What are some good recipes or side dishes for deer steaks?

Besides the basic grilling of steaks, does anyone have any creative recipes or sides to go with it? Or even different seasoning tips?What are some good recipes or side dishes for deer steaks?
VENISON STEW





1-2 lbs. dear meat (chops or roast or steaks)


4 med. potatoes


2 carrot sticks


2 celery sticks


1 med. onion





Cut meat into cubes. Brown. Add 4 cups water and 1 package beef stew mix. Turn heat to low, simmer for 2 hours. Add diced potatoes, carrots, celery and onions. Cook until vegetables are done.What are some good recipes or side dishes for deer steaks?
garlic mash potatoes an regreat sides for steaks. just look at websites like food network for the recipe
make a deer steak rub with sugar, adobo seasoning and ground rosemary. rub them well let sit for 6 hours andd grillem.





i like polenta cakes with deer. try this recipe for my sun dried tomato polenta cakes...





* 1/3 cup julienned sun-dried tomatoes


* 3 tablespoons hot water (optional)


* 2 large eggs


* 1/3 cup extra-virgin olive oil


* 2 tablespoons honey


* 1 teaspoon dried basil


* 1 teaspoon dried oregano


* 1-3/4 cups unbleached all-purpose flour


* 3/4 cup finely ground polenta or cornmeal


* 3/4 teaspoon salt


* 1 teaspoon baking powder


* 1/2 teaspoon baking soda


* 3/4 cup buttermilk or low-fat plain yogurt


* 2/3 cup (2-1/2 ounces) unsalted pistachios


* 1/2 cup (2 ounces) grated Parmesan cheese





Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform pan or pie pan.





If the tomatoes are dry-packed, cover them with the hot water and let steep for 5 to 10 minutes to soften.





In a large bowl, beat the eggs with a whisk or an electric mixer until light. Blend in the oil, honey, and herbs. In a medium bowl, combine the flour, polenta or cornmeal, salt, baking powder, and baking soda. Stir to blend. Stir the dry ingredients into the egg mixture alternately with the buttermilk or yogurt in 2 increments. Beat until smooth. Stir in the tomatoes and any liquid. Reserve 2 tablespoons of the nuts and 2 tablespoons of the cheese for the topping and stir the remainder into the batter. Spread the batter evenly in the prepared pan and sprinkle evenly with the reserved nuts and cheese.





Bake for 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold right side up on a wire rack. Serve warm or at room temperature, cut into wedges.








or bake this on a sheet tray and use a cookie cutter to cut out cakes.





you can make a nice seasoned butter for your polenta cakes by softening 2 lbs of butter. then grind up some oregano, rosemary and basil in a food processor throw in some garlic and chopped chives sling in some grated parmesan too....put all this in a mixer and whip it up. put it into a pastry bag and pipe small rosettes on a sheet tray w parchment paper then freeze for lil herb butter flowers!!!

dvr