What can I do with deer meat?

Cowgirlu, congratulations, bad season over this way for us. The steaks because of the leanness, I do them in wine, I use a good red like a cabinet or shiraz. The roasting pieces I add fat to keep them moist at a lower heat. The stew, I do in again wine or a dark beer, I have to brown them well first, Bring them down from the high heat to simmer slowly for a good while.