Venison Recipes
& Favorite Venison Cooking
Venison recipes are healthy and delicious. Venison
on the table is the reward every deer hunter hopes for. Prepared
properly, venison can become the family's favorite meat.
Excellent venison starts with prompt and proper field
care. The deer should be field dressed as quickly as possible and
the cooling process begun immediately. If you butcher the deer yourself,
make certain all hair is removed from the carcass. Hair packaged
with meat causes an unpleasant taste.
When cooking venison, remember that the fat will cause
a stronger taste so as much as possible should be removed before
packaging, freezing, and cooking. Bone also adds to a "gamey"
flavor. I recommend deboning all venison before freezing. Even if
you do not butcher your own game, you can request that the meat
processer debone the meat before packaging. With proper care your
venison can be as good as any prime beef.
Venison Strips
1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil
Combine the first eight ingredients to make a
marinade. Put the venison strips in a large ziplock bag and
add marinade. Put the bag in refrigerator for several hours,
turning occasionally.
Heat the oil in a large deep skillet or wok. Drain
the venison.
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Stir Fried Venison
Strips
1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil
Combine the first eight ingredients to make a
marinade. Put the venison strips in a large ziplock bag and
add marinade. Put the bag in refrigerator for several hours,
turning occasionally.
Heat the oil in a large deep skillet or wok. Drain
the venison. When oil is hot, put about 1/4 the venison in and
stir fry over high heat for 2 to 3 minutes, until just done.
Remove with slotted spoons to hot platter and fry the remaining
meat in batches.
Great as an appetizer or main course.
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Venison Roast
(Use sirloin tip or round)
For a really tasty, tender roast, bake only to
the point of being rare or medium. More than this could cause
the roast to be a little dry or tough. The best way to judge
the doneness is with a meat thermometer. Rare 130-135; medium
rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little
hot oil. Season the roast with a combination of celery salt,
coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay
several thin strips of bacon or fresh side over the top. Roast
at 425 degrees for about 15 minutes per pound of meat.
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Venison Pot Roast
3-pund venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2
teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder
and 1 teaspoon parsley. Coat meat with the flour mixture and
place in a Dutch oven. Brown it on all sides in a little oil.
Add the broth, wine and any remaining flour mixture and stir.
Cover and bake the roast for about 1 1/2 hours. Add the vegetables
and bake for another hour. A delicious old-fashioned meal.
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Venison Ribs
Many people discard ribs, throwing away one of
the best parts of the deer. Venison ribs don't have as much
meat as pork or beef, but are delicious none the less and should
hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving
size pieces. Parboil in a large Dutch oven in mixture of 3 cups
water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1
quartered onion. Heat oven to 350 degrees. Place ribs on a rack
in a large roasting pan. Brush with sauce (recipe follows).
Bake for about 45 minutes to an hour, turning several times
and basting with sauce.
BBQ Sauce: 1 cup tomato sauce, 1/3 cup water,
1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons brown
sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teaspoon
salt, 1/2 teaspoon pepper, 2 tablespoons honey, 1 teaspoon paprika,
1/2 teaspoon dry mustard and 1 teaspoon Liquid Smoke. Combine
all ingredients in a small saucepan. Heat to almost boiling
then simmer for 20 minutes.
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Venison Stroganoff
1 1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked
Mix 3 tablespoons flour, salt and pepper; add
venison strips and roll to coat. Melt butter in a large skillet.
Add venison and cook over medium high heat until browned. Remove
meat and add mushrooms and onions. Stir in remaining flour.
Add broth, wine and tomato paste and stir. Return the venison
to the skillet and simmer gently for about 10 minutes, until
heated through. Add the sour cream and stir until well mixed.
Serve the stroganoff over hot cooked noodles.
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Venison Liver With
Onions
For most people, liver is a "love it or hate
it" item. for many of us, it's a favorite part of the traditional
deer camp. The liver should be cleaned well. If it has spots
or discolorations, discard it. After cleaning, soak the liver
in very cold water for an hour, changing the water several times
to remove any remaining blood. I like to soak the liver in milk
or beer for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in 1/2-inch slices
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning
1 or more large, sweet onions
butter and oil
Melt a misture of butter and vegetable oil (about
1/2 cup total) in a high-sided skillet. Roll liver slices in
a mixture of the flour, salt, pepper and Mrs. Dash. Fry the
liver slices until brown on both sides then remove to a warming
plate. You may have to do the slices in several batches, adding
a little more butter if necessary. Be careful not to overcook.
When all the meat is browned and removed, add the onions; cook
and stir until they are just tender. Return the liver to the
skillet and heat through before serving.
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Chicken Fried Venison Steaks
Use round of venison and cut into steaks about
3/4-inch thick. Remove any fat or membrane, and pound steaks
with a meat mallet. Dredge the steaks in a mixture of flour,
garlic salt, pepper and parsley. Heat about 1/4-inch of oil
in a deep frying pan, and brown the steaks on both sides in
the hot oil or butter. Remove the steaks and drain them on paper
towels. Measure the drippings in the pan, and adjust to make
about 3 tablespoons. Stir in 3 tablespoons flour and brwon slightly.
Add 1/2 cups milk and cook, stirring constantly over a low heat,
until thickened. Add 1/2 teaspoon instant coffee and salt and
pepper to taste. Return steaks to the gravy and heat through.
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Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle.
Add 2 quarts water and 2 teaspoons salt; cover the pot and bring
to a boil. Boil gently for about 2 hours, until beans are tender.
Brown meat in a large skillet containing oil and garlic. Add
chili powder, salt and pepper. Cover and saute for an hour.
Drain the beans and add 1 1/2 quarts water, tomatoes, onion,
peppers, cumin and parsley. Simmer for an hour, then add meat
mixture. Stir masa flour into 1/2 cup water to form a paste
and blend into chili to thicken. Simmer for about half an hour,
adjust the seasonings and serve. Nothing satisfies more than
chili on a cold night in deer camp.
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Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl,
beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley,
and garlic powder mix well. Add ground meat and knead with your
hands until well blended. Form into meatballs about the size
of golf balls. Brown the meatballs on all sides then put them
in a pan of spaghetti sauce and simmer, covered, for a hour.
Serve with pasta.
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index
Hunter's
Style Venison
1 1/2 pounds of venison,
cut in chunks (need not be the most tender portions)
1/4 cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
1/2 cup dry white wine
parsley
onion powder
garlic powder
herb croutons
Brown the venison in butter
or margarine, add mushrooms and green onions and saute for several
minutes. Add bouillon, seasonings and wine, cover and simmer
for two hours, until meat is very tender, or remove to a baking
dish, cover and bake at 325 degrees for two hours. Whenready
to serve, add 2 cups herb croutons, stir and serve.
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Venison
Sausage Breakfast Pie
1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked
Pre-heat oven to 350 degrees. Melt butter
in a large frying pan and saute the mushrooms and onions
for about 5 minutes. Drain and put aside. Brown the
sausage mixture and set aside. Mix the sausage, mushrooms,
onions, cheese, beaten eggs, cream, and salt and pepper.
Spread evenly into the pie shells and bake for about
30 minutes. Place foil around the edge of the pie shells
if they become too brown. A great recipe to eat one
just out of the oven, and cool one to wrap in foil and
put in the freezer for a later date.
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Hash Brown Venison
Quiche
5 cups frozen loose-packed shredded potatoes,
thawed
1/4 cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
3 eggs
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
Press the hash browns between paper towels to remove excess
moisture then press them into the bottom and up the sides of
an ungreased 9-inch pie plate. Drizzle with butter. Bake at
425 for 25 minutes. Combine the venison, cheese, and onion;
spoon over the crust. In a small bowl, beat the eggs, milk,
salt and pepper. Pour over all. Reduce heat to 350; bake for
25 to 30 minutes or until a knife inserted near the center comes
out clean. Allow to stand for 10 minutes before cutting. Yields
6 servings.
Venison Gravy
on Biscuits
1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
salt and pepper to taste
Brown the venison in a large fry pan. Add mushrooms
and cook for a few minutes. Add mushroom soup and milk and stir
and cook until smooth and hot. Salt and pepper to taste and serve
over hot bisquits.
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2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms
Marinate venison chunks overnight in Italian dressing.
Put meat and remaining ingredients onto skewers.
Grill for 20 min. or so turning often until done
to your preference.
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1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste
Heat oven to 350 degrees. Spray cooking oil
to coat 3 mini meatloaf pans. In a large bowl, combine all
ingredients and mix thoroughly; kneading by hand is the easiest.
Divide the mixture into three equal portions, shape them into
loaves and transfer to the baking pans. Bake for 45 minutes.
Greek Artichoke Salsa
1 six-ounce jar of marinated artichoke hearts
drained and chopped
1 large fresh tomato, peeled and chopped
1/4 cup feta cheese, crumbled
sprinkling of oregano
salt and pepper to taste
pita bread
Combine the above and set aside. When meatloaves are done,
toast pita bread on the oven rack for about five minutes.
Serve the meatloaves with artichoke mixture and pita bread.
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1 1/2 pounds ground venison
1/2 a small onion, diced
2 tablespoons mustard
1 can chicken gumbo soup
salt and pepper to taste
1/2 teaspoon chili powder
1 teaspoon sugar
1/4 pound shredded cheddar (or other) cheese
1/2 cup catsup
Fry venison and onion. Pour off excess grease
and add mustard, catsup, soup and spices. Simmer 15 to 20
minutes until thick. Stir in cheese until melted and serve
on buns. This dish is even better reheated the next day.
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1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water
After removing all fat and tendons, cut venison
into slices or chunks (1/2" across grain) and soak in
several rinses of fresh water. Drain venison and place in
crock-pot. Add cubed potatoes and cover with cream of mushroom
soup. Sprinkle dry onion-mushroom soup mix on top and add
cup of water. Cook on low or medium overnight (approximately
eight hours) and stir several times while cooking. Venison
should fall apart when done. Make enough for the next day
because this stew is even better when heated again.
10 slices bread cubed (without crusts)
8 oz. Cheese- cheddar
6 eggs
3 cups milk
6 slices of bacon- fried and crumbled (or cooked venison sausage,
or spinach, whatever)
1/2 tsp. Salt
Place bread cubes in greased 9 X 13 pan. Mix
remaining ingredients - pour over bread. Let soak overnight.
Bake at 350 for 45-50 minutes (cover for first
20 min) until set in center.
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Fayette
County Deer Jerky
Slice deer meat into 1/4 inch thick slices
Mix the following ingredients in large bowl:
1/2 bottle of liquid smoke (2 ounces)
3/4 cup of Worcestershire sauce
3/4 cup of soy sauce
1 teaspoon of seasoning salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of pepper
1/2 bottle of Tabasco sauce (to taste)
Marinate meat in bowl overnight
Place meat in dehydrator or oven at 125 to 140 degrees for
10 to 12 hours
Cook until meat snaps
Makes 5 pounds
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2 pounds ground venison
1 - 14.5 oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 15 oz can Tomato Sauce (thick and zesty kind the best)
1/2 cup chili pepper
1/2 tbsp. Paprika
1/2 tbsp. comino (cumin) - a ground spice
1/2 tbsp. oregano - ground finely
1/2 tbsp. salt
1/2 tbsp. dried onion flakes or 1/4 cup finely chopped fresh
onion
1/2 tbsp. garlic powder (or to taste)
2 tsp. of red pepper (1/2 tbsp. if you want to fire it up!)
2 tbsp. of masa flour
1/4 cup warm water
1 - 15 oz can of pinto beans (if desired)
Brown venison, drain off fat. Add all ingredients except last
three. Cook for 30 minutes, stir occasionally. Stir masa and
water together to make thick, flowable mixture. Add to chili
and stir. Add beans if desired. Simmer another 30 minutes.
While cooking, add more water or sauce as needed to consistency
desired.
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Serve with a sprinkle of Monterey jack cheese,
a warm tortilla and a very cold Cerveza.
1/3 cup flour
1/2 tsp. marjoram leaves
1/2 tsp. thyme
1/2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 to 3-pound venison roast
1 can French onion soup
1/2 cup coffee
3 tbls. cooking oil
1 rutabaga, peeled and cut in bite-size chunks
4 small turnips, cut up
2 parsnips, peeled and cut up carrots, cut up, as many as
you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered
Preheat oven to 350 degrees. Combine first five
ingredients in a large plastic bag and mix. Add the roast
and shake to coat. Brown the roast on all sides in cooking
oil in a Dutch oven. Add the rest of the flour mixture, the
soup and the coffee and stir until smooth and bubbly. Cover
and bake for 1 to 1 1/2 hours. Add the vegetables and return
to oven. Bake for another 1 to 1 1/2 hours, until meat and
vegetables are tender.
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10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 tbsp. salt
2 tbsp. chili powder
3 tbsp. black pepper
3 tbsp. cayenne pepper
2 tbsp. ground yellow mustard seed
Grind the meat. Mix all other ingredients and
then stir them in to the ground venison. Using a jerky shooter,
form strips of meat on the shelves of a food dehydrator. (Dehydrating
time depends on type and size of dehydrator, see instructions
that came with your model). Store dried jerky in freezer until
ready to consume.
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1 pound venison tenderloin or loin
2 cans Campbells golden mushroom soup
1 hand beaten egg
cup milk
1 teaspoon garlic salt
1 teaspoon pepper
1 cup of flour
stick butter
cup olive oil
cup water
After removing all fat and tendons, cut venison
into slices (across grain) and soak in several rinses of fresh
water.
Drain venison and place (or dip) in mixture of milk, egg,
garlic salt, and pepper for 15-20 minutes. Heat butter and
oil in a large skillet.
Drain venison (but do not wash) and place in bag with flour.
Shake to coat venison and fry pieces in skillet to a golden
brown coating on both sides. Preheat oven to 375 F. Place
venison pieces flat (one layer thick) in a glass oven pan.
Mix soup with pan drippings and cover venison. Add water,
cover and bake 1 hour. Serve with mashed potatoes or rice.
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Venison Steaks
1/2 cup Heinz 57 Sauce
1/4 cup honey
garlic salt, black pepper
Season venison steaks with garlic salt and black
pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup
honey. Spread over both sides of steak. Broil at 425 for approximately
20 minutes (or to level of doneness you prefer). Turn once
and brush with sauce again. Serve with favorite side dish(es).
You can also heat leftover sauce to serve at the table.
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Venison
Stuffed Green Peppers
4 or 5 green peppers
1/2 to 3/4 pound of ground venison
1 medium onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26.5 oz)
1 can diced tomatoes (14.5 oz)
1 can mushrooms (4 oz)
Cut the top off of the green peppers and clean
out the seeds inside, set aside. Mix venison, onion, garlic,
salt, pepper, rice, Worcestershire sauce, and 1/2 cup of mozzarella
cheese. Add 1/2 can of sloppy joe sauce and 1/2 can of diced
tomatoes to venison and mix. Fill the green peppers with the
mixture and place green peppers in the crockpot. Mix together
the remaining sloppy joe sauce, diced tomatoes and mushrooms
and pour over the peppers in the crockpot. Cook the peppers
on low for 6 to 8 hours or on high for 4 to 5 hours. Once
the peppers are ready to serve, drizzle with the remainder
of the mozzarella cheese. Voila!
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Low Fat Venison Straugonauff
1 pound venison
olive oil
minced garlic
small onion, chopped
portabella mushrooms, chopped
1 can 99% fat free cream of mushroom soup
skim or 1% milk
8 ounces fat free sour cream
wide egg noodles or rice, cooked whole wheat noodles or brown
rice, cooked
Slice venison into strips about 1/4 inch
thick. Melt butter or oil in a large skillet over medium
heat, melt butter or oil. Add venison, onion, garlic and
chopped mushrooms. Cook until meat is thoroughly cooked
and vegetables are tender. In a bowl, whisk together cream
of mushroom soup, sour cream, and milk (equal to or slightly
less than the mushroom soup can). Pour over ingredients
in skillet and heat until sauce is hot and bubbly. Serve
over noodles or rice.
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Marinade for Venison/Beef/Pork
1/4 cup vegetable oil
1/2 cup catsup
1/2 cup burgundy
2 Tbsp. Red wine vinegar
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Dry Mustard
1/2 tsp. Celery Salt
1/2 tsp. Chili Powder
Marinade meat for 12-24 hours. Baste while grilling.
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Nonstick cooking spray
1 1/2 - 2 pounds ground venison
1 box of pasta (rotini or twists), cooked
1 medium onion
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper
2 can of mushrooms, sliced
minced garlic
2 large can pizza sauce (28 to 30 oz, total)
package of pepperoni slices (50 slices or so)
2 cups of shredded mozzarella cheese
2 cups of shredded provolone cheese
1 cup grated parmesan cheese
Chop onion and place in small zip lock baggie with
1 tablespoon olive oil and 1 tablespoon minced garlic (and some
salt and pepper), let marinate overnight. The next day, add onion
marinate and ground venison to skillet, cook thoroughly. Cook pasta
according to package directions. Coat crockpot with non-stick cooking
spray. Place two or three tablespoons of pizza sauce in bottom of
crockpot. Add remaining sauce to browned venison in skillet, mix
and take off burner. Layer ingredients from bottom to top in this
order:
1/3 of the pasta
1/3 of the venison / pizza sauce mixture
1/3 of the mushrooms
1/3 of the provolone cheese
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
1/3 of the pepperoni
Do this three times. Cook for 4 hours on High or 6
to 7 hours on low.
Return to Venison Recipe Index
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