Venison Recipes

Venison can be prepared in many of the ways that beef is cooked. The steaks and ground venison can be grilled or fried and are especially tasty when cooked on a charcoal or wood fire. The roasts and larger cuts can be roasted or broiled. Venison is also easily made into tasty bologna, salami and jerky. Many meat processors will make bologna or salami from your venison.


Meat Loaf submitted by Julie Zuchowski

2 Lbs. ground Venison

1 Lb. Pork Sausage
2 eggs, beaten
Lg sweet onion, chopped
1 Cup bread crumbs
12 saltine crackers, crumbled fine (approx. 1/2 cup)
1 tsp. salt
1/2 tsp. pepper
1/4 cup parsley flakes  
12 oz. jar salsa, medium ( I prefer pace chunky salsa)
Combine meats and mix well.   Add all other ingredients, except the salsa, mix well.  Then add the salsa and kneed for 5 minutes.  (if you don't like spicy you can substitute mild salsa for the med.)
Make into a loaf, put in 12 x 9 pan lined with foil.  
Bake 1 hour at 350 to 375.  
Broil for 5 to 10 minutes.



from Kill It & Grill It

1 to 2 pounds venison tenderloins or
        backstrap, pounded to 1/4 inch thick
        or thinly sliced
Dash of Salt
1/2 cup finely chopped basil or
        1 tablespoon dried basil
1 head garlic, roasted**, casings removed, and smashed
1/2 cup thinly sliced gouda or goad cheese (optional)
2 tablespoons olive oil
1/4 cup shallots (if not available use yellow onion)
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon honey mustard or Dijon
1 tablespoon butter

* Preheat oven to 350 degrees.

* Sprinkle venison with salt and basil. Spread garlic in center of each tenderloin, add cheese, then roll up and secure with kitchen twine or toothpicks.  Sear tenderloins on all sides in a large oven proof skillet with olive oil over high heat.  Place pan in oven and roast for 20 minutes, or until desire doneness (medium-rare is delicious!), being careful not to overcook.  Remove meat from pan, cover with foil and set aside.

*  Place pan with meat drippings back on stove over medium heat.  Add the shallots and saute until translucent.  Add the wine and deglaze the pan.  Add the chicken stock and bring to a boil.  Reduce heat and stir in the mustard and butter.  Pour sauce over venison and serve.

**  To roast 2 head of garlic:  Cover the garlic with 2 tablespoons olive oil and wrap in foil.  Place in oven and bake at 400 degrees for 20 to 30 minutes or until soft. (Can be done ahead of time.)



Hansel King

Use deer or lean beef.  Trim all fat and slice meat 1/4 to 1/2 inch thick with the grain.  Use enough teriyaki and soy sauce to coat sliced meat.  Sprinkle Tony Chachere's seasoning on both sides.  The more you use, the spicier it will get.  Place a toothpick in end of each piece of meat and hang in oven on rack.  Place foil in bottom of oven to catch drippings.  Turn oven to 150 and leave door cracked for moisture to escape.  You want to dry the meat, not cook it.  It will take 10-14 hours, depending on thickness of meat.  A dehydrator may be used to dry the jerky.  Be sure to turn the jerky every 2 to 3 hours to keep it from getting brittle.


Deer Rib Back

Hansel King

Have butcher cut backbone from backstrap and leave six inches of ribs on back strap.  Trim all white from ribs and meat.  Marinate 8 to 12 hours in two parts Italian dressing to one part onion and garlic juice.  Wrap rack in seasoning bacon and smoke in water smoker 6 to 8 hours or until done.  Heat 1 cup huckleberry topping with 1/2 cup fresh chopped mushrooms.  Pour 1/4 cup in bottom of each plate.  Cut ribs into chops and serve two chops on sauce in each plate.


Sauce Piquante

Hansel King

6 lbs. deer stew meat or lean beef
4 lg. onions, chopped
2 stalks celery, chopped
1 lg. bell pepper, chopped
3 cloves garlic, chopped
2 green hot peppers, chopped
3 sm. cans bits and pieces mushrooms

2 sm. cans mushroom steak sauce
2 cans diced tomatoes with green chillies
1/4 c. Worcestershire sauce
1 c. green onion tops, mounded up
1/2 c. chopped parsley
2 cans golden mushroom soup

Boil meat 10 minutes; drain.  Melt two sticks of margarine or use one cup olive oil.  Add chopped vegetables and wilt.  Add meat and cook for 10 minutes.  Add everything except green onion tops, parsley and soup.  Add Tony Chachere's seasoning if desired.  Simmer three or four hours until meat is tender.  Add remaining ingredients.  Simmer for 10 minutes.  If gravy is too thin, thicken with a tablespoon of flour that has been mixed in a cup of water.  Serve over rice or noodles.


Venison Chili Dip

Richard C. Case

2 lbs. 100% ground Venison
2 Cans Hormel Chili without Beans (optional, use hot seasoned)

1 Can RoTel Chopped Tomatoes (optional, with green chilies)
1 Small Jar Cheese Whiz (optional, with jalapeno peppers)

Brown venison, drain any fat, salt to taste. Add Hormel and RoTel tomatoes. Let get hot and let venison fully cook. Add Cheese Whiz. Stir together. Let simmer. Serve with your favorite chips. Delicious!!



Ohio Deer Hunter's Roast

1 can mushroom soup
1 can celery soup
1 large diced onion

1 cup water
2 or 3 pounds deer meat

Mix the ingredients and cook in an oven at 325 degrees for about 2 to 3 hours or until the meat can be separated easily with a fork. Add salt and pepper to taste. This dish can also be prepared in a slow cooker.


Venison Stew

2 pounds cubed stew meat
Package of seasoning mix or stew seasonings
3 1/2 cup water
12 small red potatoes

3 stalks of chopped celery
4 chopped carrots
6 small onions

Roll the meat in flour, salt and pepper, then brown in shortening. Add seasonings or seasoning mix, one teaspoon of salt and water. Cover and simmer for about 45 minutes. Add vegetables and cook another half hour.


Deer Meatloaf

1 1/2 pounds ground venison
1 egg
1/2 cup bread crumbs

1 teaspoon chopped onion
1 1/2 teaspoon salt
1 cup milk

One-half pound of pork sausage can be substituted for 1/2 pound of ground venison for a more moist loaf. Beat the egg and add the milk and bread crumbs. Then mix this with the meat, onions and salt. Place the meatloaf in a greased pan and bake for about one hour at 350 degrees.


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.


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.


Venison Pot Roast

3-pound venison roast
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.


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.


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.


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.


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.


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.


Venison Meatballs

1 pound ground venison
1 cup bread crumbs
1/2 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder

1/2 cups 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 1 hour. Serve with pasta.


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
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. When ready to serve, add 2 cups herb croutons, stir and serve.


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