When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.
My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. She raved about this flavorful main dish the entire time she was eating it!
-Liz Gilchrist, Bolton, Ontario
I had no choice but to lean to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous stew recipe came to be! —Gene Pitts, Wilsonville, Alabama
"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."
In Clear, Alaska, reader Janette Yingling rolls up venison tenderloin with thin slices of ham and Swiss cheese before baking. She serves the attractive venison rolls with crusty French bread for dipping in the broth.
Venison is a nice change of pace from turkey for a holiday meal. This meat loaf doesn’t taste gamey, and our guests enjoy it—especially the ones who stay with us during hunting season.—Lorraine McClain, Republican City, NE
My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy.
-Helen Featherly, Hamburg, Michigan