Fish Stalker - tried the slow cooked cream of mushroom recipe a couple weeks ago with a venison roast left over from last year. Threw in a sweet onion, some salt and pepper, and worcestershire (sp?). WOW. Now officially my favorite recipe if you've got the time (6-7 hours).

Other than that, I like to slice the steaks really thin (about 1/3") and grill hot and fast, usually with some salt and pepper or montreal seasoning. I just did this year's tenderloin in the fry pan, sliced thin, on HOT with flour and a little montreal - turned out great, although it's hard to screw up tenderloin unless you overcook it.

FYI, I found the cream of mushroom recipe at www.allrecipes.com. They have quite a few venison recipes, and they're rated so you have some idea from the good and the bad.

Now I'm ready to go home and eat. Cheers.