Homemade Venison Recipes

You Don't Want To Miss Any of my Homemade Venison Recipes - Be Sure To Scroll All The Way Down!

Are you searching venison recipes and can't find one that you want to try? Well, look no further!

If you've got a hunter in the family, 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!

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.

If you take the time and effort, 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 medium-rare or until 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.

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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.

DEEP FRIED VENISON RECIPE

1-1/2 lbs venison
12 oz can cola
12 oz 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.




Following is a wonderful venison recipe for grilling venison. This 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 bottle 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.




This venison recipe 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 barbecue sauce
1/4 cup canola oil
1/4 cup 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 sealable 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.




CROCK POT BARBECUED VENISON RECIPE

3 lb venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup ketchup
3 TBS fresh lemon juice
3 TBS dark 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 venison recipe.

RECIPE FOR VENISON ROAST

venison roast, scored on the outside
yellow prepared mustard
brown sugar
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!


While browsing my venison recipes, why not bake a homemade strawberry cake for dessert?


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 chicken broth (or bouillon cubes work)
1 tsp ground cumin
1 tsp chili powder, or to taste
1 or 2 cans red kidney beans
1/2 tsp cayenne pepper, or to taste
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.

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