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Venison Recipes By Ken

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Wood-Stove Venison Stew

 

Ingredients:

 

1/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp fresh ground pepper

1 1/2 lbs venison stew meat cut into 1" cubes

3 slices bacon, chopped

1 clove garlic, minced

4 cups water

1/2 cup red wine

2 tbsp Worcestershire sauce

1 tbsp lemon juice

1 tsp instant beef bouillon granules

1/2 tsp thyme

3 cups whole baby carrots

4 small onions, sliced

2 cups quartered red potatoes

1/2 cup sliced celery

1 cup frozen peas

 

Directions: In a large plastic food storage bag combine the flour, salt and pepper. Add the venison and shake to coat. Set aside. In a 6-quart dutch oven, cook the bacon over medium heat until brown and crisp, stirring occasionally. Add the venison and garlic, cook for 5-7 minutes or until meat is well browned, stirring occasionally. Stir in the water, wine. Worcestershire sauce, lemon juice, bouillon and thyme. Bring to a boil. Reduce heat to low, cover, and simmer for 1-1 1/2 hours or until meat is almost tender, stirring occasionally. Add the remaining ingredients, except peas. Re-cover and simmer for an additional 45-50 minutes or until meat and vegetables are tender. Add the peas and cook for an additional 5 minutes or until peas are hot.


Venison Sausage-Stuffed Mushrooms

 

Ingredients:

 

24 large button mushrooms

1/2 lb bulk venison sweet Italian sausage

3/4 cup shredded mozzarella cheese

1/2 cup Italian seasoned dry bread crumbs

2 tbsp snipped parsley

 

Directions:

 

Heat oven to 450F. Remove the stems from the mushroom caps. Set caps aside. Finely chop the stems. In a 10" non-stick skillet, combine the stems and sausage. Cook for 5-7 minutes over medium heat, or until meat is no longer pink, stirring frequently. remove from heat and mix in remaining ingredient. Arrange to caps on a baking sheet and stuff each cap with about 1 tbsp meat mixture. Bake for 6-8 minutes, or until cheese is melted

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Venison & Sauerkraut over noodles

 

Ingredients:

 

2 tbsp vegetable oil

1 1/2 lbs venison stew meat cut into 1" cubes

1 16 oz can or package of sauerkraut

2 cups water

1 small onion, sliced

1 1.75oz package beef and mushroom dry soup mix

2 tbsp packed brown sugar

2 tbsp red wine vinegar

1 tsp soy sauce

1/2 tsp ground ginger

1 package egg noodle cook to directions

 

Directions:

 

Heat oven to 350F. In a 6-quart oven proof dutch oven, heat oil over med-high heat. Add the venison cubes and cook for 3-5 minutes or until meat is browned on all side. Add the remaining ingredients except noodles, mix well. Cover ans bake for 1-1 1/2 hrs or until meat is tender, stirring occasionally. Serve over hot cooked,noodles.


Venison Burritos

 

Ingredients:

 

2 lbs ground venison

1 16 oz can re fried bean

1 15 oz can tomato sauce

1 cup chopped onion

1 cup shredded cheddar cheese

1 4 oz can chopped green Chile's, drained

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp pepper

1/4 tsp ground cloves

16 10" flour tortillas

 

Directions:

 

Heat oven to 350F. In a 12" skillet, cook the venison over medium heat for 10-12 minutes, or until meat is no longer pink, stir frequently. Drain meat of fat. Stir in remaining ingredients except tortillas. Reduce heat to low and cook 30-40 minutes, stirring occasionally.Warm tortillas as directed on package. Place 1/2 cup meat mixture in center of tortillas. Fold the bottom half of tortilla over filling. Fold in side and fold top half over. Place the burritos on a baking sheet seam side down.. Bake for 8-10 minutes, or until hot. Serve with desired toppings. You can wrap these individually and freeze for later use.

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Tenderloin Game Cubes

 

Ingredients:

 

1 lb venison tenderloin cut into 1" cubes

1 tbs olive oil

1 14oz bottle chili sauce

2 tbsp dill pickle juice

1 tsp honey

1 tsp lemon juice

1 tsp molasses

1 tsp thyme

1 tsp lemon pepper

1/4 tsp hot sauce

 

Directions: Heat olive oil in a heavy skillet to smoke hot. Add the venison cubes and brown on all sides. Pour off excess oil and add remaining ingredients. Combine well. Bring everything to a boil then reduce heat to low and simmer for 5 minutes. Transfer to a bowl and use toothpicks for serving.


Venison Onion-Horseradish Meatloaf

 

Ingredients:

 

2 eggs

1/4 cup chili sauce

1/4 cup fresh grated horseradish (prepared will work if you can't find fresh)

3/4 cup breadcrumbs

1 tbsp Worcestershire sauce

1 tsp black pepper

2 tsp garlic salt

1 cup diced onion

1 1/2 lbs ground venison

1/2 lb ground pork

 

Directions:

 

In a large bowl, beat the eggs. Add the remaining ingredients and mix well by hand. Make into a loaf and put into a baking dish. Bake at 375F for 45-60 minutes. Let rest for 5 minutes before cutting.

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Bavarian Venison Chops

 

Ingredients:

 

4 venison loin chops 1" thick

1/2 cup seasoned flour

1/4 cup butter

2 cups sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine

1 tbsp capers, drained

2 tsp lemon juice

1 tsp dried thyme

1 10.5 oz can cream of celery soup

 

Directions:

 

Roll chops in the seasoned flour and shake off excess. In a large skillet heat butter to a fast bubble over med-high heat. Add the chops and brown on both sides. Add the remaining ingredients except for the soup. Simmer for 5 minutes on medium heat. Add the soup, stir to combine. Cover and cook for 30 minutes. Serve over egg noodles


Hunters-Style Rack Of Venison

 

Ingredients:

 

3-3 1/2 lb rack of venison

cooking oil spray

8 shallots, peeled and cut in half

12 mushrooms, cut in half

1 cup dry red wine

6 strips bacon

1 cup beef gravy

3 tbsp gin

1 tsp dried thyme

1 tsp black pepper

1/2 tsp salt

 

Directions:

 

Spray a roasting pan with cooking oil spray. Place the shallots and mushrooms in pan.Add the red wine.

Place the rack of venison on top of the shallots and mushrooms rib bones down. Place bacon strips over roast. Preheat oven to 450F. Put roast in oven and let brown for 4 minutes. Reduce the temp to 250F and cook for 30-40 minutes so roasts internal temp is 130F. Transfer roast to serving plate and cover with aluminum foil. Add the remaining ingredients to the roasting pan. Place pan on the stove top burner and bring everything to a boil over med-high heat. To serve cut roast between the ribs and serve two slices per person, and top with the mushroom sauce.

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Venison Schnitzel with Caper Sauce.

 

Ingredients:

 

Schnitzel:

 

1 lb venison cutlet, thin cut

1 cup seasoned flour

1 cup egg wash (2 eggs beaten in a cup of milk)

3 cups fresh white bread crumbs

1/4 cup butter

2 tbsp fresh lemon juice

12 lemon slices

 

Caper sauce:

 

1 1/2 tbsp butter

1/4 cup diced shallots

1 1/2 tbsp flour

1/4 cup dry white wine

1 tsp lemon juice

1 1/4 tsp salt

1 pinch white pepper

2/3 cup heavy cream

1 bay leaf

1/4 cup capers, drained

 

 

Directions: to make caper sauce, melt butter in a saute pan. Add the shallots and cook till clear. Add the flour and reduce heat to medium, stirring constantly with a wooden spoon.Cook for 1 minute.Add the white wine, lemon juice, salt, white pepper,and bay leaf. Simmer for 10 minutes on low heat (do not boil). remove the bay leaf and add the cream and capers. Simmer on stove till sauce thickens.

 

To make the schnitzel, dredge the cutlet in seasoned flour. Dip in egg wash, then in bread crumbs, shake off excess. Heat butter to a fast bubble, add the breaded cutlet and brown on both sides. Splash cutlets with lemon juice. Cover and bake at 350f for 15 minutes. Place on plate cover in caper sauce and garnish with lemon slices.


Venison Currant Mole'

 

Ingredients:

 

1 lb venison backstrap, cut into 1/2" slices

1 cup seasoned flour

1/4 cup butter

1/2 cup shallots

2 cups brown sauce ( see recipe below)

1/2 cup cream sherry

1/3 cup currant jelly

1 tbsp shaved dark chocolate

 

 

Brown sauce;

 

 

6 tbs butter

1 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

2/3 cup flour

6 cups beef stock

1/4 cup tomato puree

1 bay leaf

1 tsp salt

1/2 tsp black pepper

 

Make brown sauce by, Heat butter in a heavy saucepan to a fast bubble. Add the vegetables and saute till onions are clear. add the flour add cook over low heat for 2 minutes, stirring often with a wooden spoon. Add the stock slowly stirring constantly. Add the tomato puree, bay leaf, salt and pepper. Simmer for 1/2 hour uncovered. strain through a fine strainer and use for recipe. freezer leftovers

 

Directions:

 

Flatten the slices to 1/4" with meat mallet. Dredge in the seasoned flour.Heat butter to a fast bubble in a heavy saute pan. Add the shallots and venison slices. Saute till venison slices are brown, then turn and cook for 30 seconds, being careful not to brown the shallots. Add the brown sauce, currant jelly, sherry and chocolate shavings. Simmer for 10 minutes, stirring gently to keep from sticking.

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Venison Paprikosh

 

Ingredients:

 

2 lbs of venison stew meat, cut into 1" cubes

1/4 cup vegetable oil

1/4 cup flour

2 tbsp Hungarian paprika

3 cups diced onions

2 cups diced tomatoes with juice

2 cups tomato puree'

2 beef bouillon cubes

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

2 cups fresh mushrooms, sliced

2/3 cup dry red wine

sour cream for garnish

 

Directions:

 

Heat oil till almost smoke hot in a heavy saute pan. Add the venison and brown well on all sides. Remove meat and excess oil to a casserole pan.Combine the flour and paprika. Add to the meat and mix well. Add the onions, diced tomatoes with juice, tomato puree',beef bouillon cubes, garlic, salt and pepper, mix well. Cover and bake for 1 hour. Add the mushrooms and wine and mix well. Cover and bake an additional 20 minutes. To serve put in bowl and garnish with a dollop of sour cream.


Moose Steaks With Green Chili Pockets

 

Ingredients:

 

4 moose steaks 8-10 oz each about 1 1/2" thick

 

Rub:

 

1 tbsp black pepper

1 tbsp Cajun seasoning

1/2 tsp garlic powder

2 tbsp olive oil

 

Stuffing:

 

2 tbsp olive oil

1 cup diced onions

1 cup diced green chilies

1 tsp dried oregano

1 tsp basil

3/4 cup dried bread crumbs

 

Directions:

 

Cut a deep pocket in each steak. Combine the rub ingredients and rub on steaks. Place steaks in a plastic bag and let sit overnight.

Heat 2 tsp of olive oil in a skillet. Add the onions and saute till tender. Add the green chilies and stuffing spices and simmer for 5 minutes over low heat. Add the bread crumbs and combine well to make a thick paste. Stuff each steak with 2 tbsp of stuffing mixture and grill to medium rare.

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Dutch Oven Baked Venison

 

Ingredients:

 

2 lb venison roast, cut into 2" cubes

1/4 cup olive oil

1/2 cup flour

2 cloves garlic, minced

2 cups onions, cut into 1" cubes

1 1/2 cup parsnips or carrots, cut into 1/4" slices

1/2 tsp nutmeg

1 tsp black pepper

1 beef bouillon cube

2 cups beef stock

1 cup dry sherry

2 cups fresh mushrooms, cut into 1/4" slices

1 cup sour cream

2 tbsp tomato paste

 

Directions:

 

Heat oil to almost smoke hot in a dutch oven. Roll the venison cubes in flour and shake off excess. Add to the dutch oven and brown on all sides. Remove meat from dutch oven and add the garlic,onions, and parsnips and cook till tender. Add the leftover flour and stir well. Add the meat and nutmeg, pepper, beef bouillon, beef stock and sherry. Combine well. Cover and bake at 350f for 1 1/2 hours. Add the mushrooms, sour cream and tomato paste mix well. Cover and bake for 30 minutes or until meat is tender. Serve over egg noodles.

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Gorgonzola-Filled Venison Roll

 

Ingredients:

 

Meat Mixture

 

 

1 lb ground venison

1/2 lb ground pork

2 eggs, beaten

1/2 cup bread crumbs

1 tsp salt

1 tsp black pepper

 

Filling mixture

 

2/3 cup grated carrots

1/2 cup crumbled Gorgonzola cheese

1/2 cup bread crumbs

1/2 tsp garlic powder

 

 

Directions:

 

Combine all the meat mixture ingredients and mix well. On a flat surface place a double thick sheet of aluminum foil down at least 1 1/2 feet long. Place the meat mixture in the center of the aluminum foil and press out to form a rectangle 1" thick. In a large bowl mix the filling ingredients and spread on the meat mixture leaving 3" not covered on the bottom edge.From the top edge roll the meat mixture into a roll with the 3" edge overlapping the top edge.Enclose the foil and crimp the ends closed. Bake at 350F for 1 hour slice and serve.


Lemon-Pepper Venison Medallions

 

8 venison medallions 1" thick

2 tsp dry thyme

1 1/2 tsp fresh ground black pepper

2 tsp lemon zest

1 tsp garlic salt

1 tbsp olive oil

2 tsp Worcestershire sauce

 

Directions:

 

Combine the thyme, lemon zest, pepper, and garlic salt. Rub on both sides of medallions. Let medallions stand for 10 minutes. In a heavy skillet heat the olive oil. Add the medallions and brown well on both sides. Reduce heat to medium and cook till medium rare.Splash with Worcestershire sauce and serve.

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Venison Meatloaf

 

Ingredients:

 

1 lb ground venison (I use a 20/80 mix of venison and beef suet)

1 lb ground pork

1 1/2 cup dry bread crumbs

2 eggs

1 tbs Worcestershire sauce

1 half a red onion, chopped

salt & pepper to taste

 

Directions:

 

Place all ingredients in a large bowl and mix well. Form into a loaf and place in a pan. heat oven to 375f and bake for 1 1/2 hours.


Jamaican Style Venison Grilled Steaks

 

Ingredients:

 

8 Venison steaks 1" thick

 

 

Marinade;

 

1 1/2 cups diced onions

1 cup olive oil

zest and juice of 1 orange

zest and juice of 1 lemon

2 jalapeno peppers with seeds

2 tbsp fresh ginger, minced

1 tsp ground nutmeg

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp black pepper

1/4 tsp dry thyme

 

 

Directions:

 

Place all marinade ingredients into a blender and blend on high for 1 minute. Place steaks in a glass bowl and cover with marinade. cover with plastic wrap and refrigerate overnight. Grill over medium heat till desired doneness. Garnish with fresh grated ginger.

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Venison Liver With Bacon And Raspberry Vinaigrette

 

Ingredients:

 

1 large or 2 small venison livers

2 cups milk

6 strips bacon

1 cup sliced onions

1 cup sliced red peppers

1/2 cup raspberry vinaigrette

1 tsp beef base

1/4 cup melted butter

1 cup flour seasoned with salt & pepper

Directions:

 

Remove all veins and skin from livers. Cut into 1/2" slices and soak in milk overnight.In a skillet cook bacon over medium heat. Add the onions and red peppers and cook till bacon is crisp and vegetables are tender. Combine the vinegar and beef base and add to skillet. Bring to a boil and reduce heat, simmer for 3 minutes set aside.

 

In another skillet heat butter till smoke hot. Remove liver slices from milk and pat dry. Dredge slices in flour shaking off excess. Add liver to skillet and brown well on all sides. Add the vegetable mixture bring to a boil and serve


Wild Mushroom Vegetable Stew

 

Ingredients:

 

1 1/2 lbs venison cut into 1" cubes

1/2 cup flour

1/3 cup butter

1 cup diced turnips

1 cup diced carrots

1 cup diced parsnips

1 cup diced onions

1 cup dices celery

4 cups beef stock

1/4 cup tomato puree

3 cups halved shiitake mushrooms

2 tsp dry marjoram

1 tsp black pepper

 

Directions:

 

Toss the venison cubes in flour and shake off excess. In a dutch oven, heat butter to a fast bubble and brown meat on all sides. add the vegetables and cook till tender. add the remaining flour and stir well. Add the beef stock and tomato puree. Cover and bake at 350f for 1 hour. Add the mushrooms, marjoram and black pepper, recover and bake 1 hour more. Serve over egg noodles.

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Venison Cutlets With Caramelized Onions And Plum Confiture

 

Ingredients:

 

Caramelized onions and plums:

 

1/4 cup butter

3 cups thinly sliced onions

6 blue plums, pitted and cut in half

1/2 cup beef stock

1 tbsp brown sugar

1/3 cup sherry

1 tsp dry sage

1/2 tsp black pepper

 

 

Meat:

 

8 venison cutlets 2oz each

1 cup seasoned flour (salt & pepper)

2 tsp poultry seasoning

2 tbsp melted butter

 

 

Directions:

 

In a saucepan, heat 1/4 cup butter. Add the onions and cook for 10 minutes on low heat. Add the plums, stock, sherry, brown sugar, sage and black pepper. Simmer on low heat for 15 minutes, until all liquid is evaporated. Sauce should now look like jam. Set aside.

Combine the flour and poultry seasoning. Dredge the cutlets in flour. Shake off excess. In a heavy skillet heat melted butter to a fast bubble. Add the cutlets and brown on both sides. Add the sauce and simmer over low heat for 2-5 minutes.


Rum Runner Venison Roast

 

Ingredients:

 

2-3 lb venison roast

1/4 cup vegetable oil

2 cups chopped onions,1" pieces

1 1/2 cups sliced carrots, 1/2 slices

1 1/2 cups chopped turnips, 1" pieces

3 cups beef stock

1 cup chili sauce

2/3 cup dark raisins

1/2 cup dark rum

1/3 cup molasses

1 tsp beef base

2 tsp dry thyme

1 tsp pepper

1/2 cup dry red wine

1 tbsp Worcestershire sauce

2 tsp cornstarch

 

Directions:

 

In a dutch oven heat oil until smoke hot. Add roast and brown well on all sides. remove roast and add vegetables and cook for 4 minutes to lightly brown. Pour off excess oil and return roast to pan. add beef stock, chili sauce, raisins, rum, molasses, beef base, thyme, and black pepper. Bake at 350F for 2 hours. Combine the red wine , Worcestershire sauce, and cornstarch to make a smooth paste. add to dutch oven and stir to combine, return to oven for 20 minutes. Remove roast and slice into thick pieces. serve with vegetable sauce over meat slices.

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