HOW TO COOK VENISON
Do you want to learn how to cook venison the proper way? I'm not talking about just frying it, I'm talking about serving the best tasting venison ever. No more "gamey" taste.If you have a hunter in the family (or you are the hunter), you are going to love this page because I will give you ideas that you never even thought of (If you've got some great ideas, please email me! I also dedicate a page to whitetail deer behavior and deer hunting.
If you butcher your own deer (like we do), venison can be cut into roasts, back strap, steaks, stew meat and then you ground the rest. You can get it processed into summer sausage, landjaegers, ring bologna or anything that you wish - but I have recipes for you to try and save some money, and personally, I think it's much better. I treat venison just like beef; venison is leaner and if cooked properly - as tender as beef. It is so versatile and is a truly organic meat. They weren't shot up with growth hormones or antibiotics, or whatever else is in the meat that we purchase at the grocery store.
My wild game recipes are also featured on the Outdoor Channel. Check it out now!
If you take the time and effort, learning how to cook venison and my venison recipes will please everyone. It is important to trim the visible fat - this removes the gamey taste that turns people off. Marinating venison is simple and really adds to the flavor; you will have no gamey taste. Some marinate it in milk, but I use apple cider (not vinegar). Try this- it's wonderful. Take a knife and stick through the meat. Pull the meat back on one side and stuff with bacon or some other kind of fat; repeat on the other side. This is called larding. You can also top a roast with bacon slices when it is cooking. If you make sausage, be sure to add some pork fat for flavor. Now on to some venison recipes... NOTE: I find that you either cook your venison two ways. The first is medium-rare, and the second is when it's fully cooked and falling off the bone. Anything in between is inedible. All of these venison recipes are interchangeable with any wild game meat or beef.
Learning how to cook venison would be incomplete without this easy and tasty recipe.
PAN FRIED VENISON RECIPE
venison steaks
1 sweet onion, sliced
carrot strips
parsnip strips
4 TBS butter
2 TBS canola oil
2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
In a skillet, heat the butter and canola oil together. Place the sliced onions, carrot and parsnip strips on the bottom of the skillet. Place the steak over all and fry until desired doneness. Serve the vegetables over the top of the steak.
If you think venison has a gamey taste, try this recipe. It will melt in your mouth, I swear. Learning how to cook venison is FUN and delicious.
DEEP FRIED VENISON RECIPE
1-1/2 lbs venison
12 oz can cola
1-1/2 cups evaporated milk
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 cup flour
canola oil to fry with
Defrost the venison in the cola overnight in the refrigerator. Rinse thoroughly and drain. PREHEAT the oil to 350 degrees and preheat the oven to 350 degrees. You will need a baking sheet sprayed with oil.
Now we are going to tenderize the meat with a mallet. Place the venison between two pieces of waxed paper and lightly sprinkle with flour. Pound out the meat and slice it in strips. Pour the milk into a bowl and mix the pepper, garlic and flour in a plate. Dunk pieces in the milk and dredge in the flour mixture. Fry for 10 seconds or until the crust is set. Drain and place on the prepared baking sheet. Bake for 45 minutes. If you wish you can fry the venison for 3 minutes and not use the oven at all.
CROCK POT VENISON IN MUSHROOM GRAVY
This recipe is a family favorite. We love it so much that we have this once a week in the winter. Everyone that tastes this savory meal; wants the recipe. You may also use elk or moose instead of venison. So versatile and so delicious.
2 (10-3/4 oz) cans homemade cream of mushroom soup
1 envelope homemade dry onion soup mix
2 cups homemade beef broth
1 TBS homemade garlic powder
2 TBS homemade onion powder
1/2 tsp parsley
salt and pepper to taste
1 cup fresh mushrooms, sliced
3 to 4 lb venison roast
1/3 cup sour cream
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms. Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart. Before serving, stir in the sour cream. Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.
Learning how to cook venison includes my family's favorite venison recipe. It requires marinating the venison overnight before grilling. It is so worth it folks.
GRILLED VENISON
2 lb venison back strap, cut into 2" chunks
1 quart apple cider
thick sliced bacon
1-1/2 to 2 cups homemade barbecue sauce
Marinate the venison chunks in apple cider overnight. Drain cider and discard. Pat the chunks dry and place in the barbecue sauce until you are ready to grill it. Let the venison come to room temperature and wrap each chunk with bacon; securing with toothpicks. Grill until the bacon is slightly burnt; or 15 minutes. It's better to cook it "low and slow" for the best flavor.
How to cook venison? Do it the right way! Friends and family will beg you for your venison recipes. This requires marinating the venison overnight in half of the marinade, and using the rest to brush on when grilling the next day. MARINATED & GRILLED VENISON MEDALLIONS
venison medallions
1/4 cup white vinegar
1/4 cup homemade barbecue sauce
1/4 cup canola oil
1/4 cup homemade worcestershire sauce
6 garlic cloves, minced
1 tsp ground mustard
kosher salt and ground black pepper to taste
Excluding the venison, whisk the ingredients together in a bowl and pour half into a large resealable bag. Add the venison and shake to mix. Chill the venison and the remaining marinade overnight in the refrigerator. Heat the reserved marinate and grill the medallions until you achieve desired doneness. Serve with warm marinade.
This "learning how to cook venison" recipe is TO DIE FOR. It falls apart and is so tasty.
CROCK POT BARBECUED VENISON RECIPE
3 lb venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 TBS fresh lemon juice
3 TBS brown sugar, packed
2 tsp ground mustard
1 tsp garlic powder
2 TBS cornstarch
1/2 cup beef broth
In a skillet, fry the bacon and onion until the bacon is slightly crispy; remove the bacon mixture and drain. Brown each side of the venison in the bacon grease. Drain and place in the bottom of a crock pot sprayed with vegetable oil. In a bowl mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours. When done, turn the crock pot on high. In a bowl, whisk the cornstarch and beef broth together and add to the crock pot, stirring well. Cover for ten minutes, give it a good stir and it's ready to serve.
Simple and tasty, this is a awesome how to cook venison recipe.
RECIPE FOR VENISON ROAST
venison roast, scored on the outside
homemade mustard
brown sugar, packed
bacon slices
PREHEAT oven to 250 degrees. You will need a roasting pan and some tin foil.
Squirt the mustard on the outside of the roast and brush to cover entire roast. Then roll the roast in brown sugar and place in the roasting pan. Top with bacon slices and wrap tightly with foil. Bake for 1 to 1-1/2 hours PER POUND. Pull apart with a fork when done and add some barbecue sauce; pile high on a bun and it's ready to devour. Great with coleslaw and potato salad! Are they begging you to cook more of your recipes for venison? Learning how to cook venison the proper way guarantees compliments. I promise.
In my how to cook venison recipes, I have included this favorite. This is a delicious basic venison recipe for chili without the "chili seasoning" taste. You may used ground venison instead of the stew meat and black beans instead of the kidney beans. Just customize it they way you like it.
HOMEMADE VENISON CHILI
2 lb venison stew meat, trimmed and chopped
12 slices of bacon, chopped
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
4 TBS brown sugar, packed
1 cup port red wine
4 TBS red wine vinegar
4 TBS tomato paste
4 cups beef broth
1 tsp ground cumin
1 tsp (or to taste) homemade chili powder
1 or 2 cans red kidney beans
1/2 tsp (or to taste) cayenne pepper
kosher salt and freshly ground black pepper to taste
In a skillet, fry the bacon with the venison, onion, garlic and celery until the venison is cooked; approximately 15 minutes or so. Add the remaining ingredients and season with salt and pepper. Transfer to a large pot. Simmer for 1 hour, stirring occasionally.
NOTE: This is excellent served over rice. I have more than how to cook venison recipes, check out more of my favorites below.
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