These easy venison recipes are delicious. Pan frying venison is very popular, but my favorite are the venison slow cooker recipes, venison sausage, venison ringed "bologna" and venison meat sticks (landjaegers).
We literally were raised off the land growing up. Cheers to the deer hunter and the wonderful meals you will enjoy made from these recipes for venison.
If you are afraid of the gamey taste, just soak the steak pieces in milk or buttermilk overnight and it will take that away. If you are using a crock pot and a cream soup, you do not have to do this.
Venison jerky recipes, venison sausage, venison roast recipes, venison tenderloin recipes, venison back strap recipes and many more.
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 just send me a note.
I also offer a page to whitetail deer behavior during rut, and deer hunting.
If you process your own deer, 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 you must try my venison recipes and even save some money. 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.
It is very 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. 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 venison roast with bacon slices when it is cooking. If you make sausage, be sure to add some pork fat for flavor.
NOTE: I find that folks cook their 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.
This venison recipe is an easy and tasty meal.
PAN FRIED VENISON RECIPE
1 sweet onion, sliced
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.
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If you think venison has a gamey taste, try this venison recipe. It will melt in your mouth, I swear.
DEEP FRIED VENISON RECIPE
1-1/2 lbs venison
12 oz can cola
1-1/2 cups homemade evaporated milk
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp homemade 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.
This venison recipe is favorite of mine. Everyone that tastes this savory
meal; wants the recipe. You may also use elk or moose instead of
CROCK POT VENISON IN MUSHROOM GRAVY
2 (10-3/4 oz) cans homemade cream of mushroom soup substitute
homemade dry onion soup mix
2 cups homemade beef broth
1 tsp homemade garlic powder
2 tsp homemade onion powder
1/2 tsp parsley
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast
1/3 cup sour cream (optional)
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 buttered bread slices.
This venison recipe includes another one of my family's favorite
meals. It requires marinating the venison overnight before grilling.
Tender and delicious.
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.
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Friends and family will beg you for these 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. Don't forget to grill your favorite vegetables, just rub with olive oil and place on grill.
MARINATED & GRILLED VENISON
venison medallions, salted and brought to room temperature
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. You may serve with rice or potatoes.
Note: Make a venison kabob using chunks of venison and pieces of bell pepper, chunks of onion and a sprig of rosemary. Oil everything, place on a stick that has been soaked in water for 30 minutes and grill using the remaining marinade.
This a venison recipe that is popular during football games and hunting. Cook very slowly for the ultimate taste.
You'll never buy store bought again after tasting this, and you'll also save money. If you find London broil or flank steaks on sale, grab some and make this jerky.
HOMEMADE VENISON JERKY RECIPE
4 lbs venison
2 tsp freshly ground black pepper
2 tsp homemade chili powder
2 tsp homemade garlic powder
2 tsp homemade onion powder
1 tsp Hungarian hot paprika, more if you want it hot
1 tsp liquid smoke
1/4 cup homemade brown sugar, packed
1/4 cup homemade soy sauce
1/4 cup homemade teriyaki sauce
1/2 cup homemade Worcestershire sauce
3 TBS homemade hot sauce (or to taste)
Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.
Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.
In the morning, line cookie sheets with foil. Place strips of meat on the sheets - do not overlap the meat.
PREHEAT oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy.
This venison recipe is TO DIE FOR. It's fall apart tender and 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 wonderful venison recipe.
EASY RECIPE FOR VENISON ROAST
venison roast, scored on the outside
homemade brown sugar, packed
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.
Here's another venison recipe for a roast rub that is wonderful. Don't worry about all the salt - that's what gives it a beautiful taste.
VENISON ROAST RUB RECIPE
8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt
Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.
PRESERVING VENISON USING PRESSURE CANNER
2 beef bouillon cubes per quart
3 lbs venison roast, fat removed and cut into cubes
Wash meat and cut into 1 inch cubes. Pat dry and pack 1 quart jars until full. Add two beef bouillon cubes per quart of venison. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. It will make it's own juice, and a layer of fat will be on the top.
If you need to learn how to can food, or need some canning tips, you will find them at this link.
CANNED VENISON RECIPE
This recipe makes 5 to 7 quarts.
10 lbs raw cubed venison
5 to 7 beef bouillon cubes
2 large onions, ringed or cut into strips
PER QUART JAR ADD:
1 teaspoon canning salt
1/2 of a beef bouillon cube
Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space; affix the two-part lids.
Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).
One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.
6 oz homemade tomato paste
flour for dredging
1 cup dry red wine
freshly ground black pepper
Season cutlets with garlic and onion powder on both sides. Dredge in flour and brown on both sides in canola oil.
Remove meat from pan and drain on paper towels. Saute the mushrooms and garlic in the same pan, and add the venison.
In a bowl, whisk the tomato paste and wine together and add to the pan. Make sure there is sauce on venison and cover, simmering for 30 minutes or until the meat is cooked to your preference.