I found this really old cookbook from Germany in a bookstore my wife was in, the problem was it is written in German. However, being the sluthful guy I am, I called a guy I used to work with who is from Germany and he translated the book for me. Measurements are all metric, but the recipes for Venison sound great. Spicy Venison Stew, Fried Venison with taters(ok it doesn't say tater), Marinated Venison Steak with Hunter's Sauce, and Venison Strip with Venison Creme and Spaetzle(fancy word for long dumplings). Can't wait to try these out. I will update if anyone is interested.
The impossible takes just a little bit longer