So, let me know, what are your favorites?  What do you like to drink with a good steak?  For Elk or Deer?  

For me to this point its been really hard to beat a marinaded steak grilled over a log fire.  

   *   1 cup vegetable oil
   * 1/2 cup soy sauce
   * 1/3 cup red wine vinegar
   * 1/4 cup fresh lemon juice
   * 3 tablespoons Worcestershire sauce
   * 1 tablespoon freshly ground black pepper
   * 2 tablespoons Dijon-style prepared mustard
   * 1 onion, sliced
   * 2 cloves garlic, minced

Enjoy, Dan

i make a pretty wicked elk stew.drink cold cold milk with it.

cubed elk meat...2x2 cubes browned
red potatos cubed to preference
sweet onion diced
green onion diced
carrots sliced to preference
salt/pepper desired amounts
one cup cooking sherry
two bullion cubes
two cups water.
toss in pot put lid on and cook until potatos are easy to pierce with fork.either at home or camp.usually 1 to 1 1/2 hours.cook low and slow.add different things if you like....yum....

Cooking in a cast iron skillet seems to just be better to me.  This recipe from Dean Torges is my favorite way to do up venison.
http://bowyersedge.com/venison.html

Here they have all kinds of recipes.
http://tradgang.com/noncgi/ultimatebb.php?ubb=forum;f=7

Dan, your recipe looks almost spot-on to the last one I tried a couple weeks ago.  Very good stuff.  To answer the other question, all my venison recipes usually start with 3 fingers of Woodford Reserve bourbon for the cook.

nice guys!  and thanks for the links too, I'll be making some stew this week papa bear!  And for me its a micro brew.  OR even a root beer, or water...

Salt and pepper, VERY hot grill, seared for three minutes on each side until medium-rare.

Glass of zinfandel, spinach salad, good bread. YUM!

hilarious, been here for several years and did not realize this forum existed!

NorhternCaliforniahunter,  

being from Cali you would enjoy wine with venison!

Really simple baked steak reciepe.  One can each of cream of celery, french onion, and golden mushroom soups.  Use around 1 1/2 pounds of steaks.  I season the steaks and brown/sear them in a frying pan.  Don't over cook them.  You can roll them in seasoned flour as well if you like.

Place them directly into a backing pan and cover with the soup mixture.  I usually set the soup cans in warm water then mix them together in a big bowl.  The cream of celery and the mushroom soup can be really thick if not warm and it helps them mix together easier.  Put in a 350 degree preheated oven and back covered for 45 minutes.

Not fancy but he soup mixtures have a wonderful flavor.  I'll grill a little toast sometimes to sop up the gravy with.  You can also use deer burger (or any other burger) and make patties similar to salsbury steak and cook the same way.  I imagine you could throw some tater chunks as well.

Aaron