Thanks Gents!

Marukai, I have three "go to" recipes for the meat:

(1) For the backstraps I like cutting it into medallions and putting a pepper, coffee and rosemary rub on them and then lightly grilling or frying them. Just searing the outside and having it nice and rare on the inside.

(2) For hams etc. I like cubing it and making a "venison burgundy", the long stewing process in red wine keeps the venison nice and soft.

(3) For trim and less good cuts I like grinding it up and making either meatballs for Italian food or making Indian kebabs.