By Doug Leier

Venison recipes amount to the hundreds, maybe even thousands if youre creative enough

When it comes to fish and wild game cooking, Uncle Lynn is the beginning and the end, though you may have to take this with a grain … err, dash of salt and pinch of pepper. His wild game cooking philosophy permeates from the mantra of "don't hide the flavor, work with it and enhance it. Embrace it for what it is."

His philosophy revolves around not masking the taste with excessive marinades and sauces, but rather, giving it your own personal twist.

Figure this: If you don't like chicken or beef stir fry, it's probably more about the stir fry than the ingredients. If you do enjoy a Hawaiian kabob with traditional beef steak, then a teriyaki venison kabob may be just the twist that has you salivating for more.

Glazed venison pate is not your idea of fine dining? Live on the edge. Maybe curried deer is a better option.

To preface this discussion on new and unique venison recipes, keep in mind that the quality of a final dish depends heavily on initial care and preparation in the field. During and immediately after the kill, do your best to keep the meat clean and cool.

No matter what happens in the kitchen, if meat is dirty or spoiled there's no recipe that can transform it into tasty fare.

With more deer hunters taking the field, and even adding multiple deer to the take, here are a few tips from Uncle Lynn as your freezer begins filling with venison.

* My latest and greatest is something called venison sauerbraten. Spell it however you'd like but begin with good, clean venison free of connective tissue. Put any marginal cuts away to the side and save those for sausage. For this dish we want 1 inch-by-1 inch cubes of deer. Sautée in olive oil, not crunchy but brown. Add in mild red wine and then add sour cream; salt and pepper to taste. It's quick and easy, but not how we traditionally enjoy venison.

Its extremely important to take good care of your game, especially with warm weather

Finally we need to create the "sauer," which is simple. Just add a balsamic vinegar. Add crushed ginger snaps and simmer it into a thick sauce. This is best served over noodles; I prefer a green spinach noodle.

My next choice is venison lasagna, not with ground venison, but rather with thin sliced deer strips. Again, I would prefer a nice cut from the round. Cut across the muscle into quarter-inch thick strips and layer that in with your traditional lasagna. One other suggestion is to add one or two egg whites into the marina sauce. And my own preference is also to use ricotta cheese. This enhances the taste of venison, and any lasagna, for that matter.

And Uncle Lynn adds emphatically: "Don't get stuck in rut, there's a world of opportunities just waiting. We've become to complacent, cooking wild game the way it's been done for decades. Which is fine if that's what you enjoy, but open your eyes and mouth to other possibilities."

With white-tailed deer opportunities at record levels, the excuse "I'm tired of venison sausage, brats, jerky or any traditional method," is no longer valid. As Uncle Lynn can attest a little imagination and preparation is all you need.

If you don't believe me log on to the Web and do a quick search and you'll find even more possibilities.