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Italian Venison Recipes

These Italian venison recipes will bring out the Italian in everyone. Most of these recipes use ground venison burger, so now you have many more great dinner ideas using venison. I'm also including the best homemade garlic butter spread too...

Serve these meals with a fresh garden salad and top with one of my homemade salad dressings, and fresh garlic bread (use the recipe below). You will certainly impress your family and friends. My first Italian venison recipe is a favorite.

My next Italian venison recipe is fantastic.

EASY VENISON MEATBALLS

4 slices of stale bread, ripped in small pieces
1/3 cup milk
3 bacon strips

2 lbs ground venison
1/2 lb ground homemade venison sausage
1/2 lb spicy pork sausage
3 eggs, beaten
2 tsp homemade garlic powder
1 TBS homemade onion powder
kosher salt and freshly ground black pepper to taste
1/4 cup fresh parsley, finely chopped
1 onion, finely chopped
1/2 to 1 tsp homemade red pepper flakes (or to taste)
3 cans homemade condensed cream of mushroom soup
1/2 cup homemade BBQ sauce

oil, for frying

PREHEAT oven to 350 degrees. Spray a 9x13 inch pan with oil; set aside.

In a large mixing bowl, soak the bread in the milk to soften. Fry bacon in a dutch oven, crumble and add to the bread mixture. Add the next 10 ingredients. Roll into bite-sized balls and fry in oil to brown all sides; drain. Place in the prepared pan.

Mix soup and barbecue sauce together in pour into the dutch oven with the bacon drippings. Whisk well and pour over the meat balls. Bake for 40 minutes.

NOTE: If the sauce does not cover the meat balls, cover with foil while baking. Serve in chafing dish with toothpicks. The meat balls and sauce may be frozen together in plastic bags. To re-heat, place bag in a pan of boiling water. Now on to my next Italian venison recipe.

The next Italian venison recipe is a favorite to all who tastes it. Top a pizza with this pepperoni and see if they notice that it is made with venison...

HOMEMADE VENISON PEPPERONI RECIPE

5 lbs fresh ground venison
1 TBS Liquid Smoke**
5 tsp freshly ground black pepper
5 tsp mustard seed
4 tsp crushed fennel
1 TBS crushed red pepper
1 TBS homemade garlic powder
2 tsp paprika
2 tsp white sugar
5 tsp homemade Tender Quick

**If you will be smoking the venison pepperoni, do NOT use the Liquid Smoke.

Place the dry ingredients in a bowl and mix. Add the ground venison and combine. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours.

Mix the ingredients together and put in food grinder. Turn the grinder on and hold the casing. The casing will fill with air – then squeeze the air out of the casing and tie a knot on the end.

Push the meat mixture through as the casings fill - hold the casing as it coils. Pinch the end of the casing and twist it a few times and tie that end off.

No food grinder? No problem - just divide meat into portions and roll each into a log and wrap with waxed paper.

PREHEAT oven to 200 degrees and bake for 8 hours OR

Smoke the logs according to the smokers manufacturer directions.

This Italian venison recipe is a snap to put together. Just serve with garlic or cheese bread (recipe above) and a fresh salad with one of my famous homemade salad dressing.

HOMEMADE VENISON SPAGHETTI PIE RECIPE

6 oz spaghetti pasta**

(**I use 2 pkgs of Ramen noodles for the 6 ounces of spaghetti. Just cook as directed)

2 TBS homemade unsalted butter
1/3 cup parmesan cheese
2 eggs, well beaten
1 lb ground venison burger
1-1/2 cups mozzarella cheese
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup chopped mushrooms
8 oz can chopped tomatoes with juice to make 1 cup
6 oz can tomato paste
1 tsp sugar
1 tsp oregano
1/2 tsp homemade garlic powder
1 cup cottage cheese

With this mixture, form a crust and press into a 10" pie plate and up the sides. Spread cottage cheese over the bottom of the crust and set aside.

PREHEAT oven to 350 degrees.

Cook burger, onions, mushrooms and green peppers together. When burger is cooked, add the undrained tomatoes, tomato paste, sugar, oregano and garlic. Heat through and pour into the spaghetti crust.

Bake, uncovered for 20 minutes. Sprinkle with mozzarella and return to the oven until the cheese has melted; approximately 5 minutes.

Serve with a salad and garlic bread.

Venison Lasagna Recipe

Best Garlic Bread

Just top the casserole with cheese and bake until melted. Makes a great meatball sub sandwich, by the way...

HOMEMADE VENISON MEATBALL CASSEROLE RECIPE

1/3 cup green onions, chopped
1/4 cup seasoned bread crumbs
3 TBS grated parmesan cheese
1 lb ground venison burger
1 loaf Italian bread, cut into 1 inch slices
1 pkg (8oz) cream cheese, softened
1/2 cup homemade mayonnaise
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
28 oz homemade spaghetti sauce

PREHEAT oven to 400 degrees.

In a bowl, combine the onion, bread crumbs and parmesan cheese. Add to the venison burger and mix well. Shape into approximately 1" balls and place on a greased rack in a shallow baking pan. Bake for 15 to 20 minutes or until cooked through. Lower oven temperature to 350 degrees.

In the bottom of a ungreased 9x13 pan, arrange bread slices to cover the bottom (some will be left over).

Combine the cream cheese, mayonnaise, Italian seasoning; and spread of the bread slices. Sprinkle with 1/2 cup cheese.

Combine the sauce, water and garlic. Add the meatballs and pour over the cheese mixture. Sprinkle with the remaining cheese.

Bake, uncovered at 350 degrees for 30 minutes or until heated through. Serve with a fresh salad. The next Italian venison recipe is a recipe that you can tweak according to your taste buds. Delicious.

This is a wonderful Italian venison recipe and great comfort food on a cold day...

OLD FASHIONED VENISON BOLOGNESE SAUCE RECIPE

1 lb venison roast
1/2 lb boneless veal
1/2 lb fresh pork butt (wild boar works too)
2 TBS homemade unsalted butter
2 TBS oil
1 medium onion, chopped

2 garlic cloves, minced
2 celery stalks, chopped
2 cans (28 oz each) plum tomatoes
1 cup fresh mushrooms, chopped
1 cup dry white wine
2 TBS parsley, chopped
2 tsp dried basil
1 tsp salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp pepper
1/4 tsp oregano

Cut the venison roast, veal and pork into 3/4 inch cubes. Melt the butter with the oil in a large stock pot over medium-high heat. Add the meat and turn to brown evenly.

Reduce heat to medium and add onions, garlic, celery, garlic and onion powder. Cook, stirring occasionally until onions are translucent. Add tomatoes, crushing in your hand as you add them to the pot. Pour in the juice. Add the remaining ingredients and stir well.

Bring to a boil and lower heat to simmer, uncovered for 2-1/2 hours. Makes approximately 8 cups.

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