Successful deer hunters have infinite serving options, from salt and pepper on the skillet to elaborate and nuanced. The following recipes from top U.S. chefs are used by permission from Field & Stream magazine.

• 2 venison loins, denuded and cut into 2- to 3-ounce steaks
• Salt and pepper to taste
• 1/4 cup canola or vegetable oil
• 1 onion, minced
• 1 clove garlic, minced
• 1/2 cup muscadine jelly (or whatever you have available)
• 1/4 cup red wine vinegar
• 1 cup red wine
• 2 tablespoons unsalted butter

Preheat to 500. Using a butcher's mallet, give each cutlet a small hit or two just prior to seasoning each one with salt and pepper. To a hot pan over high heat, add oil. Sear each cutlet, one or two at a time, in hot oil until it is brown on both sides. Place each browned steak on a sheet pan and reserve. Once all of the steaks have been cooked, add onion and garlic to the pan. Cook while stirring until they become translucent and soft. Add jelly, vinegar and wine and bring to a boil. While stirring at a hard boil, let the liquid reduce by half. Remove the pan from the heat and stir in the butter. Taste the sauce and season with salt and pepper. Prior to serving, reheat the venison in a hot oven. Be careful not to cook beyond medium-rare to medium. Serves 6.

Serving Tip: Place the cutlets on a plate with whatever potatoes or starch you're serving. Spoon generous amounts of the muscadine sauce over each one.

-- By John Besh, chef and owner of a New Orleans restaurant group that includes August, Luke, Besh Steak, La Provence and The American Sector.

• Kosher salt
• Freshly ground black pepper
• 1/2 tsp. ground allspice
• 1/4 tsp. ground star anise
• 1/4 tsp. cinnamon
• 1/4 cup plus 2 Tbsp. canola oil
• 4 venison tenderloins, 6--7 oz. each
• 1/4 cup (packed) prunes, chopped in 1/4-inch pieces
• 2 Tbsp. Armagnac (optional)
• 12 Tbsp. unsalted butter, softened at room temperature, cut in tablespoon-size pieces
• 2 cups peeled cheese pumpkin, cut in 1/4-inch dice
• 10 sage leaves, minced

In a bowl, stir together 1 1/2 tsp. salt, 1/2 tsp. pepper, allspice, star anise, and cinnamon. Whisk in 2 Tbsp. of oil. Rub mixture on both sides of each venison loin. Put prunes in a bowl. If using Armagnac, pour over prunes and set aside to soak. Heat 2 Tbsp. of oil and 2 Tbsp. of butter in 10-inch sauté pan over medium heat. Add pumpkin and cook, tossing and stirring every few minutes, until lightly caramelized on all sides, 15 to 18 minutes. Toss in prunes. Remove pan from heat and season with salt and four grinds of pepper, or to taste. Preheat oven to 350 degrees. Put 2 Tbsp. each of the oil and butter in a 12-inch ovenproof sauté pan over medium-high heat. When butter starts to sizzle and foam, add venison loins and sear for 1 minute. Turn them over and transfer pan to oven. Roast until an instant-read thermometer inserted to the center of loin reads 120 degrees for rare. Remove pan from oven and let venison rest on a clean, dry surface for 3 to 4 minutes. Meanwhile, heat a sauté pan over medium-high heat. Add remaining butter and cook until it melts and turns brown, approximately 1 minute. Remove pan from heat and stir in sage leaves. When sage leaves get crispy, set aside. Serves 4.

Serving Tip: Divide pumpkin and prunes evenly around four plates. Top each portion with a venison loin, a drizzle of brown butter, and crisped sage.

-- By Terrance Brennan, chef-proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, New York City.

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