At this point in the year, those with a freezer full of venison are often out of ideas of what to make with it.

I use venison just like beef and substitute ground venison for many of my regular recipes --- venison meatloaf, venison tacos, venison meatballs.

(Four recipes that highlight honey.)

However, I usually get stuck when ground venison is gone and I have venison steaks to use up. So here are a few of my favorite ways to use venison that isn't ground!

Venison gyros

2 Tbsp. olive oil

1 1/2 Tbsp. ground cumin

1 Tbsp. minced garlic

2 tsp. dried marjoram

2 tsp. ground dried rosemary

1 Tbsp. dried oregano

1 Tbsp. red wine vinegar

3 pounds venison, cut to 1/4" thick strips

1 (12-ounce) package pita breads

salt and pepper to taste

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt and pepper in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator.

Heat a large skillet. Cook the venison strips until browned on the outside. Piled the meat onto warmed pitas and add tatziki or cucumber-sour cream sauce.

(Acorn flour chocolate chip cookies recipe)

Tamale Pie

Tamale dough:

2 cups instant Masa Harina

1 tsp. baking powder

1/4 tsp. salt

2 cups chicken broth

1/2 cup vegetable oil

Filling:

2 Tbsp. vegetable oil

2 pounds sliced venison steak (can use ground too)

1 small onion, finely diced

3 cloves minced garlic

1 (10-ounce) can green enchilada sauce

2 Tbsp. cornstarch

1/4 cup water

1 tsp. chili powder

3/4 tsp. ground cumin

1 cup beef broth

Whisk together dough ingredients until it becomes a soft paste. Cover bowl and let rest for at least 15 minutes.

Preheat remaining oil in skillet over medium-high heat. Add venison and onions. Cook until meat is no longer pink. Add garlic until lightly browned, and then stir in enchilada sauce.

In a small bowl, whisk together cornstarch and water. Stir in chili powder, cumin and broth. Add to meat mixture and stir to combine.

Layer meat mixture in a casserole dish, gently spread tamale dough over the top of the meat mixture. Cook at 350 degrees until tamale dough is set.

Easy slow cooker venison roast

3-pound venison roast

2 cups sliced carrots (or baby carrots)

4 cups cubed potatoes

4 strips of bacon, optional

1 package French onion soup mix

Layer potatoes and carrots in the bottom of a slow cooker. Top with venison roast. Cover everything in dry soup mix. For additional flavor, lay the strips of bacon on top of the roast.

Cook on low for 8 hours, or until venison roast is done all the way through. Test by pulling apart meat with a fork.

Serve with gravy and biscuits!

(Wild game jambalaya recipe)