Complement your venison recipe with delicious sauces, the perfect wine or cheese, and unique side dishes. Wine Wine with Venison Steaks and Chops.  We suggest a fine Pinot Noir with deer venison prime cuts such as steaks and chops.  Be sure to let it breathe ten minutes in the bottle before serving and a good serving temperature is from room temp to 54 degrees F.   Wine with Venison Summer Sausage.  If you are tailgating or trail riding, take along some  venison summer sausage with a Boar's Head White Cheddar Cheese (softer) orManchaca Goat Cheese (harder) and some fresh baked Pillsbury Crusty French Bread  [on the shelf with the refrigerated rolls of biscuits.]  Select a polished Proseco wine which is bubbly and sharp.  (It's the wine all the Tuscan folks take with them to picnic in Italy.)  Martini and Rossi Vintners make a very fine Proseco wine.   Condiments, Sauces and Accompaniments Your imagination and taste buds are all that limit you in cooking creatively and deliciously with venison.   Let's take a page from master chef Stephan Pyles of Stephan Pyles Restaurant in Dallas:  In his cookbook, "The New Texas Cuisine," he lists these mouthwatering recipes: Black Buck Antelope with Smothered Onions and Sweet Potato Tamales. Carpaccio of Black Buck antelope with Cascabel Chile Aioli. Coriander-Cured Loin of Venison with Sweet Onion Confit and Tomatillo Fritters. Smoked Rabbit-Black Bean Tostadas with Goat Cheese-Roast Garlic Cream Southwestern Venison Burger Venison Chili with Texas Goat Cheese Venison Picadillo Venison Steaks with Cranberry-Chipotle Sauce and Saffron-Risotto Cakes Venison Tamales with Cranberries and Pecans Wild Boar, Pineapple, and Tamarind Stew with Cilantro Rice Ring Grilled Squab with Caramelized Bananas and Mango Quesadillas Jalapeno-Stuffed Smoke Dove with Drunken Beans, Three Potato Salad, and Rosy Relish Molasses-Grilled Quail with Horseradish-Turnip Puree and Tomatillo-Jalapeno Chutney Pheasant Braised in Tequila with Peaches Roast Pheasant with Oyster-Pecan Dressing Seared Quail with Sweet Potato Pancakes, Muscat Wine, and Jicama-Orange Relish Smoked Pheasant Salad with Jicama and Goat Cheese.   In her book, "Animal, Vegetable, Miracle," Barbara Kingsolver suggests that the very best accompaniments are those items that live and grow together, both in the same neighborhood and/or in the same season.  Perhaps this is why Turkey and Pecan Pie go so well together.  That is why Venison and Stephan Pyles' Tamales with Cranberries and Pecans go well together, or venison and sweet potatoes.