My first thought was: mini-burgers. In your place, I'd like to be able to compare flavours of the different meats, and I'd even add beef as a fourth as a "control".

I personally love ground antelope sloppy joes.. I make a home made sloppy joe sauce and then add the ground antelope/bison to them. It makes a great tasting/kid friendly sandwich and is so lean. It tastes a bit more "gamey" then regular beef, but it's so great!

Huge fan of venison bacon burgers. Cook the bacon first and then either crumble it in to the venison or pour a little of the grease into the venison before shaping it into patties. Top with fried onions, mushrooms, and cheese.

Also, my fiance makes venison meatloaf with crushed Wheat Thins instead of breadcrumbs. It keeps with the rich flavor and also seems to hold in a bit more moisture than regular dry breadcrumbs.

I have lots of experience with ground venison. When using it to make meatloaf I add some ground pork, to make the finished product more tender. I love it in chili. When using it for burgers my husband forms it into a ball, quickly dunks it in whole milk then pats it into a shallow bowl of seasoned flour, then fries it as usual. Venison is so lean it will not hold a burger shape without some work!

I have made meat loaf with bison, and adding some shredded apples to the mix helps give it some needed moisture.

Perfect fall flavors.

Get thee to Hank Shaw's blog

http://honest-food.net/

He's great with game, and although yours is probably farm-raised, it will still have some of that "gamey" flavor.

I love the mini-burger suggestion! I would definitely want to compare the flavors of the meat. What a great gift!

When we have venison we always turn it into breakfast sausage. (Best biscuits and gravy EVER) You could always add in some fat and spices and treat it like that.
Bison to me is always best as burgers or chili.
No idea about the antelope.

we eat lots of game here in South Africa and I often substitute beef with game in recipes. I bet you could make a great bolognaise with your ground meat, as well as meatballs in tomato sauce. If it's not ground, I often use game in stroganoff.

I don't have any experience with Bison or Antelope, but we eat ground venison throughout the year. I rarely buy ground beef. I use it in any application I use ground beef- burgers are the kids favorite, but I've made tacos, meatloaf, pasta, meatballs etc

As many others have noted, my family does a lot of bison burgers and venison chili.

In your post, you stated that you wanted to savor the flavors and not make it taste like beef.

Most of these examples, had highly spiced recipes in which I think you lose a lot of what you are looking for.

I would recommend making kofta kebab. Kofta is usually lamb, which can have a similar game taste distinct from beef. And flavors like garlic, mint, coriander and cumin will accent that. For the game meats, I would recommend lightening up on the mint, cumin, and cayenne, as their heavier flavors might mask the meat.

Some would recommend adding fat to the meat prior to grilling (butter or lard, 2 tablespoons / pound).

But, I would recommend that you go ahead and cook it full lean, then serve it will saffron rice. If needed you can add butter and salt to the rice at the table to make it richer.

I think it really depends on if the meat is wild or farmed or hunted semi-farmed. My family eats a lot of hunted wild meat and they always, always cut it with beef because it is low in fat, STRONG meat. Farmed meat will be a little fattier and nto nearly as strong. The bison is probably farmed.

I'd mix in some ground beef to the antelope and venison and probably use the bison plain. Bison is lovely.

NOT meat loaf. Ground venison cannot be used for dishes that are mainly hamburger (such as burgers or meat loaf) - you gonna get this gamy, metallic taste. If you are gonna do it, you must mix it with at least 1/3 ground beef (or pork). The best way to use ground venison straight is in dishes where ground meat is dispersed with a large amount of other ingredients, such as bolognese sauce, chili, or tamale pie. Wild venison is my primary meat, so trust me on this one. Here's <a href:="http://girlsguidetobutter.com/2010/07/delicious-tamale-pie">my crowd-pleasing tamale pie</a>, frequently made with venison.

Hmm that link tag didn't work so well, would this work better: http://girlsguidetobutter.com/2010/07/delicious-tamale-pie/

use them separately. bison is fantastic, use it anywhere beef is used, but antelope is really ... different ...you need to mask some of that "grassiness" but don't hide your bison's flavor!

I agree, you can pretty much use bison anywhere beef is used, they make great burgers, but with antelope and venison you need to find a good combination of spices that complement the flavor. You will want to avoid using sage, that is my experience, anyway. The antelope my husband hunts lives in an area where its main diet is sagebrush, and the flavor can become really overwhelming/inedible if you use the wrong spices. I find making taco meat from ground antelope works really well, the spices complement the flavor of the meat really well.

I love making meatballs with game meat, particularly venison. I serve them as is, no sauce or anything. Bison is a good substitute for anything you'd use beef in normally. Cowboy spaghetti would be good (basically a tomato meat sauce but with Worcestershire sauce, red wine vinegar, garlic, and cumin to flavor it instead of Italian seasonings). We usually make it with elk, sometimes bison or lamb.

Keep in mind all of those meats will have much lower amounts of fat than beef.