Raised on a large farm and being the only girl in my family, other then my mother who had also been the only girl. It was only natural for me to be a little tomboyish. What ever my Grandfather, Dad or Brothers did, I had to do also. They all fished and hunted for the family food, so I did to. But as a female it is a big job, because I have to do it all. I hunt it, catch it, field dress it, skin it, butcher it, freeze it can it and cook it. So I have took the time to write down some of my favorite venison recipes. Hope you try them and enjoy them, because they are my favorite!
I like to marinate my venison to improve the tenderness and taste. Here are a few of my favorite ones. In a gallon plastic zip-seal bag –
(1.) One 12 oz. can of beer and 1 cup of vinegar with 2 Tlbs. liquid smoke.
(2.) One 12 oz. can of Coke Cola with 1/2 steak sauce.
(3.) Two cups buttermilk with 1/2 cup roasted teriyaki garlic sauce.
(4.) One12 oz. can of Ginger Ale.
(5.) 1 small bottle of Italian Dressing.
(6.) Combine all ingredients below in a zip lock bag.
½ teaspoon powdered meat tenderizer
2 tablespoons liquid smoke
2 tablespoons concentrated lemon juice
1 cup water (or use a can of coke instead of water)
*Place your venison in the bag, close, and place in the refrigerator overnight to marinate.
*Marinate the venison roast using any one of these recipes overnight in the refrigerator.
*The next day, drains off marinate.
Venison Marinate or Basting Sauce Recipe
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1-tablespoon liquid smoke
½ teas salt
½ teas. course ground black pepper
½ teas. red hot pepper flakes
3 garlic cloves – crushed
1 tablespoon shredded lemon peel
2 tablespoons parsley
2 tablespoons oregano, cilantro & basil.
Combine all ingredients in a bowl; whisk or stir together
Makes about 1 cup of venison marinate. Use as soon as possible because of its freshness. Marinate venison overnight or for several hours (4-6).
Dry Venison Rub Recipe
In a bowl combine these dry ingredients. 2 tablespoons salt, 2 tablespoons course ground pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 2 tablespoons granulated garlic, 1 tablespoon onion powder, 1 tablespoon crushed parsley flakes, 1 teaspoon five spice powder, 1 teaspoon celery seed, ½ teaspoon cayenne pepper, ½ teaspoon hickory smoke salt. Mix these ingredients well.
Cooking Your Venison
One mistake a lot of people do when cooking Venison is they overcook it. Venison is lean meat, there is not a lot of fat in it. Overcooking venison will dry it out and makes it tough. You should really serve your venison medium to medium-rare. For Oven Cooking. Preheat your oven to 325 degrees. Use a meat thermometer to check for doneness.
Rare – 140 degrees, 18 – 20 minutes per pound
Medium rare – 150 degrees, 20 – 25 minutes per pound
Medium – 160 degrees, 22 – 30 minutes per pound
Venison Steaks – grill or pan fry in butter and olive oil with onions.
Serve with fried onions, fresh mushrooms and a tablespoon of creamed horseradish sauce.
Venison steaks on the grill should be cooked medium rare for best results
Drain the marinate off your venison meat. Blot off excess marinate with paper towels. Now, tenderize your meat by piercing meat repeatedly with a fork to break down the venison muscle fibers. Sprinkle your dry rub or use the dry rub recipe above on both sides of venison and rub or massage into meat.
Grill over hot coals to medium rare to medium (be very careful not over cook and dry out your venison).
(1.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 1 can of cream of mushroom soup & 1-cup of water over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours. Add water as needed.
(2.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 12 oz. Coke over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours. Add water as needed.
(3.) EASY CROCKPOT VENISON ROAST
1 sm. to med. venison roast
1 can cream of mushroom soup
1 env. Lipton onion soup mix
1 lg. onion, sliced
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crock-pot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.
VENISON CHILI (Crock-Pot)
1 lb. ground venison
2 onions, chopped
1 clove garlic, minced
1 tbsp. Worcestershire sauce
2 bell peppers, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1-3 c. water
1-1/2 tbsp. chili powder
2 (16 oz.) cans red kidney beans
Brown meat, onions and garlic in oil in skillet. Put into crock-pot with all ingredients except beans. Cook on low for 8-10 hours, adding beans the last hour.
(1.) VENISON STEW
3 1/2 lbs. Cubed venison meat or stew meat
3 med. potatoes
3 celery stalks
1 lg. onion
1 can cream of celery soup
1 can beef broth or 4 beef bouillon cubes in 1 c. water
Salt and pepper to taste
1 can tomato soup
1 can water
Cut meat and vegetables into bite size pieces. Brown meat in medium skillet. Put all ingredients in crock-pot; (If you’re feeding a big crowd you can add more vegetables to fill crock pot.) Set crock-pot on High and cook for 5 to 6 hours.
(2.) VENISON STEW
2 lbs. venison stew meat, in 1″ pieces
1 qt. water
2 tbsp. beef bouillon
1 tsp. Worcestershire sauce
2-3 dashes hot sauce (opt.)
2 cloves minced garlic
Salt & pepper to taste
1 tsp. paprika
6 carrots in 1″ pieces
3 or 4 lg. potatoes, in 1″ pieces
1 onion, quartered
3 tbsp. flour
1/2 c. cold water
Brown meat in melted butter on all sides in skillet. After browning meat, place meat and all ingredients (Except flour and ½ cup water) in a crock-pot and cook on high for 5 hours or low 9 hours.
Add more water if necessary to cover.
NOTE: Thicken just before serving. Mix flour and water (1/2 cup) and add to stew to thicken. Serve with hot French bread.
(3.) VENISON TOMATO STEW
1 venison steak
2 tbsp flour
1 med onion, sliced
1 carrot, chopped
1 sm. stalk celery, chopped
1 (15 oz) can tomato sauce
Cut venison steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of crock-pot and add meat. Top with carrots and celery. Cover with tomato sauce. Cover and cook on low, 8 to 10 hours (high 3-5 hours).
1 lb. venison, cut into bite size pieces
1 (46 oz.) can vegetable cocktail juice
1 (28 oz.) can whole tomatoes, undrained and chopped
2 med. size onions, chopped
1 tbsp. Worcestershire sauce
1/8 tsp. hot sauce
4 lg. potatoes, peeled and cubed
3 med. carrots, sliced
4 sm. yellow squash, sliced (opp.)
3 to 4 stalks celery, thinly sliced
2 med. size green peppers cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart pot or Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp tender. Makes 4 quarts.
*(If you want to use a crock-pot, combine first 6 ingredients, bring to a boil, and then transfer to the crock-pot, Add remaining vegetables to soup cook for 4-6 hours)
VENISON AND RICE
3-4 lb. beef or venison roast
1 sm. bottle Kitchen Bouquet
1 box wild rice
1 c. water (only if using very lean venison)
Cut meat up into small chunks, trimming off as much fat as possible. Coat chunks well with Kitchen Bouquet and put into crock-pot to simmer 10-12 hours. (Add water now if using venison or extra lean beef.)
*About 20 minutes before serving time, prepare rice according to package directions. Serve beef over rice.
VENISON & BEANS
1 lb. venison hamburger or sausage
1 pkg. Lipton onion soup
2 cans pork and beans
1 sm. can butter beans
1 can kidney beans
1 sm. can sliced mushrooms
3/4 c. brown sugar
1 sm. can tomato sauce
Brown the meat. Drain the butter beans and kidney beans to remove water. Mix the browned meat with the above ingredients and heat through. A crock-pot is great for this dish but not necessary. Size of the cans is not exact depending on quantity to be made.
VENISON TIPS IN MUSHROOM SAUCE
2 lbs. venison, cut into 1-inch cubes
1 env. onion soup
1 can cream of mushroom soup
2 c. beef broth or bouillon
Green peppers (optional)
Combine all ingredients in crock-pot. Cook on HIGH 5-6 hours or LOW for 8-12 hours. Serve over noodles or rice.
Green Been Venison Tator Tot Casserole.
1 pound ground venison
1 package or pound of your favorite breakfast pork sausage
1 medium to large onion; finely chopped
2 tablespoons Worcestershire sauce
½ teaspoon liquid smoke
Drain 2 cans of green beans and spread evenly over the venison mixture.
Spread 1 cup of (thawed) frozen corn
Spread 1 cup of (thawed) frozen peas
Sprinkle 1 cup of cashews on top
Spread 1 cup of sliced mushrooms on top
(1.) Blend and mix well all these ingredients. Break up and fry in a skillet. Drain off any excess fat. Spread this cooked venison meat mixture evenly in a large baking (oven safe) casserole dish.
(2.) In a large mixing bowel combine these ingredients:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 cup of Classico Roasted Garlic Alfredo pasta sauce
Mix well and pour evenly over the other ingredients.
*Bake at 350 degrees for 40 minutes.
1 frozen package of tator tots
1-(6 0z.) can of French Fried Onions
(3.) Now, on top of this venison casserole, (spread evenly) with tator tots.
Then sprinkle on 1 can (6 oz.) of French Fried Onions.
*Bake an additional 10 minutes.
SHREDDED VENISON BBQ SANDWICHES
Place 1 1/2 pounds (approximately) of venison in crock-pot. Cover with your favorite BBQ sauce and a little water or beer, about 1/8 cup. Cook on low 7 to 9 hours. Shred the meat using 2 forks. Stir well to mix up bar-b-que sauce. Spoon onto buns and add your own favorite fixins.
Cut your venison up in stew meat pieces. Place in the crock-pot with 1 can of either golden mushroom soup or cream of mushroom soup and one can of onion soup. Cook all day on low in your crock-pot. If you wish to thicken your stroganoff you may. You may also add fresh mushrooms. Serve this over wide noodles, mashed potatoes, toast, etc.
1 lb. ground venison sausage
1 c. chopped onion
1 pkg. taco seasoning
1 (8 oz.) pkg. Cheez Whiz
1 c. chopped fresh tomato
Brown venison and onion. Add taco seasoning. Combine until well mixed. Add mixture to cheese and microwave all until cheese is melted, stirring occasionally. Add tomato and serve with taco chips in slow cook crock-pot to keep warm.