Venison Recipes, Venison Jerky Recipes, Venison Roast Recipes

If you are looking for new venison recipes - I've got you covered. My wild game, game bird and fish recipes are so good, they are featured on the Outdoor Channel.

Venison jerky recipes, venison sausage, venison roast recipes, venison tenderloin recipes, venison back strap recipes and many more. More game recipes at the bottom of the page.

I also offer a page to whitetail deer behavior during rut, and deer hunting.
If you butcher your own deer (like we do), venison can be cut into roasts, back strap, steaks, stew meat and then you ground the rest. You can get it processed into summer sausage, landjaegers, ring bologna or anything that you wish - but I have recipes for you to try and save some money, and personally, I think it's much better.

I treat venison just like beef; venison is leaner and if cooked properly - as tender as beef. It is so versatile and is a truly organic meat. They weren't shot up with growth hormones or antibiotics, or whatever else is in the meat that we purchase at the grocery store.

NOTE: I find that you either cook your venison two ways. The first is medium-rare, and the second is when it's fully cooked and falling off the bone. Anything in between is inedible. All of these venison recipes are interchangeable with any wild game meat or beef.

This venison recipe is an easy and tasty meal.

PAN FRIED VENISON RECIPE

Ingredients

venison steaks
1 sweet onion, sliced
carrot strips
parsnip strips
4 TBS butter
2 TBS canola oil
2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Directions

In a skillet, heat the butter and canola oil together. Place the sliced onions, carrot and parsnip strips on the bottom of the skillet. Place the steak over all and fry until desired doneness. Serve the vegetables over the top of the steak.

If you think venison has a gamey taste, try this venison recipe. It will melt in your mouth, I swear.

DEEP FRIED VENISON RECIPE

Ingredients

1-1/2 lbs venison
12 oz can cola
1-1/2 cups evaporated milk
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 cup flour
canola oil to fry with

Directions

Defrost the venison in the cola overnight in the refrigerator. Rinse thoroughly and drain.

PREHEAT the oil to 350 degrees and preheat the oven to 350 degrees. You will need a baking sheet sprayed with oil.

Now we are going to tenderize the meat with a mallet. Place the venison between two pieces of waxed paper and lightly sprinkle with flour. Pound out the meat and slice it in strips.

Pour the milk into a bowl and mix the pepper, garlic and flour in a plate. Dunk pieces in the milk and dredge in the flour mixture. Fry for 10 seconds or until the crust is set. Drain and place on the prepared baking sheet.

Bake for 45 minutes. If you wish you can fry the venison for 3 minutes and not use the oven at all.

Venison Recipes

This venison recipe is a family favorite. We love it so much that we have this once a week in the winter. Everyone that tastes this savory meal; wants the recipe. You may also use elk or moose instead of venison.

CROCK POT VENISON IN MUSHROOM GRAVY

Ingredients
2 (10-3/4 oz) cans homemade cream of mushroom soup

1 envelope homemade dry onion soup mix
2 cups homemade beef broth
1 TBS homemade garlic powder
2 TBS homemade onion powder
1/2 tsp parsley
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast
1/3 cup sour cream (optional)

Directions

Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart. Before serving, stir in the sour cream.

This venison recipe includes another one of my family's favorite meals. It requires marinating the venison overnight before grilling. Tender and delicious.

GRILLED VENISON

Ingredients

2 lb venison back strap, cut into 2" chunks
1 quart apple cider
thick sliced bacon
1-1/2 to 2 cups homemade barbecue sauce

Directions

Marinate the venison chunks in apple cider overnight. Drain cider and discard. Pat the chunks dry and place in the barbecue sauce until you are ready to grill it.

Let the venison come to room temperature and wrap each chunk with bacon; securing with toothpicks. Grill until the bacon is slightly burnt; or 15 minutes. It's better to cook it "low and slow" for the best flavor.

Friends and family will beg you for these venison recipes. This requires marinating the venison overnight in half of the marinade, and using the rest to brush on when grilling the next day.

MARINATED & GRILLED VENISON MEDALLIONS

Ingredients

venison medallions
1/4 cup white vinegar
1/4 cup homemade barbecue sauce
1/4 cup canola oil
1/4 cup homemade worcestershire sauce
6 garlic cloves, minced
1 tsp ground mustard
kosher salt and ground black pepper to taste

Directions

Excluding the venison, whisk the ingredients together in a bowl and pour half into a large resealable bag. Add the venison and shake to mix. Chill the venison and the remaining marinade overnight in the refrigerator.

Heat the reserved marinate and grill the medallions until you achieve desired doneness. Serve with warm marinade.

Yum. This a venison recipe that is popular during football games and hunting. Cook very slowly for the ultimate taste.

You'll never buy store bought again after making this, and you'll also save big time money. Jerky sells for $14.00+ a pound. You can also make this if you find London broil or flank steaks on sale, grab some and make this jerky.

Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.

Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.

In the morning, line cookie sheets with foil. Place strips of meat on the sheets - do not overlap the meat.

PREHEAT oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy.

This venison recipe is TO DIE FOR. It's fall apart tender and tasty.

CROCK POT BARBECUED VENISON RECIPE

Ingredients

3 lb venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 TBS fresh lemon juice
3 TBS brown sugar, packed
2 tsp ground mustard
1 tsp garlic powder
2 TBS cornstarch
1/2 cup beef broth

In a skillet, fry the bacon and onion until the bacon is slightly crispy; remove the bacon mixture and drain. Brown each side of the venison in the bacon grease. Drain and place in the bottom of a crock pot sprayed with vegetable oil.

In a bowl mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours. When done, turn the crock pot on high.

In a bowl, whisk the cornstarch and beef broth together and add to the crock pot, stirring well. Cover for ten minutes, give it a good stir and it's ready to serve.

Simple and tasty, this is a wonderful venison recipe.

EASY RECIPE FOR VENISON ROAST

Ingredients

venison roast, scored on the outside
homemade mustard
brown sugar, packed
bacon slices

Directions

PREHEAT oven to 250 degrees. You will need a roasting pan and some tin foil.

Squirt the mustard on the outside of the roast and brush to cover entire roast. Then roll the roast in brown sugar and place in the roasting pan. Top with bacon slices and wrap tightly with foil.

Bake for 1 to 1-1/2 hours PER POUND. Pull apart with a fork when done and add some barbecue sauce; pile high on a bun and it's ready to devour.

Great with coleslaw and potato salad! Are they begging you to cook more of your recipes for venison? Learning how to cook venison the proper way guarantees compliments. I promise.

Here's another venison recipe for a roast rub that is wonderful. Don't worry about all the salt - that's what gives it a beautiful taste.

VENISON ROAST RUB RECIPE

Ingredients

8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Directions

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.

Included in my venison recipes, I offer this favorite. This is a delicious basic venison recipe for chili without the "chili seasoning" taste. You may used ground venison instead of the stew meat and black beans instead of the kidney beans. Just customize it they way you like it.

HOMEMADE VENISON CHILI

2 lb venison stew meat, trimmed and chopped

12 slices of bacon, chopped
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
4 TBS brown sugar, packed
1 cup port red wine
4 TBS red wine vinegar
4 TBS tomato paste
4 cups beef broth
1 tsp ground cumin
1 tsp (or to taste) homemade chili powder
1 or 2 cans red kidney beans
1/2 tsp (or to taste) cayenne pepper
kosher salt and freshly ground black pepper to taste

In a skillet, fry the bacon with the venison, onion, garlic and celery until the venison is cooked; approximately 15 minutes or so. Add the remaining ingredients and season with salt and pepper. Transfer to a large pot. Simmer for 1 hour, stirring occasionally.

NOTE: This is excellent served over rice too.

I have more than how to cook venison recipes - check out more of my favorites on the navigation bar to the left.

PRESERVING VENISON USING PRESSURE CANNER

2 beef bouillon cubes per quart
3 lbs venison roast, fat removed and cut into cubes

Wash meat and cut into 1 inch cubes. Pat dry and pack 1 quart jars until full. Add two beef bouillon cubes per quart of venison. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. It will make it's own juice, and a layer of fat will be on the top.

This venison recipe has been used in our family for over 4 decades.

If you need to learn how to can food, or need some canning tips, you will find them at this link.

CANNED VENISON RECIPE

Servings

This recipe makes 5 to 7 quarts.

Ingredients

10 lbs raw cubed venison
5 to 7 beef bouillon cubes
2 large onions, ringed or cut into strips
beef suet

PER QUART JAR ADD:

1 teaspoon canning salt
1/2 of a beef bouillon cube

Directions

Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space; affix the two-part lids.
Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).

One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.

After learning how to cook venison the right way, you will delight family and friends alike with your wild game culinary skills. Congratulations.

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Venison Recipes back to Wild Game Recipes

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VENISON RECIPES

My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!

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