!
If you have any roasts left I like to put them in the crock pot with 2 packets of Lipton Onion Soup mix. Let it go for 6 to 8 hours. Love pulled venison sandwiches. Burger is always good in spaghetti and lasagna.
DT
We use straight venison burger in some things and some we mix with beef. Make anything you normally would. Good marinade and grill or brown and bake in a gravy or sauce like chicken or pork chops. Stir fry. Cube and deep fry, you can literally do anything.
Have you ever tried canning venison? Very easy to do and it works for anything you want to make quick and is tender as it can be. I don’t add anything to the jars just pressure can accordingly. It also frees up a lot of freezer space. I like to use it to make taco’s, stroganoff, hot beef’s, etc.
Venison stroganoff is always good. We also brown the ground and add a gravy and eat it over mashed potatoes or butter noodles
We do a sticky ginger venison over broccoli and rice. It is a nice change from the classic venison recipes.
google “Manny’s steak Sandwich”
I pretty much do this with all our chops.
I like marinating it in teryaki or other Asian sauce that you like, and stir fry it with broccoli and pea pods. Also, this is one of my favorite “rubs” for steak or chops, my wife doesn’t like plain grilled venison but loves this one. The salsa is good too, but not necessary.
http://www.themeateater.com/cook/recipes/cocoa-rubbed-venison-loin-with-an-avocado-strawberry-salsa
Thanks for the replies! I’m going to try some of these and see how it goes. My wife won’t touch venison, but she’s gone for the week so my kids just became my guinea pigs! 
Jerky or you could make some buck bacon or take the ground and mix with some pork and make breakfast patties.
The teriyaki suggestion would be a good marinade for some chunks threaded on skewers with onion, mushroom, and green pepper if you like peppers, then grilled and served over rice. Make a sauce with the left over marinade.
You could also try pounding out a couple steaks with a tenderizing hammer and saute them in butter laced with Lea&Perrins Worcestershire sauce, then served it up on hamburger buns with sliced raw onions.
Rub a 1.5″ thick deer steak in CJ’s seasoning, and sear it at 500 degrees, 2 minutes per side. Plate, enjoy.
I’ve learned that putting much better prep into venison when butchering leads to zero need for marinades, tenderizing, etc. at the time of cooking. We ate a roast and steaks from a 4+ year old muley buck while fishing on Oahe over the weekend and since the meat was aged properly, it was “cut with a fork” tender right off the grill.
Take 1/4 cup of soy sauce, 1/4 cup of honey and 2 tablespoons of hot chili garlic paste. Marinade steaks then grill.
We also use straight venison hamburger and black beans for enchiladas.
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