Canyon, good job all around!

My wife is similar to your wife in not liking plain venison. However, she now adds ground venison at 50/50 for nearly every recipe that calls for ground beef.

Just last night she made chili that was half venison and half beef. She actually likes it better since the venison adds a little "richness" to the flavor of the dish. She also does spaghetti, burritos, stews, and no-sauce pasta dishes with 50% venison. It is also good when the other meat with the venison is pork sausage.

She did learn to put the ground beef in the skillet with the frozen venison to brown. You need the fat from the beef in the pan while thawing the venison, or it will burn since it has no fat.

Also, my processor makes excellent deer sticks (like Slim Jims). I usually make 2# of those. They are expensive, but very tasty. My youngest daughter is not a big fan of venison but could eat a pound a day of those if the fridge was always stocked!