A colleague of mine is a hunting and cooking fool, and is always talking about what she whips up with her venison. She uses the ground meat the same way you would use ground beef - hamburgers, spaghetti bolognese, etc.
If she has backstrap, she tenderizes it and make chicken friend steak.
If she has tenderloin, she wraps them in bacon, pan sears the top and bottom, then finishes to medium rare in the oven.

by far- venison with Juniper berries- 'cervo al ginepro' in Italian- here is a lovely recipe from BBC Food http://www.bbc.co.uk/food/recipes/venisonwithjuniperbe_84738

We used to make venison tacos with the ground meat. Could really tell the difference other than they are a little more dry than beef.

If you haven't cooked it before, be prepared for a very strong smell. Unfortunately (for me I guess) the smell of venison cooking, really puts me off of eating it.

My absolute favorite way of cooking venison is also probably the easiest because it uses a slow cooker! We usually use a neck roast for this, but it works for any part.

Cut one or two onions into eighths and place on bottom of slow cooker. Sprinkle salt and pepper onto roast, then coat roast generously with dijon mustard and one jar of some type of jam (apricot or cherry have been our favorites) and place on top of onions. Pour one bottle of pale ale over roast. Slow cook for 10 hours or until meat is tender.

Sooooo good! Serve over rice, mashed potatoes or polenta.

BTW, using something sweet, like a sweet jam, is the ticket for balancing the strong smell and taste that venison can have.

low and slow. The slow cooker is your best friend for venison. It has a tendency to get tough and dry fast, so it works well in stews, chili, really any winter slow cooker dish you love.

I use ground venison for meat sauces with spaghetti.

Also, tenderloin marinated in brown sugar and soy sauce wrapped in bacon is heavenly. Pan seared quickly, and finished in the oven.

Good suggestions, above. If you really have a lot and fear letting it go to waste I will pass along what a friend of mine does. He has it professionally ground with some full-fat pork and sausage seasonings. This is a good way to add some variety and it also makes a good gift.

My husband hunts and venison is the primary meat we use all year - I don't even remember the last time we had beef. The most important thing to remember about venison is that it is MUCH leaner than beef. For example, we use ground venison in place of beef but we grind it together with beef suet (fat) - you can get this at your local butcher. Usually we add between 10 and 30% visually. I also always add bacon or butter - if you cook a steak, cook it in some butter.

I am a firm believer in not overcooking venison. I cook steaks, tenderloins and backstraps to just medium rare - this will make your meat less tough and gamey (I'm convinced that strong venison flavor is enhanced by cooking the meat into shoe leather). I also try to find recipes for kebabs or stir fries. I marinate meat cubes in onions, garlic, ginger, soy sauce and brown sugar and then serve with peanut sauce.

One more thing! This website has some great recipes for venison: http://honest-food.net/

I will third the comments about venison being very lean. I like the idea of grinding it with some pork fat/sausage or using the quick cooking techniques you would use with a pork tenderloin.

If you do have some meat with a lot of connective tissue (the deer equivalent of chuck roast), you may be able to get away with low & slow, but you'd want to cook in liquid like a pot roast, a slow cooker, or a braise and make sure you're using the right cut of venison.
Lastly, I am extraordinarily jealous of your bounty!

I put a salt stick out for them and it makes them very happy! Then they prance off into the woods alive and well, and hopefully stay that way!

Sorry I don't have a recipe but I've had venison fajitas before and it was very good. Maybe you can find a recipe online.

Be careful with going low and slow for all cuts of venison! It's so lean and easy to toughen up. The backstrap is fantastic served medium rare. Here is a recipe for a backstrap:

http://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/venison-with-morel-sauce/

Also, recently found a good blog with elk recipes:
http://nevadafoodies.com/tag/game-meat-recipes/

If you find the venison is too gamey for you marinate it overnight in milk. This also helps to make it more tender.

I often prepare it by dredging it in seasoned flour and doing a quick pan fry. Delicious!

Lots of good meat suggestions there. If it's all cuts of meat, and it turns out that you don't really like it, there's likely to be a game processor in your area who will turn it into sausage for you. My bf doesn't like venison, and I like to hunt, so I cut steaks for my friends who want them, and take everything else to the local butcher shop, where they mix it with pork and make amazing sausage. The one I use offers all sorts of sausage (smoked polish, german, salami), plus pan sausage, tamales, and jerky.

However, depending on the game laws in your state, you may need to have the deer tags to get it processed. Call and ask before you show up!

This is how my dad taught me to prepare venison, it turns out very delicious and doesn't taste "gamey" at all.

1. Season meat with salt, pepper, and garlic powder.
2. Tenderize meat using an empty, rinsed-out beer bottle, small side down.
3. Pat both sides with flour.
4. Fry in hot oil (I usually use canola, but olive is tasty too) for a few minutes on each side, until it's done to your liking.

Delicious! And very easy.

My boyfriend does a lot of hunting so we have quite a bit as well. Marinades help the flavor and we mix suet in with the ground meat as well (only 2% though). Basically anything you do with beef you can do with venison... or elk... or moose... etc. You just have to figure out what flavors you like with it. Unfortunately that can be trial and error.

My cousin once made a pulled meat barbecue in the slow-cooker. We actually ate it for Christmas dinner! It was delicious. Sorry, I don't have a recipe.

One of my favorite ways to cook a venison roast is in a crock pot with onions, beer, home canned tomatoes and beef stock... simple and delicious.