One from my father - marinade the backstrap in balsamic vinegar and olive oil for a couple hours, along with some TexJoy seasoning or other spices of your choice. Cut into small cubes with green peppers and onions, thread onto skewers, and grill as shish kebab.
Yeah, the one time my dad did venison ribs "traditional" style. They sucked.
I have no real experience with it, but a guy I knew was an avid hunter and cooker of hunted things, and I had some REALLY good venison stew that he made. He said that when he cooks a stew, he'll cut an apple or two (depending on how much he's making) into large chunks (quarters or eighths) and add it to the mix. When the stew is done he takes them out. He said the apple absorbs the gamey taste. I have no idea if he was full of it or not, but I do know that was some good meat.
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