It’s hunting season again and I now have some venison to play with. Anyone have any recipes they can recommend? My previous attempts were lacking in imagination and I would love to try something new.
I’m also looking for ways to use the liver and heart. I know I need to cook those up right away, yet I’ve never prepared either before and I’m a trifle intimidated.
Feel free to expand into other game species. Archery season is still young and we’re looking for some elk this weekend. 
Don’t know about venison offal, but for good venidon steaks I loved to make the following. Cut the steak into round one person portions.
Make cellery root (celariac) rosti, this is done by greating the celeriac using a large hole grater. Dry them on a paper towel mix with salt pepper and a little butter, then press them into 3 inch flat pancakes (use metal round cookie cutters to do this) They should be half inch thick and 3 to 4 inch diameter. You want 2 per person.
In a sauce pan, heat 2 teaspoons of sugar mixed with a teaspoon of port wine until the sugar starts to turn to caramel, add to this half a pint of good beef or venison stock, and half a pint of port wine. Boil until 3/4 of liquid has evapourated, then leave at a warm non boiling temperature.
In a frying or griddle pan, cook the venison steaks to rare or medium-rare, then place them in a warm oven with the serving plates to keep warm. Add 1/4 cup of port to the still hot frying pan, slosh arround quickly, and then add this into the sauce pan.
Put a knob of butter into the frying pan and cook the rosti in it until brown then turn and brown on both sides. At the same time add a handfull of dark berries to the sauce, and bring slowly back to boil.
Get the venison steaks out from the oven, pour off any juices into the sauce and then assemble thus.
You will have one steak per portion, and 2 rosti per portion, plus some heavenly ritch sauce.
Place a rosti in the middle of each serving plate, then place venison steak on top of rosti, and then the second rosti on top of that, pour the sauce arround the plate. Garnish with more of the same berries as used in the sauce. Serve with favourite vegitable side dishes.