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Print Friendly Recipe Recipe Information Source: Chris Ingredients Below are some preparation tips for venison. Preparation A great marinade: red-wine vinegar or vinaigrette, especially for steaks and loins. Ground venison is wonderful in chili, or almost every dish that uses ground beef (less fat to drain, too!) A mushroom-wine sauce goes well with the stew meat (easy variation: Create-A-Meal) Stuff garlic cloves or minced garlic in roasts before putting in the oven. A word of caution: be sure to baste the roast as it tends to dry out quicker than a fattier beef roast. Comments

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