Jump to content
Bowhunter444

Venison Recipes By Ken

Recommended Posts

SLOW COOKED VENISON SPAGHETTI SAUCE

 

Ingredients:

2 cloves garlic chopped

1/2 cup chopped onion

1 cup chopped green peppers

3 tbsp olive oil

1 lb venison hot Italian sausage sliced

1 lb ground venison

2 28 oz cans chopped tomatoes

1 10 3/4 oz can tomato puree

2 6 oz cans tomato paste

3 cups water

1/2 tsp sugar

1 tbsp oregano

1 tbs basil

2 tsp parsley

1/2 tsp marjoram

1/2 tsp fennel seed

1 tsp thyme

1/4 tsp rosemary

1/4 tsp salt

1/4 tsp pepper

1 bay leaf

 

Directions: In a heavy skillet place the olive oil , onions, green peppers, and garlic and cook over medium heat until onions are translucent. Remove with slotted spoon and place in large 8-10 qt sauce pan. Brown the sausage and then the ground venison in the same skillet add them to the sauce pan. Add the rest of the ingredients and hrs stirring occasionally cook over low . heat for 3-4 hours.


VENISON SCALOPPINI

 

Ingredients:

8 venison steaks 1/2" thick

1/2 cup all-purpose flour

1/2 tsp salt

1 tsp pepper

2 tsp minced fresh parsley

1 tsp lemon zest

1 tbsp butter

1 shallot diced

1 clove garlic minced

1/2 cup dry white wine

2 tsp minced fresh tarragon

 

Directions:

With a meat mallet pound steaks to 1/4" thick. Add salt and 1/2 tsp pepper to flour, dredge steaks in seasoned flour and shake off excess. Combine parsley, lemon zest and rest of pepper in a bowl. In a large saute pan melt butter over medium heat, Add shallots and garlic. Top with the venison slices. Cook until venison is brown on one side, flip the steaks and stir garlic and shallots cook until golden brown. Add the wine and tarragon. Let simmer for 2 minutes. Remove meat to serving platter, sprinkle parsley mixture over meat. Top with sauce from pan. Serve with egg noodles or pasta.

Share this post


Link to post
Share on other sites

VENISON POTATO ROLLS

 

Ingredients:

4 lbs baking potatoes skinned and quartered

2 eggs lightly beaten

1 tbsp fresh cilantro minced

1 med onion finely chopped

3 cloves garlic minced

1 lb ground venison

3 tbsps oil

1/4 tsp salt

1/4 tsp pepper

1 tsp cumin

1/2 tsp chili powder

1/2 cup corn meal

 

Directions:

1. In a large pot boil potatoes until very soft. Drain and while still hot mash them thoroughly. Add the eggs and the cilantro to the potatoes, and mix well,cover and set aside.

2. In a large skillet over medium heat, Saute the onions, garlic and ground venison in 1 tbsp oil. Add the salt, pepper, cumin, and Chile powder and continue cooking until meat is brown and onions are soft. drain meat.

3. Divide the meat and potatoes into 6 equal portions. Place one portion of the potato mixture in the palm of you hand, flatten it and place a portion of the meat mixture on top. Close the potato around the meat and seal. Roll ball in corn meal and set aside. Continue last steps until all rolls are made. Saute the rolls over medium heat in the remaining 2 tbsps oil until potato crust is golden brown on all sides


HONEY GINGER VENISON STEAKS

 

Ingredients:

1/2 cup red wine vinegar

3 tbsps low sodium soy sauce

2 tbsps honey

1 tbsp oil

1 tsp ground ginger

1/4 tsp cayenne pepper

1 lb venison steaks 1/2" thick

 

Directions:

 

Combine all ingredients into a resealable plastic storage bag. Put into refrigerator and marinade from 1-24 hrs the longer you marinade the more tender the meat will be. Take steaks out of marinade and cook on the grill for about 5 minutes per side for medium rare.

Share this post


Link to post
Share on other sites

VENISON PICATTA

 

Ingredients:

1 1/2 lbs venison tenderloin

1 cup milk

salt and pepper to taste

1/4 cup flour

3 tbsps butter

3 tbsps olive oil

1 clove garlic minced

1/4 lb mushrooms sliced

1/2 cup white wine

2 tbsps lemon juice

1 tbsp capers drained

1/4 cup fresh parsley chopped

 

Directions:

1. Slice the tenderloin into 1/2" slices, place in a glass bowl and cover with milk. Cover and refrigerate for 2-8 hrs.

2. Remove meat and discard milk. Dry the tenderloins on a paper towel. Sprinkle loins with salt and pepper and dredge in flour.

3. In a large skillet melt butter and olive oil over medium heat. When hot add loins and brown on both sides. remove meat an add the garlic and mushrooms to the skillet, cook for 2-3 minutes. Return the steaks to the skillet, add the wine, lemon juice, capers, and parsley. Cook over medium heat 2-3 minutes more. The mixture will begin to thicken up, so be sure to scrape the skillet often. Remove steaks to a warm plate and pour sauce over top.


KENS FAMOUS VENISON BURGERS

 

 

Ingredients:

1 1/2 lbs ground venison (Venison 80% beef suet 20%

3 tbsps McCormick grill mates hamburger seasoning

2 tbsps Worcestershire sauce

2 tbsps A-1 steak sauce

1 egg

1 onion diced

 

Directions:

Combine all ingredients and form into patties. Let patties rest and come to room temp. Preheat grill. once grill is hot place patties on grill cook till desired doneness. these will stay moist even if cooked well done. Take off grill let rest for 5 minutes

Share this post


Link to post
Share on other sites

VENISON SWISS STEAKS

 

Ingredients:

1/2 cup flour

1/2 tsp salt

3/4 tsp pepper

1tbsp paprika

1 1/2 lbs venison steaks 1/2" thick

3 tbsps oil

1 medium onion chopped

1/4 cup diced carrots

2 cans 14.5 oz stewed tomatoes

 

Directions

1. combine flour, salt, pepper,and paprika, and dredge meat in mixture. Pound meat with mallet until 1/4" thick. dredge in flour again. In a dutch oven heat oil and brown the meat on both sides. Add the onions and carrots cook for 2-3 minutes. Add the stewed tomatoes, cover and simmer for 1 1/2 - 2 hours.


VENISON PARMESAN

 

Ingredients:

1 medium onion chopped

1/2 cup + 3 tbsps olive oil

2 cloves garlic minced

2 cans crushed tomatoes 28 oz each

3/4 tsp oregano

2tbsps chopped fresh basil

1/4 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1lb venison steaks 1/2" thick

1 cup flour

1 egg beaten

1/2 tsp garlic powder

1/2 lb sliced provolone cheese

1/4 cup grated Parmesan cheese

 

Directions: In a large sauce pan, brown the onions and garlic in 3 tbsps olive oil. Add the tomatoes, thyme, oregano, and basil. Simmer sauce for 30 minutes. 2. Pound meat with meat mallet until 1/4" thick. In two bowls add 1/2 cup flour and to the other the egg. Combine the other 1/2 cup flour and garlic powder place in third bowl. 3. In a heavy skillet heat 1/2 cup olive oil over medium heat. Dip the steaks into plain flour then the egg then into the flour and garlic powder. cook in oil until golden brown on both sides. 4. preheat oven to 350F. In a 9x13x2" pan spread a layer of sauce, then add a layer of meat. cover the meat with more sauce and sliced provolone. Place dish into oven and bake 30-45 minutes Top individual servings with the grated Parmesan cheese. Serve with pasta

Share this post


Link to post
Share on other sites

VENISON SWEDISH MEATBALLS

 

Ingredients:

1/2 cup onion minced

1/4 cup plus 2 tbsps butter

2/3 cup bread crumbs

2/3 cup milk

1/ 2 tsp ground nutmeg

1 tbsp dried parsley

1/4 tsp pepper

1 lb ground venison

1/2 cup boiling water

2 tbsps flour

1 3/4 cups half and half

egg noodles

 

Directions:

1. Preheat oven to 250f and place oven proof plate inside. In a large skillet saute onions in 2 tbsps butter until soft. While onions are cooking place bread crumbs, milk, pepper, 1/2 the nutmeg and parsley in a large bowl. Let the bread crumbs soak in the milk for 5 minutes. Add the onions and ground venison to the bread crumb mixture and mix well. Form into 1" meatballs.

2. In the same skillet heat the rest of the butter over medium heat. Add a couple meatballs at a time and brown on all sides. Remove browned meatballs to the plate in oven an continue until all are browned. When all meatballs are done add the boiling water to the skillet and simmer stirring for 5 minutes. Dissolve the flour into the half and half and add to the skillet. Add the remaining nutmeg and simmer over low heat until sauce is thick stirring constantly. Return the meatball to the sauce. Serve over buttered egg noodles

Share this post


Link to post
Share on other sites

VENISON POT PIE WITH POTATO CRUST

 

Ingredients:

2 cups packed, grated raw potatoes

1/2 cup grated onion

1/2 tsp salt

1 egg lightly beaten

1 1/2 lbs stew meat cut up bite size

1 tbsp oil

4 tbsps flour

1 12 oz bottle favorite beer

4 medium carrots diced

1 tsp onion powder

1 tsp Worcestershire sauce

1/2 tsp dried mustard

1/4 tsp pepper

1/4 tsp salt

 

Directions:

1. Combine the potatoes, onions and 1/2tsp salt, Spread the mixture in a colander and drain for 15 minutes.

2. Preheat oven to 400F After 15 minutes press out excess water from the potato mixture and put into a large bowl. Add the egg and mix thoroughly. Press the potato mixture into a well-oiled glass pie pan, running the mixture up the sides of the pan. Bake for 40-45 minutes or until crust is browned.

3. While crust is baking start the filling. Brown the meat in a large skillet over medium heat in oil. When browned add the flour and stir until meat is coated and pan is dry. Gradually stir in beer and continue stirring until sauce thickens. Add the remaining ingredients and toss to coat. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes or until carrots and meat are fork tender, Stirring occasionally.

4. When crust is done, remove from oven and reduce heat to 350F. Pour the filling into crust and bake for 10 minutes.


VENISON BURGANDY WITH FRESH MUSHROOMS

 

Ingredients:

2 lbs venison roast cut into 1" pieces

1 cup seasoned flour(add salt & pepper)

8 oz of bacon, diced

3 cloves garlic, minced

1/4 cup tomato paste

2 cups cubed onions 1/2" cubes

1 1/2 cups diced carrots

1 cup beef stock

1 tbsp brown sugar

2 tsp instant beef bouillon

4 cups burgundy wine

1 tsp thyme

1/2 tsp pepper

2 cups thickly sliced fresh mushrooms

 

Directions:

1. Roll meat cubes in flour. In a dutch oven over medium heat, cook bacon until light brown. Add the venison cubes and garlic and cook until meat is brown on all sides, stirring with wooden spoon to keep meat from sticking. Add the leftover flour and mix to combine. Add all other ingredients except mushrooms. Cover and bake at 350F for 1/1/2 hours. Add the mushrooms and bake an additional 30 minutes

Share this post


Link to post
Share on other sites

VENISON ROULADE

 

Ingredients:

(stuffing) 5 slices bacon

2 cups bread crumbs

1/3 cup butter, melted

1/3 cup chopped onions

3/4 tsp dried summer savory

(rest of ingredients)

1 1/2 lbs venison steaks (about 6oz each) pounded to 1/4"

1/4 cup butter

3 tbsps flour

1/4 tsp salt

1/4 tsp pepper

1 1/4 cups beef broth

1 clove garlic, minced

6 oz fresh mushrooms sliced

1/3 cup dry red wine

 

Directions:

 

1. Preheat oven to 350F. In a 10" non-stick skillet, cook the bacon until crisp. Drain and reserve 2 tbsps bacon fat. In a medium bowl crumble bacon and add the rest of the stuffing ingredients mix well.

2. Spoon 1/3 cup of the stuffing down the center of each steak. Roll up steaks jelly roll style securing with toothpicks. In the same skillet place the reserved bacon fat and add the roulades, cook over medium heat until brown on all sides. Arrange the roulades into a 12X8 baking dish.

3. In the same skillet melt 1/4 cup butter over medium heat. Stir in the flour, minutes or until meat is tender. Remove toothpicks before serving. Serve with hot cooked pasta. salt, and pepper. Stir in Broth and garlic, reduce heat to med-low. Cook for 3-5 minutes, or until mixture thickens, stirring constantly. Stir in the mushrooms and wine. Spoon gravy over the roulades. Cover with foil and bake for 50


VENISON STIR-FRY

 

Ingredients:

(Marinade)

1/4 cup soy sauce

3 tbsps cornstarch

3 cloves garlic, minced

2 tsp ground ginger

1 tsp white pepper

1 tsp five-spice powder

1/2 tsp sesame oil

 

Main ingredients:

1 1/2 lbs venison steaks cut into 1/4" strips

2 tsp vegetable oil

1 medium red pepper cut into thin strips

1 onion thinly sliced

1 1/2 cups thinly sliced celery

1 cup thinly sliced carrots

1 cup fresh broccoli florets

1 cup fresh snow pea pods

1 jalapeno pepper thinly sliced

1 tsp sesame oil

1 tbsp toasted sesame seeds

 

Directions:

1. In a large bowl combine marinade ingredients. Add the venison and stir to coat. Cover with plastic wrap and refrigerate for overnight.

2. In a 12" skillet or wok, heat vegetable oil over medium-high heat. Add meat mixture. Cook for 8-10 minutes, or until meat is desired doneness. Stir frequently. Using a slotted spoon remove meat. Set aside.

3. To the same skillet or wok, add the remaining ingredients, Except sesame seed. Cook fro 3-5 minutes, or until vegetables are tender-crisp, stirring frequently. Return meat, stir in sesame seeds. Serve over hot cooked rice.

Share this post


Link to post
Share on other sites

VENISON STEAKS WITH BLUE CHEESE SAUCE

 

Ingredients:

1/4 cup flour

1/4 tsp salt

1/8 tsp pepper

6 venison loin steaks 1/2" thick

1/4 cup butter divided

2 tbsps olive oil

1/2 cup dry red wine

1/4 cup diced shallots

2 tbsps water

1/2 tsp dry marjoram

1/2 tsp instant beef bouillon

4 oz crumbled blue cheese

 

Directions:

1. In a shallow dish combine flour, salt, and pepper. Dredge steaks in flour mixture to coat. In a 12" skillet, heat 2 tbsps butter and the oil over medium heat. Add the steaks and cook for 6-8 minutes, Or until desired doneness turning once. Remove steaks and keep warm.

2. In the same skillet, add the wine, shallots, water, marjoram, and bullion. Cook over medium heat for 1-2 minutes., or until mixture is reduced by half, stirring constantly. Add the remaining 2 tbsps butter and blue cheese. Cook over medium heat for 3-5 minutes, or until the sauce is smooth, stirring constantly. Spoon sauce over steaks, serve with baked potato and roasted asparagus.


BARDED VENISON ROAST WITH YORKSHIRE PUDDING

 

Ingredients:

1 large venison rump roast

1/4 tsp salt

1/4 tsp pepper

3 slices bacon

3 eggs

1 cup flour

1 cup milk

 

Directions:

1. Preheat oven to 350F. Season the roast with salt and pepper. Lay the bacon strips across the top of the roast and place it in an uncovered roasting pan. Roast for about 60 minutes for rare.(meat thermometer should read 130F) Roast about 10 minutes more for medium.

2. As soon as you put the roast in the oven, start making the pudding. Break the 2 eggs into a small mixing bowl and beat until light and frothy. Beat in half the flour, then a third of the milk, pouring in a thin stream. Slowly beat in the rest of the flour, and then the rest of the milk, again in a thin stream. Beat until the mixture is smooth and put bowl into your refrigerator, uncovered.

3. Preheat a 9" cast iron skillet or 9"X9" metal baking pan in the oven during the last 10 minutes of roasting time.

4. When the roast is done, remove it from the oven and turn temperature up to 450F. When the oven reaches 450F , pour 2 tbsps of the roasting pans drippings into the hot skillet. Give the pudding another good stir and pour into the hot skillet. Put the skillet into the oven and bake for 25-30 minutes.

5. Cover the roast with foil to keep warm while pudding bakes, and time your carving and other side dishes to come to table as you remove the Yorkshire pudding from the oven. Serve immediately.

Share this post


Link to post
Share on other sites

BAKED ZITI WITH VENISON MEATBALLS

 

Sauce ingredients:

1 tbsp olive oil

1 large onion halved, then thinly sliced

3 cloves garlic, minced

2 tbsps sherry

2 tbsps sugar

1 tbsp dried oregano

1/4 tsp pepper

1 28oz can whole tomatoes

1 15oz can tomato sauce

 

Meatball ingredients:

2 1/2 cups cubed bread soaked in 1/4 cup milk

1 lb venison burger

2 cloves garlic, minced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/2 tsp pepper

 

Pasta ingedients:

1 16oz box ziti

 

Directions:

1. heat oil over med-high heat in a dutch oven. Add the onion and garlic and turn heat down to med-low. cook until onion is tender. Add the sherry, sugar, oregano, and pepper. Stir until everything is well coated. Add the tomatoes and tomato sauce, bring to a simmer. Reduce heat to low and simmer uncovered for 30 minutes.

2. While sauce is cooking make the meatballs. Also cook pasta according to package, but cook only for 8 minutes instead of the 10-12. Combine all the meatball ingredients together and shape into 1 1/2" meatballs and set aside. You don't need to precook the meatballs.

3. Combine the sauce and the drained pasta in the dutch oven. Stir to coat pasta with sauce. Nestle the meatball into the sauce and pasta. Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes. Serve with grated parmesan cheese and crusty bread


ANTLER SOUP

 

Ingredients:

4 cups water

1 1/2 lbs leftover roasted game meat, cubed (venison, turkey, pheasant)

1/2 small head cabbage, cored and sliced

1 sweet potato cubed

1 green pepper, diced

2 medium onions, coarsely chopped

1 28oz can stewed tomatoes

1 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 cup red currant jelly

 

Directions:

Place all ingredients into a large pot. Bring to boil. Cover, turn down heat, and simmer for 45-60 minutes.

Share this post


Link to post
Share on other sites

VENISON STUFFED PEPPERS

 

Ingredients:

1 lb ground venison

1 tbsp oil

1/2 medium onion, diced

1/2 cup celery, diced

3 cloves garlic, minced

1 14.5 oz can stewed tomatoes

1/2 cup beef stock

2 tsp dried basil

1/2 tsp pepper

1/2 cup grated parmesan cheese

6 green bell peppers

 

Directions:

1. In a large skillet, brown the venison, in the oil over medium heat. Add the celery, onions and garlic, and brown them as well. Drain the tomatoes, setting aside the liquid for later, and add the tomatoes to the meat mixture. Add the stock, basil and pepper, and stir. Let the mixture simmer on low, uncovered, until all the excess liquid has been absorbed. Stir half the parmesan cheese into the meat and remove from heat.

2. Pre-heat oven to 375F. Cut off the top of the peppers and discard along with the seeds and cores. Set the peppers into a deep covered baking dish and fill with meat mixture. Top with remaining parmesan cheese. Pour the reserved tomato liquid into the bottom of the baking dish. Cover and bake for 45-50 minutes, or until peppers are tender. Half way through cooking spoon sauce over the peppers. Serve over hot cooked rice.

Share this post


Link to post
Share on other sites

VENISON BOURGUIGNON

 

Ingredients:

1 1/2 lbs venison stew meat, cut into large chunks

1/2 cup flour

1/4 tsp pepper

1 1/2 tbsps oil

1 cup dry red wine

1/2 cup sherry

1/2 cup port

1 cup beef broth

1 bay leaf

1 tsp thyme

1 tsp summer savory

1 tsp basil

1 lb frozen pearl onions, thawed

6 medium carrots peeled and diced

1/2 lb fresh mushrooms, sliced

 

Directions:

1. Roll meat in flour and pepper, and brown in oil in a dutch oven, over med-high heat. Add the wine, sherry, port, and broth, and scrape up the tasty bits in the bottom of the pan to get all the flavors.

2. Add the spices, onions, and carrots and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.

3. Add the mushrooms and cook another 5 minutes or until mushrooms are tender.


VENISON CAMPFOIL DINNER

 

Ingredients:

1 1/2 lbs venison stew meat, cut up into bite sized pieces

4 medium potatoes, diced

1 green bell pepper, chopped

1 medium onion, sliced

4 medium carrots, diced

1/4 cup beef broth

1/2 tsp salt

1/4 tsp pepper

1 tsp dried marjoram

1tsp garlic powder

 

Directions:

1. On a 12"x24" piece of heavy aluminum foil, lay out the stew meat, potatoes, onions, bell pepper, and carrots. fold up the sides and ends of the foil to make a bowl. Combine the stock and spices and mix well and pour over meat and vegetables. Fold the foil up to seal, and place in cooler for the camping trip.

2. When you get to camp, start a fire, once it has a good bed of coals, bury the campfoil package in the coals. Let it stew for 45-60 minutes, or until meat and vegetables are fork tender.

Share this post


Link to post
Share on other sites

NORTH COUNTRY CHILI

 

Ingredients:

3 oz tomato paste

4 cups roughly chopped tomatoes, canned or fresh

5 cups beef stock

1 cup red wine

1/4 cup apple cider vinegar

2 tbsp chili powder

2 tsp cumin

1 tsp oregano

1/2 tsp pepper

3 tbsps oil

2 lbs venison burger

2 onions, chopped

1 head garlic, minced

1 bell pepper, chopped

4 cups canned kidney beans, drained and rinsed

2 cups frozen corn kernels, thawed

 

 

Directions:

1. In a large pot, combine the tomatoes, tomato paste, beef stock, red wine, apple cider vinegar, and spices. Bring to a slow boil.

2. In a large skillet, heat 1 1/2 tbsps oil and brown the meat quickly in a couple batches. Add the browned meat to the soup pot as it is done.

3. Add the rest of the oil to the skillet and add the onions, garlic, and bell peppers, stirring until they are light brown. Add them to the soup pot.

4. Cover the soup pot and let simmer for 1 1/2 hrs. Add the beans and corn, bring back to a gentle boil, stirring occasionally. Serve with hard rolls and butter.


CAJUN VENISON ROAST

 

Ingredients:

1/2 cup finely chopped onion

1/2 cup finely chopped celery

2 tbsps oil

1/2 tsp English mustard

1/2 tsp white pepper

1/4 tsp black pepper

2 cloves garlic, minced

1/4 tsp cayenne pepper

1 venison rump roast

3 slices bacon.

 

Directions:

1. Preheat oven to 300F. Mix the onions, celery, oil, mustard and seasonings in a small bowl.

2. With a long knife, make deep slits in the roast about every two inches, to about 1/2" from the bottom of the roast.

3. Fill the pockets with the spice mixture, saving some to rub over the top of the roast. Place the roast in an open roasting pan and cover with the bacon slices. Roast uncovered for 60-90 minutes or until meat thermometer reads 140F for rare, 160F for medium.

Share this post


Link to post
Share on other sites

SOUTH OF THE BORDER BAKE

 

Ingredients:

1 package refrigerated crescent roll dough

1 lb ground venison

1/4 cup chopped onion

1 can re fried beans

1 cup sour cream

1 egg

2 tsps chili powder

1/2 tsp ground cumin

1/8 tsp garlic powder

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 cup chopped tomato

sliced black olives

sliced green onions

salsa

 

Directions:

1. Preheat oven to 375F. Unroll the crescent dough, place into a 12 x 8 baking dish. Press the dough over the bottom and 1" up the sides of the dish. In a 10" skillet, combine the ground venison and chopped onion. Cook over medium heat for 6-8 minutes, or until meat is no longer pink, stirring occasionally. Drain the meat and spoon evenly over the dough. In a medium mixing bowl, combine the beans, sour cream, egg, and seasonings. Spread the bean mixture over the meat mixture. Sprinkle evenly with the cheese. Bake for 25-30 minutes, or until crust is golden brown. Remove from oven and top with the lettuce, tomatoes, olives, green onions, and salsa.


SWEET AND SOUR PORCUPINE MEATBALLS

 

Ingredients:

1 lb ground venison

1 egg, beaten

1 cup cooked rice

1/2 tsp salt

1/4 tsp pepper

2 tbsps oil

1 cup beef stock

1 can whole berry cranberry sauce

2 tsps balsamic vinegar

1/2 tsp dried tarragon

2 tsps fresh parsley, chopped

 

Directions

1. Preheat oven to 250F. In a large bowl, combine the venison, egg, rice, salt, and pepper. Mix thoroughly and shape into 2" meatballs. Heat the oil in a large skillet and brown the meatballs on all sides a few at a time. When browned well remove them to a plate in the oven.

2. Once all the meatballs are browned and in the oven add the stock to the skillet. Return one meatball to the skillet and break it up. Bring stock and broken meatball to a boil, then turn the heat down to low and simmer for 5 minutes. Add the cranberry sauce, balsamic vinegar, and tarragon to the stock. Let simmer for 5 more minutes or until the jellied sauce turn liquid.

3. Return all the meatballs to the pan, spoon the sauce over them, add the parsley and let simmer, covered for another 5 minutes. Serve over rice.

Share this post


Link to post
Share on other sites

VENISON STROGANOFF

 

Ingredients:

1 1/2 lbs venison steak

1/4 cup butter

1 cup fresh mushrooms, sliced

1 tbsp flour

1/2 cup sour cream

1 tsp salt

1/2 tsp pepper

 

Directions:

 

Cut steaks into 1" strips, 1/4" thick. Melt half the butter in a large covered skillet. Add the venison and brown lightly on all sides over medium heat. Cover and stir occationally, add the mushrooms after 15 minutes and continue cooking over low heat for 10 minutes. Set the meat and mushrooms aside on a warm platter. Melt the remaining butter in the same skillet over low heat, stir in the flour and stir until smooth. Add the sour cream and simmer until warm. Return the meat and mushrooms to the skillet, season with the salt and pepper, and stir until meat is cover in sauce. Heat thoroughly on low heat for 5 minutes: do not allow to boil. Serve over egg noodles.


MUSHROOM-HORSERADISH VENISON TENDERLOINS

 

Ingredients:

2 tenderloin steaks, cut into strips

4 tbsps butter

1 cup fresh mushrooms, sliced

2 tbsps prepared horseradish

1 tbsp spicy brown mustard

1 cup water

2 tbsps cornstarch

 

Directions:

 

In a large skillet, melt 2 tbsps butter and fry tenderloin strips for 10-15 minutes. In a small saucepan,melt the remaining 2 tbsps butter over medium heat, add the mushrooms and saute until tender. Stir in the horseradish and mustard. Add the water and cornstarch. Bring to a boil, stirring constantly. Then reduce heat to low and simmer until thickened. Pour sauce over venison and serve with egg noodles.

Share this post


Link to post
Share on other sites

VENISON KABOBS

 

Ingredients:

2 lbs venison steaks, Cubed

1/3 cup soy sauce

1/4 cup oil

1/4 cup sherry

1/4 cup green onions, sliced

1 tbsp fresh ginger, chopped

1 tbsp sesame seeds

1 tbsp sugar

3 garlic cloves, crushed

dash of hot sauce

1 package grape tomatoes

1 package mushrooms

2 onions cut into 1" pieces

2 peppers cut into 1" pieces

 

Directions:

 

Combine all ingredients except vegetables and pour over meat cubes. Refrigerate over night. Skewer meat along with the vegetables. Barbecue on the grill and serve with rice.


CREOLE VENISON

 

Ingredients:

2 lbs venison, cut into 3/4" strips

1/4 cup flour

2 tsps salt

2 tsps paprika

1/2 tsp pepper

3 tbsps vegetable oil

1 cup onions, chopped

1/3 cup green pepper, chopped

1 16 oz can tomatoes

1/2 cup uncooked rice

1/2 cup condensed beef broth

1 cup water

 

Directions:

 

Combine the flour, salt, paprika and pepper. Dredge the meat in flour mixture, shake off excess. In a large skillet heat oil. Lightly brown the onions and peppers; remove from skillet. Put meat into same skillet and brown on all sides. Pour the onions and peppers into the skillet over the meat. Cut up the tomatoes and add them with their juices to skillet. Sprinkle in the rice, add the broth and water. Bring to a boil, then lower heat to simmer and cover skillet tightly. Simmer for 1 1/2 hours or until meat is tender. Stir occationally.

Share this post


Link to post
Share on other sites

VENISON ZUCCHINI CANOES

 

Ingredients:

1 lb ground venison

1 cup minced onions

2 cloves garlic, minced

2 cups sharp cheddar cheese, shredded

1 tsp fresh ground pepper

4 zucchini, each 6-8" long

1 cup pepper jack cheese, shredded

 

Directions:

 

In a skillet brown the venison, onions and garlic, drain. Add the cheddar cheese and pepper, stir to combine. Cut the zucchini in half lengthwise. Remove the seeds with a spoon making a trench in the middle, starting 1/2" from the ends. Fill the trench with a generous amount of the meat mixture, sprinkle with the pepper jack and bake for 15 minutes at 375F.


PAN GRILLED VENISON WITH GARDEN TOMATOES AND BASIL

 

Ingredients:

4 6 oz venison steaks

2 tbsps Spanish paprika

2 tsps fresh ground pepper

3 cups diced tomatoes

1 tbsp olive oil

1/4 cup minced shallots

2 cloves garlic, minced

1 cup sliced green onions

1 cup diced red peppers

1/3 cup diced black olives

3 tbsps minced fresh basil

 

Directions:

plastic bag for 1 hour. Place tomatoes into a strainer and let drain. In a heavy skillet heat oil, Add the steaks and brown well on both sides. Add the shallots and garlic cook for 1 minute. Add the tomatoes, green

Flatten steaks to about 1/2" with meat mallet. Rub steaks with paprika and black pepper. place into a onions, red peppers, black olives, and basil, simmer for 3-5 minutes or until steaks are done.

Share this post


Link to post
Share on other sites

VENISON RIBEYE PARMESAN

 

Ingredients:

4 venison rib eye steaks 1" thick

1 1/2 cups fresh bread crumbs

1 cup grated parmesan cheese

1 tbsp fresh basil, minced

1 tsp oregano

1 tsp onion salt

1/2 tsp fresh ground pepper

1/2 cup flour

2 eggs

1/4 cup milk

2 tbsps olive oil

2/3 cup diced shallots

 

Directions:

 

Combine the bread crumbs, parmesan cheese and seasonings in a bowl. Place the flour into a pie plate. Beat the eggs and milk together and place in a shallow bowl. In a large skillet heat the oil, add the shallots and cook until tender. Dredge the steaks in flour. Shake off excess flour. Dip into the egg mixture and then dip into the bread crumb mixture to coat. Place the steaks into the skillet and brown on both sides. Bake in a preheated oven at 375F for 15 minutes.

Share this post


Link to post
Share on other sites

MICROWAVE VENISON CHIP DIP

 

Ingredients:

1/2 lb ground venison

1 lb Monterrey jack cheese, cut into cubes

1/2 cup tomatoes, seeded and chopped

1 4 oz can chopped green chilies, drained

1/4 cup black olives, sliced

1/4 tsp cumin; 1/4 tsp garlic powder

 

Directions:

 

Put the venison in a microwave safe bowl and cook on high power for 2-4 minutes, or until meat is no longer pink, stir to break up chunks and drain well.. Add the rest of the ingredients and cook on high for 4-6 minutes, or until cheese is completely melted. Stir to blend and serve with tortilla chips.


LEMON-GARLIC VENISON TENDERLOIN

 

Ingredients:

2 tsp snipped fresh parsley

1 clove garlic, minced

1/2 tsp lemon zest

1/2 tsp freshly cracked peppercorns

1 tbsp olive oil

1/8 tsp salt

1 venison tenderloin, cut into 2 pieces crosswise

 

Directions.

 

In a small bowl combine all ingredients except venison. Rub the mixture over the loins and let sit at room temperature for 20 minutes. Cook loins on the grill or in a skillet with a little oil. for 6-8 minutes turning once. Slice and serve with a baked potato and garden salad.

Share this post


Link to post
Share on other sites

SZECHAUN VENISON STIR-FRY

 

Ingredients:

2 tbsps soy sauce

4 tsps sesame seed oil, divided

1 1/2 tsp sugar

1 tsp cornstarch

1 lb venison steak, cut into 2x1/4" strips

1 tbsp fresh ginger, finely minced

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

1 8oz package baby carrots, sliced in half lengthwise

1 red pepper, cut into 1" chunks

1/4 lb snow pea pods

2 tbsps unsalted peanuts

 

Directions:

 

In a medium mixing bowl combine the soy, 2 tsps oil, sugar, and cornstarch. Add the venison strips and stir to coat, set aside. In a 10" skillet or wok heat the remaining 2 tsps oil, over med-high heat. Add the ginger, garlic, and red pepper flakes. Cook for 30-45 seconds, or until garlic starts to brown, stirring constantly. Add the carrots and pepper chunks. Cook for 2-3 minutes, stirring constantly. Add the pea pods and peanuts, cooks for 30 seconds, stir constantly. Transfer the vegetables to a warm platter and set aside. To the same skillet add half the venison strips and cook for 3-4 minutes or until no longer pink, stirring constantly. Remove the venison from the skillet. Repeat with remaining venison. Return the vegetables and meat to the skillet and cook for 3-4 minutes or until everything is hot. Serve over hot cooked rice.


CHILI-PEPPER VENISON BURGERS WITH LIME MAYO

 

Ingredients:

 

Lime mayo:

1/3 cup mayonnaise

1 tsp Dijon mustard

1 tsp lime juice

1/2 tsp lime zest

 

Burgers:

1 lb ground venison

1/4 cup green onions, sliced

1 tbsp jalapeno peppers, finely chopped

salt and pepper to taste

4 slices pepper jack cheese

 

Directions:

 

In a small bowl combine all the lime mayo ingredients and refrigerate for 1 hour. In an other bowl combine all the burger ingredients except the cheese, mix well. Form the burger mixture into 4 patties. Cook on the grill until desired doneness. Place a slice of cheese on each patty and allow to melt. Serve burgers on a kaiser roll with the lime mayo, lettuce and tomato slices.

Share this post


Link to post
Share on other sites

VENISON BURGERS FRANCAIS

 

Ingredients:

1 lb ground venison

1/2 cup seasoned dry bread crumbs

1 egg, beaten

1 tbsp dijon mustard

1/2 tsp dry chervil leaves

1/2 tsp dry parsley flakes

1/2 tsp dry thyme leaves

1/4 tsp dry basil leaves

1/4 tsp dry mint leaves

1/4 tsp dry oregano leaves

1/4 tsp dry sage leaves

 

Directions:

In a bowl combine all ingredients and shape into 4 patties. Cook on the grill for 8-10 minutes or desired doneness, turning once. Top with favorite cheese and serve on Texas toast garlic bread.


FRESH VENISON LIVER AND ONIONS:

 

Ingredients:

1 fresh venison liver, sliced 1/2" thick

1/4 cup lemon juice

1 cup flour

1 tsp salt

1/2 tsp pepper

8 bacon slices

3 onions sliced thin

 

Directions:

 

Rinse liver in cold salted water and blot dry with a paper towel. Soak liver in lemon juice for 30 minutes, turning frequently, then drain. Add the flour, salt, and pepper to a plastic storage bag, add the liver and shake to coat. Fry the bacon until done, set aside . Fry the onions in the bacon drippings until golden brown, remove and keep warm with the bacon. Slowly fry the liver in the same skillet for 15-20 minutes, cover with the bacon and onions and simmer another 5 minutes. Serve with mashed potatoes and favorite vegetable.

Share this post


Link to post
Share on other sites

OPENING DAY VENISON STEW

 

Ingredients:

 

2 1/2 lbs venison stew meat

1 /3 cup flour

1/3 cup oil

1 large onion, chopped

1 clove garlic; minced

3 cups water

4 beef bouillon cubes

3/4 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp pepper

1 tsp thyme

2 bay leaves

5 potatoes cut into chunks

1 bag of carrots cut into chunks

1 8oz package frozen peas

1 jar pearl onions

 

Directions:

 

On a piece of waxed paper combine the flour salt and pepper. Roll the stew meat in the flour to coat, reserve the leftover flour. In a large dutch oven heat the oil over high heat and brown the meat a few pieces at a time, remove the stew meat to a bowl as it browns and continue to do so until all the meat is browned.To the dripping in the dutch oven add the chopped onion and garlic reduce the heat to medium and cook until almost tender, stir in the reserved flour. Gradually add the water, bouillon, Worcestershire, thyme, bay leaves cook until mixture is slightly thickened stirring occasionally. Return the meat to the pot and heat to boiling, reduce heat to low; cover and simmer for 2 1/2 hours or until meat is almost tender stirring occasionally. Add the potatoes and carrots and return the mixture to a boil, reduce to low and cover and simmer for 20 minutes. Stir in the frozen peas and pearl onions and simmer until vegetables are tender around 15 minutes. Serve with buttered roll.


KEN'S FOUR BEAN VENISON CHILI

 

Ingredients:

2 lbs ground venison

2 bell peppers, chopped

1 onion, chopped

2 cloves garlic, minced

chili powder to taste

1 tsp ground cumin

1/2 tsp ground cinnamon

1 40 0z can red kidney beans and 1 each 19 0z can of dark red kidney, Cannelloni, and black bean

1 jar of pepperocini peppers stems removed and chopped.

 

Directions:

 

In a large dutch oven brown the venison with the garlic, peppers and onions. When the meat is almost brown add the cumin, cinnamon and 3 tbsps chili pepper, stir to combine. Next add the beans and simmer for 20 minutes and taste. Add more chili pepper till desired taste is achieved. Add the pepperoncini and let simmer covered on the stove stirring occationally. I serve it with Sam Adams, Jalapeno corn bread and some shredded sharp cheddar cheese on top.

Share this post


Link to post
Share on other sites

VENISON BRACIOLE

 

Ingredients:

1 1/2 lb Venison Leg Roast cut into 1/2" slices and pounded to 1/4"

1/2 cup dried italian style bread crumbs

1 clove garlic, minced

2/3 cup grated Pecorino Romano cheese

1/3 cup grated provolone

2 tbsps flat leaf parsley, chopped

4 tbsps olive oil

salt & pepper to taste

1 cup dry white wine

3 1/4 cups marinara sauce

 

Directions:

 

Stir the bread crumbs, parsley,garlic cheeses together in a bowl with 2 tbsps of the olive oil, season with salt and pepper. Take the pounded venison and sprinkle the bread crumb mixture over the meat, covering evenly. Roll the steaks up jelly roll style and tie with butchers twine. Sprinkle with salt and pepper. Preheat oven to 350f. Heat the remaining 2 tbsps oil in a oven proof skillet over medium heat. Add the braciole and brown on all sides, around 6-8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover with aluminum foil and place in oven. Turn the braciole every 20 minute and baste with the sauce. After 1 hour uncover and cook an additional 20-30 minutes or until meat is tender. Remove the braciole to a cutting board and slice crosswise and diagonal into 1/2" slices. transfer to a plate and spoon sauce over slices. I like to serve with broccoli rabe and garlic bread with a tossed Cesar salad.


VENISON PATTIES WITH MUSHROOM GRAVY

 

Ingredient:

2 tbsps butter

1/4 lb mushrooms, sliced

2 tbsps chopped onion

2 tbsps flour

2 cups beef stock

1/4 tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

1 lb venison burger made into patties

1/2 cup heavy cream

1/2 tsp parsley, finely chopped

 

Directions:

 

In a medium sauce pan, melt the butter, add the mushrooms and onions and saute until tender, about 5 minutes. Add the flour to the pan and blend. Slowly pour in the stock and stir constantly, cook until slightly thickened. Season with the salt, pepper and nutmeg, keep warm on the burner. In a frying pan cook the patties until desired doneness. Remove to a warm platter. Add the mushroom sauce to the fry pan and stir and scrape the burgers juices into it. Slowly pour the cream into the sauce and heat but do not allow to boil. Pour the sauce over the patties and serve with mashed potatoes and string beans.

Share this post


Link to post
Share on other sites

VENISON STEW AND DUMPLINGS

 

Ingredients:

1/4 cup flour

1 1/2 tsp salt

1/2 tsp fresh ground pepper

2lbs venison stew meat in 1" cubes

3 tbs vegetable oil

5 cups water

1tsp Worcestershire sauce

1 clove garlic, minced

1 bay leaf

6 small red potatoes, cut in half

6 small onions, cut into quarters

2 stalks celery, cut into 1" chunks

6 medium carrots, cut into 1" long pieces

1 cup Bisquick baking mix

1 tbsp snipped parsley

 

Directions:

 

In a large plastic food storage bag, add the flour, salt, pepper and venison, shake to coat. In a large dutch oven heat the oil over medium heat. Add the venison cubes. cook for 8-10 minutes or until meat is well browned, stirring occasionally. Add the water, Worcestershire sauce, garlic,and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until meat is tender, stir occasionally. Add the potatoes,celery, onions and carrots. Cook, uncovered over medium heat for 15 minutes. In a medium mixing bowl make 1 cup Bisquick mix according to package for dumplings add the snipped parsley to the batter. Drop the dumpling mixture by heaping teaspoon into stew, cook for 10 minutes uncovered. Cover and cook additional 10-15 minutes or until dumplings are light and springy to the touch and no longer doughy. Remove bay leaf and serve.

Share this post


Link to post
Share on other sites

Venison Burgundy

 

Ingredients:

 

Marinade

 

1/2 cup chopped onion

1/2 cup burgundy wine

2 tbsp lemon juice

2 tbsp vegetable oil

2 cloves garlic, minced

1/4 tsp ground pepper

1/4 tsp salt

 

Remaining ingredient:

1 lb boneless venison cut into 3/4" cubes

2 tbsp butter

8 oz fresh mushrooms, cut into quarters

1 large onion, cut into 1/2" cubes

3tbsp flour

1 cup beef broth

3/4 cup burgundy wine

1 tbsp catsup

 

Directions:

 

In a large mixing bowl combine marinade ingredient. Add the venison cubes. Stir to coat. Cover with plastic wrap. Refrigerated at least 8 hours, stirring occasionally. Heat oven to 300F. Drain the meat and discard marinade. In a 12" non-stick skillet, melt the butter over med-high heat. Add the meat, cook until browned on all sides. Transfer meat to a 3 qt casserole, set aside. To the same skillet, add the mushrooms and onions. Cook over medium heat for 2-3 minutes. add the vegetables to the casserole dish. Place the flour in the same skillet, blend in the remaining ingredients. Cook over medium heat for 3-5 minutes or until mixture thickens and bubbles, stirring constantly. Pour this mixture into the casserole dish, stir to coat. Cover, and bake for 1-1 1/2 hours, or until meat is tender, remove cover for last 15 minutes of cooking time. Serve over hot buttered egg noodles.


Venison Patties with Pepper Cognac Sauce

 

Ingredients:

 

Patties:

 

2 lbs lean ground venison

1/2 cup finely chopped onion

1/4 cup snipped fresh parsley

4 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

 

remaining ingredients:

 

3 tbsp butter divided

1 tbsp olive oil

3 tbsp finely chopped shallot

1/4 cup cognac

1 cup beef broth

1 tbsp canned green peppercorns, packed in brine, divided ( found in pickle isle)

1 cup heavy cream

1 tbsp lemon juice

 

Directions:

 

In a medium bowl mix all the patty ingredients. Shape mixture into 8 3/4" thick patties. In a 10" non-stick skillet, heat 2 tbsp butter and 1 tbsp oil over med-high heat. Add patties. Cook for 6-8 minutes, or until meat is desired doneness, turning once. Transfer to warm platter. In the same skillet, cook the shallots over med-high heat for 1-2 minutes, or until lightly browned. Add the cognac. Stir to loosen browned bits in skillet. Add the broth and half the peppercorns. Cook for 3-5 minutes, or until mixture is reduced by half. Stir frequently. Add the cream and remaining 1 tbsp butter. Reduce heat to low, simmer for 3-5 minutes, or until sauce thickens and bubbles, stir constantly. Stir in lemon juice, and remove from heat. Spoon mixture over patties and garnish with remaining peppercorns.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now