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Venison steaks or pieces, not too
thick. (about ¼”)
Olive Oil
Fresh garlic
Sliced mushrooms
Seasoned salt
Pepper
1 Tablespoon of butter
The secret to cooking any type of
game meat is to keep it moist. Game has virtually no fat. Put the venison in
a shallow container for marinating. Rub both sides of the venison pieces
with the fresh garlic. Then generously sprinkle seasoned salt and pepper on
both sides of the meat and coat with the olive oil. Set aside.
Sauté mushroom slices in the butter
and a little more olive oil. I usually add a little more garlic at this
point but you may not like that much. When the mushrooms are done add the
venison to the hot pan. DO NOT OVERCOOK. Try this recipe in the morning with
eggs and toast. Like my husband says, “This is so good it’ll make you slap
your mama.” But don’t do that!!!
Venison
Pot Roast
submitted
by: Amanda Moors
2-3 lb
roast
1 can (29
oz) crushed tomatoes
Sesame oil
1 onion -
chopped
Penzey's
Black and Red Spice (basically a black and cayenne pepper mix) - amount is
up to you, I do alot!
2 garlic
cloves - chopped
2 C. hot
water
1 tsp. beef
bullion
1 C. (or
more) red wine
2 bay
leaves
4 large
carrots, chopped
Rub the roast with the black and red pepper mix. Brown the roast in
the seasame oil. I generally make this roast in a crockpot, but it can
be done in a pressure cooker or on the stove as well. For the crockpot,
remove the roast from browning skillet and put in the crockpot. Add
all the remaining ingredients into the crockpot. Let cook for 8 hours
or more until you reach desired doneness. You can also use this recipe
if you have smaller bits of venison instead of a full roast - then it will
be more like a stew.
Juniper Venison with Orange
Cherry Chutney Created by Linda Burch
1 large or 2 small quality venison roasts (total 3-4 pounds)
Marinade:
1 cup Merlot wine
½ c. apple cider
¼ c. light soy sauce
¼ tsp. garlic powder
1 T. worstershire sauce
1 T. Juniper Berries
1 bunch finely minced green onions
(lightly crushed using mortar & pestle)
¼ cup canola oil
Pierce roast all over with long tined fork.
Marinate overnight or 24 hours.
Remove meat and set aside ¾ cup of marinade.
Place roast on rack in covered dish with 1-1/3 cups of apple cider.
Roast for 3 hours at 325 degrees or until desired doneness.
Check periodically and do not overcook.
Pour 3 cans of beef bullion into saucepan, boil and reduce to one cup.
Add ¾ cup reserved marinade and 1 cup of drippings from roast. Add 1 T. brown
sugar.
Cook and stir. Add small amount of flour thickening if desired.
Slice roast very thin and serve with sauce poured over. Serve chutney on the
side and garnish with very thinly sliced oranges. Thick cut venison steaks may
be substituted and grilled instead of roasted.
Orange Cherry Chutney (Prepare at same time as marinade
the day before):
Two oranges, peeled, sectioned and sliced
¾ cup fresh cranberries
4 ounces dried cherries
¼ cup sugar (or more, to taste)
Place orange slices in food processor and mince fine. Put in bowl. Place
cranberries in food processor and mince fine. Add cranberries and whole dried
cherries to oranges. Add ¼ cup sugar and mix. Refrigerate overnight.
Venison
Jerky - Southern California version
submitted
by: Tim Wilhite
1/2 C soy
sauce
1 1/4 tsp
onions
5 Tbsp.
Worchestire sauce
1 tsp
nutmeg
1 1/2 tsp
black pepper
1 tsp
ginger
4 garlic
cloves - pressed
10 tsp
liquid smoke (but Tim recommends only using 2)
5 tsp dried
pepper (Tim recommends only using 2 1/2)
Marinate the venison for 12-24 hours. Smoke the jerky in a smoker for
several hours (usually 2-3 hrs) until it reaches desired dryness. You
can also use a dehydrator or an oven set to a low temperature.
Venison Jerky - Regular version
submitted by: Tim Wilhite
6 tsp black pepper
6 tsp salt
2 cups beef boullion (4 cubes)
1/3 C brown sugar (optional)
Marinate the venison for 12-24 hours. Smoke the jerky in a smoker for
several hours (usually 2-3 hrs) until it reaches desired dryness. You
can also use a dehydrator or an oven set to a low temperature.
Dutch Oven Deer Roast
submitted by : Casey Charter
Deer shoulder roast
2 cans of cream of mushroom soup
potatoes, onions, mushrooms, celery, salt and pepper
Heat up your dutch oven. Put in roast and the 2
cans of mushroom soup. Let it cook for about half an hour. Add
the potatoes, onions, mushrooms, celery, salt, pepper and anything else you
want in it. Cook until meat is tender.
Super Easy Crockpot Venison
submitted by : AZ4Life
Deer shoulder roast (or other type of roast)
Apple juice
potatoes, onions, mushrooms, celery, salt and pepper
The apple juice doesn't really give it an apple flavor,
but makes it excellent. Takes some of the gamey taste out, so it
tastes just like beef. Cook on low for 6-8 hours or overnight.
Excellent Venison Steaks
submitted by: Marlon Giese
This is an
interesting and tasty way to cook up some steaks.
Marinade:
Cover steaks with water
Add about a TBS of salt, mix well
Then add 3-4 TBS of vinegar
Let steaks marinate for several hours in
fridge
Then take them out and pat them dry and pound with meat mallet to flatten.
Lay a strip of
uncooked bacon on it. Roll it up and fasten with toothpick.
Fry/brown on two sides and then put in oven at 350 degrees for ½ hour.
Venison Nuggets
submitted by: Tony Villegas
This is a
favorite with my three critters (ages 4,6,16).
1 cup of flour
1 tablespoon of cumin
1 tablespoons pepper
1 teaspoon salt
1teaspoon garlic
2 eggs
2 pounds venison cubed
Mix all dry
ingredients together then mix eggs in separate bowl. Preheat pan to
medium heat then add oil (1/4 cup) I prefer to use olive oil. Dip cubed meat
into eggs then dip into flour mixture. Cook for about ten minutes, turning
cubes to brown all sides, or until they are done which ever comes first.
Drain on a paper towel then just pop away.
Snake Lay Venison Marinade
submitted by: Chris Mills
Equal parts of: Water and Soy sauce (I use 1 cup each for
a full back strap)
1 tsp: Dry ginger powder
1 tsp: Black Pepper
1 tsp: Red Pepper
1 tsp: Cinnamon (you can try it with or without this ingredient. I like it!)
2 tsp: Sugar
3 cloves of minced garlic
Juice of ½- 1 lemon (fresh squeezed is the best)
1 tbsp: Panola Gourmet Pepper Sauce
Mix ingredients and marinade. I have marinated venison
from 1 hr to 48 hrs with excellent results.
Optional: Wrap venison
with bacon and tie with string before cooking.
Venison cooked in a smoker should be on for about 45
minutes. Venison cooked in a rotisserie should only be cooked 20-30 minutes.
Tastey Backstrap!
submitted by: Jeff Rogers (Desertbull)
This works great for all game, as the oil adds fat (TASTEY!)
that is missing from most game animals. The acid from the lime and soy/worsteshire
helps tenderize.
4-6 - 1" thick back strap fillets, sirlion steaks, or tenderloin
1/2 cup GOOD olive oil
2 tablespoon of diced garlic. FRESH
1 table spoon of grated ginger FRESH
1/2 cup of EITHER Soy or Worsteshire
Juice of one lime FRESH
1/4 cup red wine (optional)
Trim fat from meat, pucture meat several times with a fork. Lightly salt
and pepper.
Place meat in large zip-lock bag and pour marinade over the meat.
Refridgerate for at least 4 hours or over night.
Prepare the rest of your meal, salad, potatoes, etc. You don't want to
cook the meat first then have it sitting around while the rest of the meal
finishes. You want the meat to go right from the grille to the table.
Place meat on HOT grille. Retain the used marinade for a sauce
(optional). Cook until medium rare. It will continue to cook for a few
minutes after removing it from the grille, so don't over cook it.
Overcooking is the main reason that some people turn up their noses at
game meat.
To make the sauce, pour the marinade into a sauce pan and add a little
wine or apple juice to it (1/4 cup or so), throw in couple of pepper
corns, 8-10 cherries (fresh or dried), and a bay leaf. Boil until the
mixture reduced by 1/2. Strain into a serving dish and pour over meat. DO
NOT EAT THE USED MARINADE UNLESS YOU HAVE BOILED IT.
Venison Peppersteaks
submitted by Phillip Metcalf
This is probably one of
the easiest venison recipes around but is so good!
1-2 pounds Venison Steaks (perferably 3/4"
to 1" thick)
1 Large Sweet Onion
1 Large Green Bell Pepper
1 Large Red Bell Pepper
1 Small Jalapeno pepper
Layer the bottom of a large stew pot with
the sliced Onion rings.
Follow this by layering the Green, Red Bell
Peppers and Jalapenos on top.
Lay the Venison Steaks over the bed of
onions and peppers.
Cover all with water about an inch above
the meat.
Bring to a rapid boil and immediately
reduce to a slight simmer.
Cover and cook for about 1 hour watching
that it doesn't dry out.
Make a white sauce gravy by thickening the
juice with flour of cornstarch.
Season to taste.
Server by spooning this over a bed of White
rice.
Serves 4-6.
Green Chili Burros
submitted by Kimberlee Kreuzer
The basics are:
1. make a roast (beef chuck, elk chuck, venison
combined with a small pork roast) I put onions garlic and some beef bullion
cubes and water in a pan with the roast and slow cook it till falling
apart.
2. Remove the water from the roast and shred up
the meat.
3. Add a couple of small cans of green chilies, some
tasty salsa, cumin, red chili powder and most of a can of cream of mushroom
soup, garlic salt.
4. Heat it up, taste it add whatever is lacking out of
the previous ingredients and call it good.
It seems like my total weight of the meat is usually 4
pounds or so.
