When an average-sized deer yields up to 70 pounds of venison, what's a hunter to do?

Steve Loder's solution was to keep a scrapbook of his favorite wild game recipes, along with some of his best hunting stories.

The scrapbook gradually evolved into three "Quality Venison" cookbooks. Steve and his wife, Gale, who live in Cranberry Township, sold about 64,000 copies nationally since the first book was published in 1998.

The original three books are no longer in print but have been condensed into what Loder calls a "best-of" volume: the 385-page "Quality Venison Cookbook."

The new book was published in August 2008 and offers recipes for grilling and smoking, Crock-Pot cooking, and preparing southern-style and traditional dishes, to name a few.

Loder said he gives Gale all the credit because she was the first to encourage him to sort out the details and put the recipes on paper.

"I started writing them down and clipping them from other sources like hunting magazines and newspaper articles," he said. "Then I modified some of the recipes into what we liked, substituting some vegetables or changing them however I felt it was appropriate."

Venison is a cost-effective and healthy way to feed a family, said Jerry Feaser, spokesman for the Pennsylvania Game Commission.

"Some of it is a time-consuming process, but other than the license fees and the bullets you used, there's really no cost," Feaser said. "Especially if you process it yourself, you'll be able to provide your family with many low-cost meals."

Venison contains one-fourth the fat of roast beef and half the fat of lean ham or salmon, according to Loder.

"It's very high in protein, very low in fat, with very low cholesterol and no antibiotics," Loder said. "In essence, it's like eating organic meat."

Venison tastes different than meat purchased from a grocery store, he said, and lacks preservatives that might be found in domestically raised meat.

"It's more flavorful, and it's a richer flavor than beef," he said.

People sometimes have a preconceived notion venison tastes gamy, Loder said, but proper care makes all the difference.

"The only things that make it gamy are spoiled fat left on the meat and cooked that way, or if it's been freezer burned, left in the freezer for too long or single-wrapped," he said. "No meat would taste good handled that way."

In addition to recipes and hunting tales, the book also includes information on how to process a deer.

Proper field dressing and careful processing are essential, Feaser said, adding hunters should wear latex or nitrile gloves as a safety measure.

"The better care you take in processing and butchering, the more you'll get out of it," Feaser said. "Start with actions you take while still in the field."

Processing a deer yourself can save time and money, Loder said.

"You know you'll get all your venison back, not someone else's, and you can carefully trim and debone it before you double-wrap it," he said. "You'll be amazed at the difference handling makes on the meal."

From start to finish, providing a meal for loved ones is gratifying for a hunter, Loder said.

"You're going to have satisfaction with every meal," he said. "Cooking and sharing your venison with family and friends is part of the hunting tradition that's so prevalent in Western Pennsylvania."

Loder will host a book signing and sampling event from 11:30 a.m. to 2 p.m. Dec. 19 at the Borders in Clearview Mall.

The book is sold at Borders and Donna's Hallmark at the mall, Barnes and Noble in Cranberry Township, and on the retailers' Web sites. It also is sold online at www.stackpolebooks.com or www.qualityvenisoncookbooks.com.

1 cup fresh mushrooms, diced½ cup onion, chopped1 garlic clove, minced1 tbsp. olive oil¼ good red wine½ tsp. oregano½ tsp. Italian seasoning½ tsp. basil1 (8 oz.) can tomato sauce1 cup pepper sauce or picante sauce½ of 6 oz. can of pitted black olives, cut in halfSalt and black or red pepper to taste8 oz. cooked pastaLightly brown mushrooms, onion and garlic in olive oil over medium heat in a medium saucepan with lid. Cook about 5 minutes, stirring lightly.Add red wine, oregano, Italian seasoning and basil; stir.Add tomato, pepper or picante sauce and sliced olives. Stir well and simmer on low heat, covered, for about an hour. Add salt and pepper to taste.Serve over pasta or on the Venison Loin Mozzarella.

1½ pound trimmed venison tenderloin¼ cup grape or strawberry jelly1 tablespoon Worcestershire sauce½ teaspoon garlic powder½ cup butter1 teaspoon salt½ teaspoon black pepperPlace all ingredients (except venison) in a coffee cup and microwave for 1 minute to melt butter. Pour half the sauce into the bottom of a baking dish. Lay venison in the dish and pour remaining sauce on top. Bake venison at 350 degrees for 35 to 45 minutes until medium rare. Place venison on serving dishes and spoon on sauce to taste.

5 lb. ground venison5 lb. ground pork butt1 to 2 tbsp. sage2 tsp. thyme1¾ tsp. crushed red pepper2 tbsp. fennel seeds3 cloves garlic, minced2 to 4 tbsp. salt1 to 2 tbsp. freshly ground pepper2 tbsp. onion flakes2 tbsp. Italian seasoningMix half the venison with half the pork and half the seasonings to make a 5 lb. pan of sausage.Mix the remaining meat and seasonings.Combine both pans for a total of 10 lbs. venison sausage.Roll onto freezer paper into 10 1-lb. balls or loaves.Wrap each with plastic freezer wrap and drop into 1 quart freezer bags for protection.

1 lb. bulk venison sausage½ c. Miracle Whip salad dressing½ c. chili sauce1 tsp. cayenne pepper sauce or to tasteSalt and pepper to tasteFry the venison sausage, crumbling the sausage as you cook it. Add the remaining ingredients, mixing well.Spread on crackers or serve as a sandwich spread.

1½ to 2 lb. big game stew meat or steak, cubed small¼ cup butter or margarine1 cup green onions, diced3 to 4 ounces pepperoni, diced2 tbsp. Worcestershire sauce1 tsp. salt1 tsp. black pepper1 tsp. garlic powder2 (15 oz.) cans diced tomatoes2 (15 oz.) cans refried beans1 c. taco sauce1 c. tomato sauce1 c. salsa2 c. water1 to 2 (4 oz.) cans green chili peppers1 to 2 (1¼ oz. packages taco or chili seasoning)Combine meat, butter or margarine, green onions and pepperoni in a 5-quart Dutch oven or stew pot with lid. Stir and cook over medium heat for 12 to 15 minutes.Stir regularly so mixture does not stick.

½ cup Italian style bread crumbs½ tsp. salt½ tsp. black pepper2 (8 oz.) venison loin steaks, about 2 inches thick2 tbsp. olive oil4 oz. sliced mozzarella cheeseCombine bread crumbs, salt and black pepper in a paper bag and shake to blend.Add steaks to bag. Shake well and press bread crumbs into steak.In a large skillet with a lid, fry the venison steak over medium heat for 5 minutes, timed so as to brown but not burn.Turn over the steaks and fry for another 5 minutes.Repeat turning procedure for 10 more minutes total.After 20 minutes total cooking time, top the steak with mozzarella cheese and cover for 2 minutes to melt cheese.Serve steaks topped with the Peppery Olive Pasta Sauce.