File photo Venison steaks can be grilled and served with a variety of side dishes to please any palate.

Venison shish-ka-bobs

1 pound venison cut into one-inch cubes

Field-dressed venison marinade

1 cup Italian dressing

1 large onion, cut into one-inch squares

1 large bell pepper, cut into one-inch squares

Mix the venison marinade with the Italian dressing. Add the venison cubes and marinade 24 hours in non-metallic containers. Steam the onions and peppers in 1 cup of water for 3 minutes. Alternately skewer venison, peppers, and onions on a skewer. Grill over hot coals until desired doneness.

Field-dressed venison marinade

2 cups red wine

1 cup olive oil

1 tsp salt

1 clove of garlic, crushed

1 onion, finely chopped

1 bay leaf, crushed

2 small chili peppers

Combine all of the ingredients, cover meat in a non-metallic pan. Refrigerate overnight to tenderize and remove the "wild game" flavor.

"El Supremo" Venison Meatloaf

2 pounds venison

2 cups bread crumbs

1 cup beef broth

1 cup tomato sauce

2 eggs slightly beaten

1 tsp salt

1 tsp Worcestershire sauce

1 tsp sugar

1 tsp celery

1 tsp sage leaves dried, crushed

1 tsp oregano leaves dried

1 tsp black pepper

2 small tomatoes, peeled, halved, and seeded.

Pre-heat oven to 325 degrees, grease 9 inch-by-5 inch loaf pan; set aside. In a large mixing bowl, combine all ingredients except tomatoes; mix well. Put half of the meat mixture into prepared pan. Arrange tomatoes on meat mixture, leaving space around the edges of pan. Spread remaining meat mixture over tomatoes, pressing well around edges to seal. Bake until well browned, about 1 1/2 hours. Be sure to let stand 10 minutes. Remove to serving platter and go to town.

Venison burritos

2 pounds venison Roast

1 20-ounce can of whole peeled tomatoes

1 12-ounce can Rotel tomatoes

1 medium onion, sliced rings

1 eight-ounce can of green, sliced chiles

12 12-inch flour tortillas

1-1/2 tsp dill weed

1 tablespoon garlic powder

1/4 cup Worcestershire sauce

1 teaspoon oregano

Place roast in pan and add water until it covers about two-thirds of the meat. Add all but chiles, onion, and tomatoes. Cover and cook on low three-four hours. Drain water and shred meat and mix in tomatoes. Cover with onion rings and chiles and cook until onions are soft. Stir mixture and add to tortillas as desired. Serve immediately or keep warm.