Two good venison recipes are venison sausage and venison chili. The sausage takes about 28 total hours to cook, but only two hours to prepare. The venison chili takes about an hour and a half to cook.
To make the venison sausage, mix 1/4 cup each of sugar and mustard seed, 1/8 cup each of garlic powder and black pepper, and a cup of salt with 12 pounds of cubed pork and six pounds of cubed venison. Grind the meat mixture in a grinder, and then transfer to a mechanical sausage stuffer. Fill about 15 feet of pork sausage casing, twisting the meat into sausage links two at a time. When done, place the sausage in a smoker for eight to 12 hours before eating.
To make the venison chili, take a large saucepan and cook four strips of bacon to render the fat, about five minutes. Remove the bacon and drain the meat on paper, and then add 2 1/2 pounds of cubed venison to the saucepan. Cook until seared and set aside. Add a cup each of chopped onions and green bell peppers along with two cloves of crushed garlic and cook until tender. Pour in a cup of dry red wine and a tablespoon of tomato paste before bringing the mixture to a boil.
Stir in a tablespoon of chili powder and a teaspoon each of ground cumin, coriander, dried oregano and cayenne pepper along with a can of chopped tomatoes and a cup of beef stock. Lightly season with salt and pepper, and then simmer for up to 45 minutes before adding the venison. Cook and stir until hot, or about four minutes.