Recipes
Chili, Soup, Stew, BBQ, Slow Cooker, Pressure Cooker, Canned
Slow Cooker Venison Roast....
This is simple but is well worth the wait. Take one Average Deer Roast, soak in salt water if preferred. Add to Crock pot, season w/ salt and pepper. Add sliced onions and green peppers. Pour in (1) large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns..You are all welcome.
Trey Erskine, Falconer, NY - USA
Crock Pot Venison
Place a 3# venison roast in a crock pot, sprinkle one packet of hidden valley ranch dressing mix over it and cook on low for about 5 hours. Serve on rolls. The meat will fall apart and will be moist and delicious.
Jennifer Anderson, Bemidji, MN - USA
Venison and Creamed Corn
cut venison into bite size pieces: place in large pan, add 1 can of creamed corn let cook. Great with potatoes, or egg noodles
Bil Clairmont- USA
Crock Pot Venison & Olives
Take Venison Roast and place in Crock Pot
Cover with salt, pepper, crushed garlic, onion flakes.
Add full bottle of French Dressing
Add 1 bottle green olives, halved.
Optional. Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite!
This is so easy and so good!
Brian Massman, Dubuque, IA - USA
Canned Venison
Cut venison into stew meat pieces. Pack in jars. Add 1 piece of fatty chuck roast about a 2 inch stew meat piece on top. For a pint add 1/2t. salt - for a quart add 1t. salt. Add enough water for jar and let out air bubbles. Seal jars with lid and ring. Put into pressure canner at 10 lbs. setting. Pints will stay in for 60 min. and quarts for 90 min. Shut off when done and let the pressure relieve on it's own. Take out of canner as instructions for the canner.
Karen Stefanski, Bronson, MI - USA
Venison Noodles
1 pt. jar canned venison
1T. beef base
2 stalks celery sliced
1 med. onion chopped
2 carrots sliced
Salt and pepper to taste
1 bag of noodles
enough water added for noodles
Combine all ingredients and except noodles. Bring to boil for 5 minutes. Add noodles. Cook until noodles are tender. Will thicken as it sets.
Karen Stefanski, Bronson, MI - USA
Canned Venison
Cut up venison into 2" cubes. Cook in large pan of water for about 1 1/2 to 2 hours. While venison is cooking, fill your canner with water and heat to boiling. Fill clean quart size jars with hot water. When meat is finished cooking, dump the hot water out of the jars, and fill the jars with the venison and broth. Fill the broth to within 1/2 inch from the top of the jars. Make sure there is no air bubbles in the jars. Add 1 tsp. salt to the top of each quart jar before putting lid on. Process jars in canner for 45 minutes.
When using the canned venison, heat the meat and broth on the stove for about 20-30 minutes. You can add water, if needed. Add a little flour/water mixture to it to thicken the gravy. Pour over mashed potatoes or noodles. This makes an excellent quick meal.
Brenda Osman- USA
Venison BBQ or Venison Stew
I have cooked venison in beef bouillon cubes and water in the slow cooker and when it is tender you can either pull it into pieces and put in a separate dish with barbeque sauce and stir until mixed. It makes really good BBQ sandwiches. Or, you can cook the meat the same way and instead of pulling it apart or taking it out of the slow cooker, add potatoes, carrots, onion, celery and parsley, salt and pepper to taste and it makes a great venison stew.
Joann Grizzle- USA
Verlon Halsey's Pulled Venison Barbeque.
Use any cut of venison about 2 pounds.
Boil in pot with water and 2 tbs favorite Barbeque sauce for 1 hr. 45 min.
Remove meat and shred by scraping across the meat with a knife blade.
In a skillet sauté a medium diced onion in 3 tbs. olive oil. Add shredded meat and brown. It may stick some but that's ok.
Finally add one jar of your favorite barbeque sauce and warm through. Serve on buns.
John Phillips- USA
Venison Stew
5 cups water 5 cubes beef bouillon. 2 pounds venison cut into 1 in. chunks. baby carrots, three medium potatoes cut into 1 in. chunks, 1 can of sweet corn. two cups elbow macaroni. I use Cajun spice, Lawry’s salt, Tony Chachere's seasoning, and a touch of garlic. Adjust seasoning to taste. fry meat in pot the stew will be in. Boil water and add bouillon cubes. Pour water in with meat add carrots, potatoes, corn and macaroni. Boil until veg. are done. Great for those cold days here in Minnesota.
Brad Smith, Grand Marais, Mn - USA
Albanian Venison Stew
-1 Can Campbells Cream of Mushroom Soup
-1 Can Heinz Beef Gravy
-1-2lbs Venison (cut into bitesize cubes)
-Desired vegetables (potato, carrots, celery, etc)
-Spices as desired (salt, pepper, liquid smoke, kitchen bouquet, bay leaf).
Place all ingredients (don't add water) in crockpot and cook for 8 hours. I actually like to cool the stew, place it in refrig, and let flavors meld for a day or two, then reheat and serve.
I got this recipe from an older Michigan couple who were doing missionary service in Albania, whom we met while adopting our daughter. It is quite good and you can modify as you like.
Jim Bob, Raleigh, NC - USA
Venison Chili
2 pounds Venison Burger
4 big onions
2 big cans of tomatoes
5 diced jalepenos
2 packets of any kind of chili mix
a shitload of cayenne pepper
lots of cumin
big can of beans (whatever kind you like)
add lots of various stuff from the spice rack
(paprika, garlic powder, pepper, curry, etc.)
It's not rocket science. Experiment a little.
Matt, Royal Oak, MI - USA
My Favorite Chili
1 lb. ground venison
1 chopped yellow onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, choped
1 large can chopped tomatoes
1 small can kidney beans
1 small can pinto beans
2-4 tablespoons tomato paste
1/2 cup red wine
2-3 tablespoons olive oil
ground cumin to taste
ground chili powder to taste
salt and pepper to taste
Heat olive oil in large dutch oven. Saute chopped onions and garlic until limp. Add ground venison and cook until no longer red. Add chopped bell peppers and saute for approximately 10 minutes. Add canned tomatoes, beans, tomato paste, wine, and spices. Simmer on stove-top on low for at least two-hours. Continue to adjust the spices to taste.
Serve with grated gruyere cheese and freshly chopped onions.
Carolyn Tillie, Redondo Beach, CA - USA
Deer Vegetable Stew
1lb. deer burger 1 medium onion, diced
1lb. deer steak, diced Nature's season
5 or 6 carrots, diced 1c. green beans
5 or 6 potatoes, diced 1qt. tomatoes
3 ribs celery, diced
salt and pepper
Cook deer meat and carrots for about 11/2 hours in enough water to cover well. Add rest of ingredients and cover with water. Salt and pepper to taste. Cook in open kettle; add water, depending on the thickness you prefer.
Ambria Ridner, Science Hill, Ky - USA
Sausage, Ground Meat, Jerky, & Dried
Venison Jerky
two pounds of any part of deer cut into strips. tablespoon of garlic powder tablespoon of onion salt one third cup of Rotel four tablespoons of Worcester sauce mix ingredients, soak over-night stirring often.
Then dehydrate for nine to twelve hours.
KEVIN DAVIS, Centerville, IA - USA
Venita’s Birthday Deer Meat Eggs-Washington State
1 pound ground venison
2 tablespoons Worchester Sauce
2 tablespoons catsup
2 eggs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon LAWRY’S® Seasoned Salt (to taste)
1 teaspoon hot sauce
½ cup bread crumbs (add more or less to desired consistency)
Seasoned flour or corn meal
Oil
Dipping sauce
Mix first 9 ingredients and form into eggs. Roll ‘eggs’ in flour or corn meal and fry in 350 degrees oil for about 5 minutes turning frequently as not to burn. Don’t have meat mixture too dry or flour won’t stick well (add cold water if necessary). These can be made in advance and reheated. If you serve at Easter, you can create a nest by using lettuce and thin strips of vegetables. Use any dipping sauce or even ranch dressing.
Dutch Apple Sausage
Makes 10 pounds of Sausage
Mix together the following dry ingredients:
2 cups nonfat dry milk
3 tablespoons salt
1/3 cup brown sugar
½ cup sugar
1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon allspice
½ teaspoon ginger
Run through grinder:
3 Granny Smith apples, seeds removed
3 lbs pork
2 lbs bacon ends
5 lbs venison
Combine 2 teaspoons maple flavoring and 1½ cups cold water. Stir in dry ingredients and then add mixture to meat. Mix thoroughly. Stuff into links or make into patties. Pan fry or grill.
Michigan Classic Venison Sausage – 1
5 lbs ground venison
5 teaspoon Morton® Tender Quick®
3 teaspoon garlic, chopped
5 teaspoon Course Ground Black Pepper
21/2 teaspoon mustard seeds
3-5 teaspoons Liquid Smoke
3 teaspoon crushed red pepper (optional)
Mix all ingredients in large plastic bowl. Let stand for 24 hours in frig. Mix again and let stand another 24 hours. Stuff sausage into small link casing or large summer sausage casing. When the casings are full and sized, cook the sausages in the oven for 8-10 hours on 175 degrees, with space between them. Remove from oven and let cool. Hang them to dry in cold area or store in frig.
Missouri Venison Sausage in Foil
2 lbs Ground Venison
1 teaspoon crushed peppercorn
1 teaspoon crushed mustard seed
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons Morton® Tender Quick®
Mix all ingredients together well. Form into two rolls about 11/2 – 2 inches in diameter and wrap in aluminum foil. Roll them in the foil to get them nice and round. Let sit over night or 12-18 hours in fridge.
Preheat oven to 300 degrees. Take sausage and poke several holes in the bottom, through the foil. Use fork or ice pick. Next, fill a pan with 1-11/2 inches of water. Put the sausage with the holes down in the pan. Cook for 11/2 hours. Remove from oven and rewrap with foil. Keeps for 2-3 weeks in the fridge and 9 months in the freezer.
Kebl’s Wisconsin Summer Sausage
12 pounds ground meat: 30% pork butts, 70% venison.
5 tablespoons salt
3 tablespoons brown sugar
1 tablespoon ground Celantro (Corriander)
11/4 teaspoon Cayenne Pepper
6 teaspoon garlic salt
6 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground mustard
6 teaspoon whole mustard seed
2 teaspoon Insta Cure or a cure of your choice
5 oz. ice water
Grind meat once through 3/8” plate and once through 3/16” plate. Mix all seasonings and ice water into meat thoroughly. Stuff meat into casings. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. Raise smokehouse temperature to 165 degrees for about 3 hours to reach 142 degrees internal temperature of sausage. No hotter. Remove from smokehouse and cool in cold water until the internal temperature of the sausage drops to 120 degrees. Air cool to room temperature. Refrigerate and enjoy.
Todd’s Famous Sausage-Washington State
2 lbs ground venison
4 magnum sausage casings
½ cup McCormick Taco Seasoning
Mix meat and seasoning in large bowl. Use ½ pound meat per casing. Use a rolling pin to cram it down in, but gently so you don’t burst the casing. Place sausages on a BBQ grill until juices split the casing and bubbles come out. Serve on your favorite buns.
V.C wonders if these need some bacon ends or other pork ground in to keep from being too dry…depends on type of venison.
Steak & Roast, Baked & Broiled
VENISON STEAK SANDWICHES
1lb venison strips
1 can of beef broth
1 tsp minced garlic
In skillet, heat beef broth and minced garlic to low boil. Add meat. Cook until meat is no longer pink. Great on homemade buns with smoked cheese and your favorite condiment. A weekly dinner in my home!!!!
Tricia Schotting, Kittanning, PA - USA
Deer Steak a la Pennsylvania
Venison steaks, marinated if necessary
1 lb bacon or bacon ends
2 medium sliced Vidalia onions
Salt to taste
Mushrooms (optional)
Worcestershire Sauce
Depending on your type and condition of venison, you may want to marinate your steaks overnight in buttermilk. Rinse and dry before beginning recipe.
Put a dash of lemon pepper on each side of the steaks. Put the whole package of bacon in a deep fry pan on medium to high heat until there is a lot of liquid fat. Remove the bacon before it gets over crisp. Add the onions to the bacon fat, till tender, then add the steaks. Salt to taste while cooking. Flip the steaks only once. Lastly, add the bacon and mushrooms just before the steaks are done. Add some Worcestershire Sauce to mixin’s in the fry pan to add some rich flavor.
Trey’s New York Slow Cooked Catalina Venison Roast
Slow Cooker Venison Roast….This is simple and well worth the wait. Take one average Deer Roast, soak in salt water if preferred. Add to Crock pot, season with salt and pepper. Add sliced onions and green peppers. Pour in one large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns.
Jennifer’s Minnesota Valley Ranch Venison Roast
Place a 3# venison roast in a crock pot. Sprinkle one packet of Hidden Valley Ranch Dressing Mix over it and cook on low for about 5 hours. Serve on rolls. The meat will fall apart and will be moist and delicious. If you have any doubts about your roast being dry in the beginning, add one cup of water.
Brian’s Iowa Crock Pot Roast with French Dressing
Place a medium Venison Roast in Crock Pot. Season with salt, pepper, crushed garlic, and fresh or dried onion flakes. Add full bottle of French Dressing. Add 1 bottle green olives, halved, and without seeds. Optional: Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite!
Jeff’s Pennsylvania Venison Neck Roast
Preheat oven to 350 degrees. Start with a Reynolds Brown ‘n serve bag & a roasting pan. Next, slice onions, carrots, and celery and season lightly with salt and pepper. Rinse roast and pat dry. Season all over lightly with salt and pepper to taste. Put a couple of Tablespoons of flour in far corner of roasting bag to follow bag instructions. Place your roast in the bag and place the bagged roast in the roasting pan. Put your sliced vegetables around the sides of the roast. Next core and slice thin, 1 Red Delicious apple. Place the apple slices on top of the roast. Add some butter patties and a 1/4 cup water. Seal bag and cut some vents in top per bag instructions. Put your roast in the 350 degree oven for 1-2 hours depending on the size. Remove from bag and serve. Goes great with mashed potatoes.
Stephanie’s Minnesota Friendship Tenderloins
Depending on your experience with this harvest, you may or may not want to marinate these steaks for several hours or over night before beginning recipe.
In a bowl, take Dry Pancake Batter and add your favorite seasonings. Rinse Venison Tenderloins and pat dry. Place tenderloins in pancake mixture, coating both sides. Using a cast iron skillet or frying pan, heat olive oil or butter until hot.
Place coated venison in pan, brown on both sides for two to five minutes depending on thickness of steaks and your doneness preference. The tenderloins will melt in your mouth. If you like onions, you can add onions to the pan before adding the coated tenderloins.
J R’s Garlic Buttered Venison Loins
2 Venison Loins (cut in slices about 1/4inch thick)
5 tsp. butter
1 tsp. minced garlic
Heat Frying pan and put butter in. When butter is melted, sprinkle minced garlic over butter (spread out). Put venison loins in immediately. When loins are light brown, flip them. When both sides are brown, let sauté for about 1 minute making sure they don’t over-cook. Put on a warm plate. If there is any juice left in the pan, poor over top and they’re ready to serve. Only takes about 10-15 minutes.
Ron’s Nevada Campfire Venison Roast
2 lbs Venison Roast
2 large onions, sliced
All of the following to your taste:
Lemon pepper
Pepper
Lawry’s Seasoned Salt
Garlic Salt
Add a 1/4 can of your favorite beer before enclosing the roast and all ingredients in 7 layers of aluminum foil.
Put directly into hot bed of coals in the campfire. No Flames!
Let roast cook on each side for 12 minutes. If you like it well done, leave roast on each side for 15 minutes.
Mary’s Smothered Shoulder Roast – Texas
1 venison shoulder roast
salt & pepper
garlic
bacon
mayonnaise
Rub salt & pepper into shoulder. Smother in mayonnaise. Wrap shoulder in bacon. Put in heavy lidded pot. Add garlic and any vegetables that you like (onions, potatoes, carrots). Cover and cook overnight over a low fire (temp.). Smell the good smell all night long and wake up to a wonderful cooked venison shoulder.
Jim’s Missouri Venison Steak/Tenderloin au Vin Rouge
Venison steaks for four
1 dash sweet basil
1 dash tarragon
Salt, pepper and garlic to taste
3 tablespoons olive oil
1 cup burgundy, or your favorite red wine
1 tablespoon Butter
1/2 cup diced shallots
1 cup beef stock
1 tablespoon flour
Salt, pepper to taste
1 clove garlic; crushed
1/2 cup diced shallots
If venison is frozen, allow to thaw in a cool place for at least 24 hours. Do not thaw any premium meat in microwave!
Spray or rub meat with a small amount of olive oil.
Rub meat with crushed garlic, or sprinkle generously with garlic powder and
salt and pepper to taste.
Add pinch of sweet basil and tarragon over the meat. Be careful not to
over-spice!
Heat oil in a skillet over high heat.
Add venison and lower to med. heat. Cook about 4 minutes per side.
Remove meat, and keep warm.
In the same skillet, add wine all but 2 tablespoons, add butter and allow
to melt. Add stock. Cook for 10 min. to reduce the liquid.
Add shallots (or diced onion) and mushrooms. Cook until tender.
Remove skillet from heat. Stir in flour, stirring constantly to infuse any
lumps. Replace skillet on med. heat.
Cook slowly about 5 minutes to thicken. Stir in the remaining wine.
Return venison to the sauce and spoon sauce over the meat. Simmer 3-4
minutes per side.
Place meat on platter and smother with sauce. Serve immediately.
Angela’s Massachusetts Rolled Stuffed Roast of Venison
6 slices of bacon
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
1/3 c. seasoned dry bread crumbs
2 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half
Heat oven to 325 degrees. Fry first part of bacon and reserve 3 Tbsp. of fat. Drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt, and pepper. Rinse and pat dry the venison roast. Spread vegetable mixture on roast. Roll up jelly-roll style, rolling with the grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 30 minutes per pound.
This roast takes a little time to make, but it is well worth all the effort. It tastes wonderful. Excellent flavor and aroma.
Bud & Taci’s Nebraska Coca Cola Venison Roast
1 4lb venison roast (any Red Meat will do wild or not)
2 large white Onions cut large cubes
1 cup of celery chopped
4 garlic Cloves, Salt and Pepper (to Taste)
2 12oz Cokes
1/4 cup of raisins
Hamburger Buns & BBQ Sauce
Poke holes in the roast with a carving fork. Place Roast in Crock Pot with Salt, Pepper, Onion, celery, garlic and Coca Cola. Slow cook all day…start this one in the morning, before work.
Once you get home check the roast. It should fall apart. Remove meat from pot and chop meat up into small pieces, drain and put in mixing bowl. Drain off juice from vegetables in the pot. Pour the veggies from the crock pot into the mixing bowl, adding the raisins and BBQ sauce (enough to your liking). Mix well and serve over buns with chips. This is a great Tailgate winner, reheating it on the grill.
Baked Venison
Take either venison loins or cubed steak. Put enough oil in skillet to brown the meat. Salt, pepper, and garlic salt to taste or can use fresh garlic cloves, minced. Cut up onion slices over meat. Brown the meat. Don't discard drippings. Place in covered casserole dish. Pour drippings over meat. Add enough water to keep from burning. Bake in 300 degree oven for 2-1/2 to 3 hours. Enjoy!
Can also pour mushroom or beef gravy over and lower amount of water. Even better!!!
Donna Spencer, Columbia City, In. - USA
Venison Shoulder Roast
1 venison shoulder
salt & pepper
garlic
bacon
mayonnaise
Rub salt & pepper into shoulder. Smother in mayonnaise. Wrap shoulder in bacon. Put in pan. add garlic and any vegetables that you like (onions, potatoes, carrots). Cook overnight over a low fire. Smell the good smell all night long and wake up to a wonderful cooked shoulder.
Mary Hart, Dripping Spgs, TX - USA
Venison Steak -Tenderloin au vin rouge
venison
1 dash sweet basil
1 dash tarragon
Salt, pepper and garlic to taste
3 tablespoons olive oil
1 cup burgundy, or your favorite red wine
1 tablespoon Butter
1/2 cup diced shallots
1 cup beef stock
1 tablespoon flour
Salt, pepper to taste
1 clove garlic; crushed
1/2 cup diced shallots
If venison is frozen, allow to thaw in a cool place for at least 24 hours.
Do not thaw any premium meat in microwave!
Spray or rub meat with a small amount of olive oil.
Rub meat with crushed garlic, or sprinkle generously with garlic powder and
salt and pepper to taste.
Add pinch of sweet basil and tarragon over the meat. Be careful not to
over-spice!
Heat oil in a skillet over high heat.
Add venison and lower to med. heat. Cook about 4 minutes per side.
Remove meat, and keep warm.
In the same skillet, add wine- all but 2 tablespoons, add butter and allow
to melt. Add stock. Cook for 10 min. to reduce the liquid.
Add shallots (or diced onion) and mushrooms. Cook until tender.
Remove skillet from heat. Stir in flour, stirring constantly to infuse any
lumps. Replace skillet on med. heat.
Cook slowly about 5 minutes to thicken. Stir in the remaining wine.
Return venison to the sauce, and spoon sauce over the meat. Simmer 3-4
minutes per side.
Place meat on platter and smother with sauce. Serve immediately.
Jim Hawthorne, Rayville, MO - USA
Campfire Venison Roast
2lbs Venison Roast
2 large onions, sliced
All of the following to your taste:
Lemon pepper
Pepper
Lawry's Seasoned Salt
Garlic Salt
Add a 1/4 can of your favorite beer before closing the roast and all ingredients in 7 layers of aluminum foil.
Put directly into hot bed of coals in the campfire. No Flames!
Leave roast to cook on each side for 12 minutes. If you like it well done, leave roast on each side for 15 minutes.
Ron Harkleroad, Reno, NV - USA
Venison Roast in Coca-Cola - BBQ
1 4lb venison roast(any Red Meat will do wild or not)
2 large white Onions cut large cubes
1 cup of celery chopped
4 garlic Cloves
Salt and Pepper (to Taste)
2 12oz Cokes (yeah, Coca-Cola)
1/4 cup of raisins
Hamburger Buns
BBQ Sauce
Stab vigorously the roast with a carving fork.
Place Roast in Crock Pot with Salt, Pepper, Onion, celery, garlic and Coke. Slow cook all day (start this one in the morning, before work)
Once you get home check the roast, it should fall apart. chop meat up into small pieces drain juice pour into a mixing bowl the veggies from the crock pot, adding the raisins and BBQ sauce (enough to your liking). Mix well and serve over buns with chips, this is a great Tail gate winner reheating it on the grill.
Bud and Taci, Omaha, NE - USA
Rolled Stuffed Roast of Venison
6 slices of bacon
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
1/3 c. seasoned dry bread crumbs
2 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half
Heat oven to 325. Fry first part of bacon and reserve 3 Tbsp. of fat. Drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt, and pepper. Spread vegetable mixture firmly into place. Roll up jelly-roll style, rolling with the grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 30 minutes per pound.
Takes a little time to make, but it is well worth all the effort. I've never tasted anything so wonderful. Excellent flavor and aroma. Enjoy, we sure do.
Angela, , MA - USA
Venison Roast
My favorite way to have venison is to take a roast, or any cut of venison and cover it with water and boil it on top of the stove for at least an hour, or as long as it is covered with water. (you can boil it as long as you wish). Then after you remove it from the water and cool it, slice it and put it into a pan and add back some of the water it was boiled in (several cups) Add lots and lots of your favorite barbeque sauce and cover with aluminum foil tightly. Put it into the oven at about 325 degrees and bake for several hours, checking from apart and is so tender you won’t believe it!
Julie, , va - USA
Venison Steaks on the Grill
10-12 steaks 3/8" thick
1 stick of butter
1/4 tsp garlic salt
1/4 tsp onion salt
Melt butter, garlic salt and onion salt in bowl. Set grill to medium heat and put steaks on. Brush butter on steaks and flip every 1 minute. Repeat this for 7-10 minutes and be careful not to overcook.
Thad, Wyoming, MN - USA
Baked Venison Chunks
1 2lb. venison roast (chuck)- into 1 in. chunks
1 large onion -chopped
3 cloves garlic -minced
1/4 tsp. "Red Hot" sauce
2 tsp. Johnny's season all
1-1/2 Tblsp. beef bouillon granules
1-3/4 cups hot water
1-1/2 Tblsp. Worcestershire
1 tsp. sugar
1/4 tsp. pepper
5 Tblsp. real butter -add this after 45 min
cover all in casserole. 325 degree oven for 1 1/2 hours.
Gravy: melt 4 Tblsp. butter, add 1/3cup flour, stir until incorporated ( on med. high heat )
add juice from meat with enough water to make 2 cups liquid. Whisk constantly, add water, salt, pepper as needed.
J. McArthur- USA
Fried & Grilled & Tacos
DAY OF THE HARVEST INNER LOIN OR BACK STRAP
Heat black iron skillet in broiler on hi w/ olive oil and butter.
roll straps in olive oil and garlic.
when skillet is hot add meat, let sear for approx. 10 min. should be pink inside.
eat w/ fresh veggies.
larry whyde, Brown County, IN - USA
Venison: Fried & Boiled
You can either use stew meat or steaks cut into pieces. I use about a pound of meat for three of us. I fry it with a little butter until almost cooked. Then add a half a cup of water and bring to a boil. Add three table spoons of soy sauce and a third of a cup of brown sugar. Stir and make sure you coat well. You might need to add a little bit of water to the meat so that the sugar and soy sauce can come to a rolling boil. Simmer for five minute. I serve this on white rice with a little of the sauce. It a really good way to make venison if it is a little tough. My two year old loves it!
melissa ingham, , New Hampshire - USA
Neck Roast
You first need a Reynolds Brown 'n serve bag & a roasting pan.
Next Step is to slice onions, carrots, celery. Place your roast in the bag then put your sliced vegetables around the sides of the roast season to taste, salt & pepper is fine. Next slice 1 red delicious apple, core the apple first, then make thin slices. Place the apple slices on top of the roast add butter and a 1/4 cup water. Have oven pre-heated to 350. Put your roast in the oven for 1-2 hours depending on the size. Remove from bag and serve. Serve with fresh mashed potatoes and green vegetable. Enjoy!
Jeff Sickafus, Bethel, Pa - USA
Venison Tenderloins – Coated & Pan Fried
A friend gave me this recipe for Tenderloins..
In a bowl:
Take Dry Pancake Batter, add seasonings.
Place Venison Tenderloins in mixture coating both sides.
In a cast iron skillet or frying pan, melt butter.
Once the pan is hot place coated venison in pan, brown on both sides for a couple of minutes.
The tenderloins will melt in your mouth.
If you like onions, you can add onions to the pan before adding the coated tenderloins.
Stephanie , , MI - USA
Bacon Wrapped Venison Rolls
I start this by soaking the deer meat after it has been sliced in about 1/4 inch thick strips that are about 5 to 6 inches long. After the deer has been soaked in salt water for two days, I take it out of the water and drain on paper towels. I then make a marinade with Italian dressing, soy sauce and liquid smoke. Place the deer in the marinade for one day. Then slice an onion and a green pepper. Take the deer strips and lay flat, then take a strip of onion and a thin slice of green pepper and roll the deer up around the onion section and green pepper. Then take a strip of bacon and wrap around the deer. Secure with toothpicks. Place these on a hot grill and cook according to how fast your grill cooks. I have a Holland Grill and I cook mine about 12 minutes on one side and then 10 minutes on the other. Do not over cook! The deer is very tender and juicy.
Debbie Spangler- USA
Venison Tacos
Buy any commercial taco kit. Use ground venison in it just like ground beef.
Makes great tacos. Better than with Beef.
John Phillips- USA
Venison Taquitos – Pennsylvania Style
1 lb ground venison
¼ lb fatty ground beef
Shredded Colby and/or Monterrey Jack cheese
Taco Seasoning
Soft shell corn tortillas
½ inch of vegetable oil in frying pan
Salsa, optional
Brown meat and pour off fat. Add Taco Seasoning to taste. Add ½ to ¾ cup of water, simmer for 15 minutes till meat thickens. Brush taco shells with vegetable oil and microwave 45 seconds or till soft. Place 1 tablespoon of meat in a narrow strip 1 inch from edge of tortilla shell, add shredded cheese. Roll up tightly and fasten wooden toothpick through center. Heat oil in skillet so the oil is hot enough to make sizzling sound when tortillas are cooking. Bring temperature to medium right away. Cook until golden brown and crispy. Remove toothpicks and serve with salsa, sour cream and guacamole.
Foiled Venison
Use any cut of venison, preferably cut into 1 inch cubes. Season with vinaigrette dressing. Let stand for 1 hour. Place into large, heavy duty aluminum foil bed. Add any vegetable you desire (squash, tomato, corn, carrots, potato, green beans are good choices). Season it all with salt, pepper and garlic powder, but don't over do it. Close foil to create an unleakable pouch. Cook in preheated oven at 350 degrees for approximately 45 - 60 minutes.
This method can also be done with fish or chicken. The meat takes on the flavor qualities of the vegetables, and cleanup is easy.
Rob Snyder, Myrtle Beach, SC - USA
Garlic Buttered Venison Loins
You will need:
2 Venison Loins (cut in slices about 1/4inch thick)
5 tsp. butter
1 tsp. minced garlic
Heat Frying pan and put butter in. When butter is melted, sprinkle minced garlic over butter. Put venison loins in immediately. When lite brown flip. When both sides are done let sauté for about 1 minute making sure they don’t get burnt. Put on a plate. If there is any juice left in the pan, poor over top and they are ready to eat.
Only takes about 10-15 minutes!
J.R.- USA
Fried Venison Strips
4 pounds of fresh deer meat
2 eggs
garlic salt
salt
pepper
flour
Take the deer meat and chop it in to small strips about 2 inches by 3 inches and about 1/2 an inch thick. Put in a bowl of water. Cover the top of the bowl with ice to get the water cold and let sit for 2-3 hours (to get to blood out).
Break the eggs into a small bowl. pour the flour into a bowl of similar size. Dip the meat into the egg and then into the flour. Have pan of vegetable oil on medium, getting hot. Don’t turn on until you are ready to fry the meat or you will burn the grease! Put in egg and flour and then in the pan to fry for about 6-8 minutes on each side or until all the blood is gone.
hope you enjoy.
Carlton Sawyer, Darien, GA - USA
"DEER BACK STRAP"
I got this recipe from my mom and dad. Thanks guys! It is very simple to do!
Deer Back Strap
18oz bottle barbeque sauce (any flavor, I prefer Bulls Eye "Spicey Honey")
16oz bottle Italian Dressing
McCormick’s "Spicy" Montreal Steak Seasoning (Optional)
*Pour Barbeque Sauce and Italian Dressing in a bowl. Then mix with spoon
*Mix in Montreal Steak seasoning (add as much or as little depending desired flavor you want)
*Let Marinade for 16-24 hours
*Put on the grill.
*Save some marinade to brush on while grilling!
"The Leachman", Dallas, TX - USA
Grilled Duck Breasts
(Yes, we know it isn’t technically venison…but occasionally, take flight!)
Boneless Duck Breasts
1/4 cup white vinegar
1/4 cup olive oil
teaspoon black pepper
teaspoon salt
Bacon
Combine vinegar, oil, salt, and pepper to form the marinade. I have found that placing the breast in a Ziplock freezer bag and placing in the refrigerator overnight works well. Just turn the bag once or twice to evenly distribute marinade.
Remove breasts and wrap bacon around them completely. (toothpicks optional as bacon secures well) Grill for 5 to 7 minutes on each side for medium rare, 8 to 10 minutes for medium well.
I believe this will be the best duck you've ever eaten. Enjoy
Chris Riddleberger, Pittsville, MD - USA
Exotic Meat Taste Survey
Dr Elizabeth Cary Mungall, affiliate of The Exotic Wildlife Association, did a Taste Survey. We include it here with her permission and for your palate.
For the Survey, Dr Mungall asked 35 participants to rate the taste of various exotic meats, along with three commonly hunted native species in Texas.
Results showed axis deer ranked highest overall, receiving nearly all “excellent” ratings. Blackbuck followed. Eland ranked next due to its beef-like marbling, while nilgai, sika, and fallow also rated well, with sika noted for a rich, gamey flavor.
Ratings for hogs, sheep, aoudad, and ibex varied by age, with younger animals tasting better than mature ones. European wild boar scored higher than mixed hog varieties. White-tailed deer produced the widest range of opinions, largely influenced by factors such as handling, age, diet, and season.
Overall, preparation and cooking methods significantly affect taste, and even meats with lower ratings are known to produce excellent results with a knowledgeable chef.
In the Taste Test, 35 people rated the taste of the following wild meats:
The Scale is from “terrible tasting” to “tops”- we presume “tops” means “delicious”!
Venison Nutrition Compared
Wine Pairings and Flavor Ideas for Venison
Wine with Venison Steaks and Chops
Venison steaks and chops pair best with Pinot Noir. Let the wine breathe for about 10 minutes and serve slightly cool (around 54°F to room temperature) to enhance the flavor of lean cuts
Wine with Venison Summer Sausage
For casual settings like tailgating or trail rides, pair venison summer sausage with white cheddar or goat cheese and crusty French bread. Prosecco works well here—its crisp, bubbly character balances the richness of the sausage and cheese.
Condiments, Sauces, and Accompaniments
Venison’s bold, rich flavor pairs well with both savory and slightly sweet elements. Popular combinations include:
- Venison chili with goat cheese
- Venison burgers
- Venison with cranberry-chipotle sauce
- Venison tamales with cranberries and pecans
- Coriander-cured venison loin with sweet onion confit
For best results, pair venison with seasonal or regionally similar ingredients—such as sweet potatoes, cranberries, and pecans—to create balanced, natural flavor combinations.
Specialty and Craft Beer Options
Try local and popular IPA beers where you are hunting.