Venison Recipes

Its that time of the year again when hunters bring home the venison, and here are some recipes, marinades and techniques to cook venison or deer meat.

Venison Steaks With Scotch Sour Sauce
Yield: 4 servings
2 tb butter,divided use
1/4 c finely chopped shallots
5 cranberries,crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.
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Barbecued Venison Ribs
6 servings
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
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Venison Roast
4 servings
3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).
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Venison Chili
3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers - diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped
Brown the venison (or other wild game) with some butter. Venison tends to
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart
slow cooker. (A large pot on the stove will work, but overnight cooking
is preferred). Add other ingredients, mixing well. Add only enough water
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can't keep everyone away. Consistancy
should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
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Roast Venison (Canadian version)
6 servings
4 lb venison roast; elk,moose,or
-deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat
Marinade the venison over night in the refrigerator. Season with salt, roll
in flour and brown in hot skillet. Place in crock-pot cooker and add
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade. Use for "red" meats (including
rabbits) or game birds.
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Elk/Deer Sauerbraten
6 servings
3 lb elk or deer
2 1/2 c vinegar
3 c water
2 medium onions, sliced
1/2 lemon sliced
6 whole cloves
3 bay leaves
6 whole black pepper
1 1/2 ts salt
1 ts fat
1 1/2 tb flour
Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and
salt. Let meat stand 48 hours in refrigerator, turning occasionally.
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2
cups vinegar marinade mixture; cook until mixture thickens. Add meat and
simmer for two hours. Remove, slice meat and pour gravy over meat.
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Elk/Deer Spanish Pot Roast
6 servings
3 lb pot roast of elk or deer
11 sliced stuffed olives
1/4 lb salt pork
1 medium onion, sliced
3 tb margarine or butter
2 c canned tomatoes
1 ts salt
1/4 ts pepper
1 ts sugar
Cut small pockets along sides of the roast with a sharp knife. Fill these
pockets with slicedolives and salt pork which has been cut into small
strips. Brown onions slices in margarine or butter. Remove onions and
blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and
browned onion. Cover and simmer until meat is tender - about 3 to 4 hours.
Thicken liquid for gravy.
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Leg Roast Of Venison
6 servings
3 lb leg roast elk or deer
5 slices salt pork
1 onion
1 apple
1 ts salt
1/4 ts pepper
1/4 ts allspice
2 sprigs of rosemary
2 bay leaves
Cut gashes in roast about 2 inches apart and half through the thickness of
roast. Place in each gash a slice of salt pork, onion and apple. Top with
a few more slices of onion. Sprinkle roast with spices and herbs. Plase
meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,
2 to 4 hours, depending on tenderness of meat. Remove herbs before
serving.
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Hawaiian Venison
1 servings
1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce
Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat.
SAUCE:
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.
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Venison Barbecue
6 servings
3 lb venison roast
1 c catsup
1 tb salt
2 tb worcestershire sauce
1/4 c vinegar
1 tb butter
1/8 ts cinnamon
3 slices lemon
1 onion, sliced thin
1/8 ts allspice
Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in
saucepan and bring mixture to boil, stirring to avoid burning, and simmer
10 minutes. Cover venison with the sauce and roast in moderate oven (350
degrees F.). Cook 1 1/2 to 2 hours - turning occasionally
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Curried Venison
6 servings
1 1/2 md onion, minced
3 stalks celery, chopped
2 apples, minced
1/4 c salad oil or shortening
2 ts curry powder
1 ts salt
1/8 ts pepper
1/4 ts ginger
1/4 ts tabasco sauce
1/2 tb worcestershire sauce
2 c stock or bouillon
1/8 c flour
2 lb cooked elk or deer, cubed
1 c cream or canned milk
1 egg yolk, well beaten
3 c boiled rice
Saute' onions, celery and apples in oil until slightly brown. Stir in
curry powder and simmer 5 minutes. Add remaining seasonings and stock and
cook 20 minutes. Stir in flour mixed with water and cook 5 minutes,
stirring until thickened. Remove from heat and allow to stand one hour.
Reheat and add cooked meat, cream or milk, and egg yolk just before
serving. Heat to boiling point, stirring constantly. Serve over rice
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Venison Jerky
10 servings
2 lb sliced venison 1/8 thick
2 tb worcestershire sauce
2 tb soy sauce
1 tb salt
1 ts ground red pepper
2 cloves garlic, sliced
1 c corn whiskey
1 c water
Slice the meat when it is lightly frozen. The cuts should be long, thin and
with the grain. Cut across the grain if you want more tender, but more
brittle jerky.
Trim off all of the fat. Marinate strips in a glass container overnight.
You may substitute 2 cups of red wine for the corn whiskey and water.
Pat dry and arrange pieces side by side on an oven roasting rack, with- out
overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to
allow moisture to escape. Meat should be dark, dry and store jerky in a
cool, airtight container.
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Deer Jerky Marinade
3 lb deer meat, thinly sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 ts liquid smoke
1 ts seasoned salt
1/4 ts pepper
3 ea bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
part of the refrigerator. Turn meat several times. Remove meat, spreading
out to bring to room temp. Place on greased racks in a smoker and smoke at
a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly
translucent and darkly red, near black. Store in plastic bags in
refrigerator.
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Sugar Cured Venison Jerky
1 servings
5 lb venison roast
1 1/2 c sugar
1 ts brown sugar
15 ts salt
1 oz liquid smoke
2 ts garlic
3 ts seasoning salt
1 ts black pepper
Serves several people.
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time. Be sure to mix
well. Mix brown sugar and all other spices and mix all together. Put in
refrigerator approximately 6 to 8 hours. Take out and put in oven on
racks, lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8 hours.
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Smoked Spicy Venison Jerky
4 lb venison roast
1/2 c brown sugar
1/4 c salt
1 c water
1 c red wine
1/2 ts onion powder
1/2 ts pepper
1/2 ts garlic powder
1/2 ts tabasco sauce
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke for
12 to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls of hickory or cherry wood chips to add to flavor.
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Venison Sauces
1/4 lb sugar
1/2 pt champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar,
dissolved in a half-pint of Champagne vinegar, and carefully skimmed.
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or
red wine, whichever suits best in color; or serve jelly unmelted in a small
sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for
roast mutton to many tastes.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then
stew it slowly. Skim, strain, and serve the gravy it yields, adding salt
and a teaspoonful of walnut pickle.
Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and
currants.
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Venison Chili
3 tb vegetable oil
1 lg onion, finely chopped
2 cloves garlic, minced
1 pequin chile, minced
1 1/4 lb venison, cubed 1/2
3/4 lb ground venison
28 oz can of crushed tomatoes
3 tb red wine vinegar
3 tb ground chili powder
2 tb ground cumin
2 tb worcestershire sauce
1/2 ts cayenne pepper
1 green bell pepper, chopped
2 ts salt
1 fresh ground black pepper
10 oz red kidney beans, drained
3 tb masa harina *
* Mixed with a little water into a smooth paste for thickening chili.
Let simmer on low all day or at least 3 hours.
Serve with toasted bread or crackers.
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Venison Meatballs
1 servings
1 1/2 lb venison, ground
2 c sour cream, divided
2 tb catsup
1 1/4 ts salt
1/4 ts pepper
1/2 ts garlic salt
1/2 ts oregano
1 tb oil
1 tb water
2 ts dill weed paprika
Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and
oregano. Shape into meatballs the size of walnuts.
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and
simmer 15 minutes. Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs
were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Serve with rice or noodles.
This will serve 6 for dinner or more as appetizers.
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Texas Deer Marinade
1 lb carrots, raw
1 lb onions, yellow
1/2 lb celery, incl. tops
8 c vinegar
4 c wine, red
1 tb parsley, chopped
3 ea bay leaves
1 ts thyme
1 ts peppercorns, crushed
1 tb allspice, whole
1 ts salt
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook
so hot that vegetables become browned. Add remaining ingredients and boil
then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use.
Cover the meat completely if possible. If not, turn every 1/2 hour while in
marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep
meat in marinade for from 2 hours to 48 hours depending on your assessment
of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring
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Venison Swiss Steak
4 servings
4 venison steaks 1/2 lb each
1/3 c flour
1/4 ts pepper
1/8 ts seasoned salt
4 tb cooking oil
1/2 c minced onion
6 fresh sliced mushrooms
1 beef bouillon cube
Mix dry ingredients and dredge each steak. Heat cooking oil over medium
heat in a heavy frying pan and brown steaks. When steaks are turned
onion, mushrooms and brown. Add 2-1/2 cups water and bouillion cube,
cover and simmer for one hour or until a fork can easily be withdrawn from
meat. Misture can be thickened to desired consistency with remaining
flour mixture.
Serve over hot buttered noodles, potatoes, bread or toast.
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Venison Stew
6 servings
3 lb venison
2 onions, chopped
3 tb worchestershire sauce
2 lb potatoes
1 cn green beans
1 cn wax beans
1 cn corn
1 lb carrots, sliced
2 qt water
2 ts seasoned salt
1 ts pepper
2 ts oregano
2 ts garlic powder
4 tb cornstarch
Cut venison into chunks. In a large stew pot, lightly brown venison with
chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add
potatoes, green beans, wax beans, corn, carrots, water, seasoned salt,
pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 2 1/2
to 3 hours. For last 1/2 hour, take some juice from the stew pot, and add
cornstarch. Stir until dissolved. Add back into mixture.
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Crock Pot Venison Stew
6 servings
2 lb venison cubes
2 tb oil
3 stalks celery, diced
1/2 c chopped onion
2 cloves garlic, minced
1 tb parsley, chopped
1/2 c water
1/2 c dry red wine
1 c tomato sauce
1 salt and pepper to taste
1 oregano
1 basil
Brown meat in oil. Place celery and onion at the bottom of the crock pot.
Add browned meat and remaining ingredients. Cook on low for 7-10 hours.
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Country Style Venison Stew
6 servings
1/2 lb bacon or salt pork
2 lb venison steak
4 tb flour
6 c water or beef stock
1 lg tomato, chopped
2 md carrots, sliced
2 md stalks celery, sliced
2 md potatoes, in 1 cubes
1 dozen small white onions
1 tb chopped parsley
1 c fresh green peas
1 salt and pepper to taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
Remove and set aside.
Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon
drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring
several times. Add liquid and let it simmer 1 hour or more until venison
begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to make
a thick stew. Simmer peas in a separate pan until done. Strain and spoon
over or around stew when served. Great accompanied by buttered corn muffins
and a salad.
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Crock Pot Venison Barbecue
7 servings
3 lb venison stew meat
1 c onion, diced
4 garlic cloves, chopped
1 c red wine vinegar
1/2 c worcestershire sauce
2 ts lawrey's natural choice
1 seasoning for meat
2 ts seasoned salt
1 lb seasoned bacon
2 c catsup
1/2 c molasses
1/2 c brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning
in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook
bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day. Serve over rice
potatoes or toast. NOTE: Venison can be substituted with any red meat,
just cut in 1-inch cubes.
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Savory Venison Chili
6 servings
1/4 lb slab bacon, cut into 1/4
-dice
1 md onion, coarsely chopped
6 md carrots, peeled, halved
-lengthwise; and cut into 1
2 ts chili powder
2 ts ground cumin
1 ts dried marjoram or oregano
1/4 ts red pepper flakes
2 lb venison shoulder, cut into
-1/2 cube; s
1 cn italian plum tomatoes,
-crushed (28; oz)
1 1/2 c defatted chicken broth (or
-beef bro; th)
1/2 c red wine
1/4 c tomato paste
1 cn dark-red kidney beans,
-drained (16; oz)
1 c baby lima beans
3 c cooked rice or barley (opt)
I like to start off this chili with bacon. Once it browns, use 2
tablespoons of the bacon fat to wilt the vegetables - then one more
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Enjoy these great deer/venison recipes year round!