Venison Recipes For Delicious Meals

Here are more than a few recipes to keep you busy this winter preparing your venison. From soups to jerky, you will find something that appeals to you and will make a fine meal for family friends. Enjoy!

Mexican Venison Stew

Serves 5

3 lbs. Venison, cut into 1″ cubes
1/4 pound Chirozo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1″
3 large carrots, diced 1″
3 stalks celery, diced 1″
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green pappers, seeded and diced

Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT – you must stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 10.

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Irish Venison Stew

Cut venison into chunks and marinate venison in buttermilk to clean taste and tenderize the meat.

2 pounds of a choice meat, (Venison, Buffalo , Elk, Beef, Antleope, Lamb)
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
3 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tablespoons olive oil
2 cups celery, cut into 1-inch diagonals
6 to 8 peeled small boiling onions
1-2 cups beef stock
salt and pepper 1/2 cup freshly hand picked shamrocks (for garnish)

Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.

Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.

Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick’s day!

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Elegant Venison Stew

2 lb Venison steak
1/2 lb Bacon or salt pork
2 tbsp flour
6 cups of stock
1 can stewed tomatoes or preferably zucchini
8 small carrots carrots
2 Stalks celery diced
2 tbsp. sugar
7 small onions
garlic to taste
1 cup peas
Salt and pepper to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. Simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.

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Barbecued Venison Ribs

Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 md Onions, finely diced
1/8 tsp cloves
1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 ts Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste

Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings. >

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
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Barbecued Venison Chops

20 venison chops

6 oz Beer

1 lg Onion, chopped

4 pats of butter

2 oz Garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
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Venison Stir FryChops

One part venison steak
2 parts carrots
1 part bean sprouts
1/2 part celery
1 part broccoli
1/2 cup unsalted peanuts
2 cloves garlic, minced
1/2 cup soy sauce
1 Tbsp. crushed red pepper
1 teaspoon cumin
Cooked noodles–excluding seasoning packet

(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.)

Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately. This dish is low in fat—the only fat comes from the peanuts and oil, which you can control.
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Venison Curry

2 lbs. Venison roast, steak of filet marinated till tender in buttermilk and tenderizer 1 can golden mushroom soup
1 soup can water
1 med. bell pepper, chopped
1 tbsp. Curry powder
2 tbsp. Bacon fat
1 tbsp. soy sauce
1 large onion, chopped
Salt and pepper

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Saute venison quickly, remove from pan. Add bell pepper and onions; cook until tender. Return venison to pan. Add mushroom soup, water, soy sauce, and hot sauce. Stir to mix thoroughly; cover with a lid and simmer until tender, Serve with chutney and wild rice.
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Quick Cooked Venison

1 lb. cubed venison, marinated in buttermilkwith tenderizer, then washed and cleaned
4 baby carrots
1 med. onion, chopped
2 ounces butter
1 carrot
1/8 tsp. thyme
Flour
1 diced celery stalk
1 cup burgundy wine

Brown venison in butter. Add seasonings, celery, carrots, onion, carrots, and enough water to cover meat. Cook until tender; thicken sauce with flour and add wine. Good with white or wild rice.
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Sauteed Filet of Venison

Wash venison thoroughly.

Cut filet into 3/4″ to 1″ thick slices
butter
Thin lemon slices or frozen lemonade (easier)

Brush sliced with a very small amount of lemonade. If using lemon slices, Slice lemon very thin and place a slice on each fillet. Place in refrigerator; wait 15-30 minutes. Remove, turn over, and place lemon slices on top. Again, let stand in refrigerator 15-30 minutes. Saute filets lemon side up, in skillet and brown quickly. Turn, placing lemon on browned side, and cook until rare or medium rare. Sprinkle with salt and serve. Serve rare. Do not overcook as venison is dry and will toughen almost immediately.
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Venison Tid Bits

Marinate desired amount of venison tenderloin cut into small bite-size chunks for one day. Then wash thoroughly.
1/3 cup red wine
1 tsp thyme
One half tsp. tarragon
1 cup oil
6 tbsp. soy sauce
1 1/2 tsp. garlic powder
1 half cup. diced onions
1 half cup sliced mushrooms
Bacon

Shake above ingredients in a small jar. Cut about 1 pound of venison into small bite-size chunks. Place venison in a bowl and marinate in above sauce several hours. Wrap a small slice of bacon around each chunk and spear with a toothpick. Set oven to broil. Place venison bites on broiler rack or pan. Cook on the lowest rack from heat and then move closer to heat to crisp the bacon.

Be careful not to overdo; venison gets tough when overdone

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Venison Saute

Marinate 2-3 lbs. Venison of diced venison in buttermilk or yogurt for 24 hours. Then wash thoroughly
1 cup olive oil
1/4 tsp. black pepper
1/3 cup vinegar
3/4 tsp. Salt
1 large onion, chopped
1/4 tsp. garlic salt (or to taste)
1 tsp. sugar
1 tsp. oregano

Mix benison and the ingredients together. Marinate meat in mixture in closed container 2-3 days in refrigerator. Stir several times daily. Saute till rare. Great for sandwiches or shish kebabs. Serve with red wine Sauce or salad dressing.

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Venison Cassoulet

2 lb. Cubed venison
I package Great Northern Beans
1 med. onion, diced
6 small carrots
2 stalks celery, diced
3 tbsp. tomato paste
1 Quart stock
Salt and pepper
Garlic to taste
olive oil
One half tsp. Thyme
One half tsp Tarragon
One half tsp. Oregano
One half kielbasa skinned and diced

Marinate venison cubes in buttermilk wit one tsp.meat tenderizer

Brown venison and onion. Reserve.

Cook beans in stock and vegetables, salt and pepper and herbs.

Add in venison, cook for 15-20 minutes. Put in Frig. to meld flavors. Serve the next day.

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Venison Soup

1 pound venison diced into 1/2 – 3/4 inch pieces
I large diced onion.
10 small diced carrots
1 cup diced celery
Salt and Pepper to taste
1 tbsp. Sugar
1 tbsp. Bacon fat
1 can sweet corn
1 cup lima beans
1 tsp. Msg.

In a pot, saute onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender. Allow the soup to cool. Store in your frig for one day. Reheat and serve the next.

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Venison Vegetable Pot

Neck or backbone broken in chunks, fat removed
1 onion diced
1/2 tsp. garlic powder
2 cups meat stock
2 tsp. salt
1/2 tsp. black pepper
One half cup all purpose flour
4 carrots cooked and diced
1 cup lima beans
1 can corn
2 med. potatoes cooked and diced
1/2 cup all purpose flour
One half cup brandy or sherry
1/2 cup cream
3 ribs of celery, chopped
salt and pepper to taste

Thoroughly clean and wash venison. Place venison, stock, onion, garlic, carrots, celery, salt and pepper in pot; cover and boil. Reduce heat and simmer for 2 hours. Add water as needed. Remove bones from pot, pick meat, and dice.

Strain some broth and blender with flour. Add to pot with cream, potatoes, corn and lima beans. Correct seasonings, add brandy or sherry, cover and bake at 350 degrees for 20 minutes and serve.

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Venison Strogonoff

2 lbs. Venison roast, steak of filet marinated in buttermilk and tenderizer
2 tbsp. Bacon fat
1 large onion, chopped
Flour to coat meat
Salt and pepper
One half pt. sour cream
One cup bechamel sauce*
1 tsp. garlic powder

Bechamel Sauce
4 tbsp. Flour
3 tbsp. Butter
one and one half cups of milk
Salt, pepper and Accent

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender. Serve over rice.

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Venison Jerky

3 lbs. boned meat
1/4 tbsp. Garlic powder
2 tbsp. liquid smoke
2 tbsp. salt
3 tbsp. Water
1 tbsp. seasoned pepper

Slice meat into 1/4″ thick strips about 5″ long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight.

Remove meat and dry it. Place strips across oven racks – edges may touch; don’t overlap. Allow room for air to circulate. Racks should be no closer than 4″ from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.
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Mexican Venison Sausage

5 lbs. venison, coarse ground
1 lb. Bacon fat
1 tbsp. monosodium glutamate
1 tsp. jalapeno pepper
3 tbsp. salt
2 large onions processed to liquid
3 green pappers
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
1 tbsp. garlic powder

Grind or process meat, onion and bacon fat. Mix seasonings thoroughly with venison and re-grind or reprocess. Cook a small sample to test flavor. Adapt spices to taste. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.

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Simple Venison Sausage

12 lbs. meat, 1/2 venison, 1/2 pork
2 tbsp. garlic powder
1 large onion cut fine in a food processor or blender
1/4 cup salt
1 1/2 tbsp. black pepper
3 tbsp ground sage
1 tbsp Thyme
1 cup sugar
2 tbsp accent (msg.)
2 cups oatmeal (for binder)

Clean, wash and grind your venison. Then mix with herbs, salt, msg, pepper, sugar, oatmeal and oatmeal. Add water and/or water half and half with red wine. mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

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Classic Venison Sausage

2 pounds ground venison from tough cuts like shoulder, flank, or neck
1 pound pork loin and/or shoulder
1 1/2 cups bacon fat
3 tablespoons salt
1 tablespoon ground black pepper
2 tbsp. powdered garlic
1 tbsp. powdered onion
1 tbsp. ground ginger, thyme or other favorite seasonings
3 tbsp. ground sage
5 – 9 tbsp. sugar
4 tbsp. instant oatmeal
1 tbsp. msg. (accent) Add all ingredients and mix well. Add water if mix is too dry. Package and serve as needed

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Spicey Venison Sausage

5 lbs. venison, coarse ground
2 cups bacon fat
1 tbsp. monosodium glutamate
1 tsp. jalapeno pepper
3 tbsp. salt
3 tbsp. sugar
2 tbsp. garlic powder
3 red bell peppers
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage

Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture. Store in containers covering the meat with plastic wrap to avoid dehydration.

Keeps well about 6 months in freezer.

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Western Venison Sausage

5 lbs. venison, coarse ground
2 cups bacon fat
1 tbsp. monosodium glutamate
2 tbsp. ground sage
3 tbsp. salt
5 tbsp. black pepper
5 tbsp. sugar
2 tbsp. garlic powder
3 finely chopped green bell peppers
1 tbsp. thyme
1 tbsp. tarragon
Red wine
1 tbsp. ground sage

Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture. Store in containers covering the meat with plastic wrap to avoid dehydration.

Keeps well about 6 months in freezer.

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German Venison Sausage

5 lbs. lean ground venison
3 tbsp. salt
1 tbsp. pepper
2 tbsp. thyme
1 tbsp. tarragon
5 lbs. ground pork (40%)
3 tbsp. sugar
1 tbsp. msg

Combine all ingredients. Grind several times through the fine blade of a grinder. Form patties or little balls for hors d’euvres. Saute in bacon fat. Frozen, this recipe will keep well up to 6 months.

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Herbed Venison Sausage

5 lbs. venison, coarse ground
2 cups bacon fat
1 tbsp. monosodium glutamate
2 tbsp. ground sage
3 tbsp. salt
5 tbsp. black pepper
5 tbsp. sugar
2 tbsp. garlic powder
3 finely chopped green bell peppers
1 tbsp. tarragon
Red wine
1 tbsp. ground sage

Process ground venison and bacon fat together. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind if necessary. Test hotness by sauteing a small sample. Adjust seasonings. If the mix is too mild add seasonings. If too salty or too hot add more meat. Wine may be used to moisten the mixture. Store in containers covering the meat with plastic wrap to avoid dehydration.

Keeps well about 6 months in freezer.

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Sweet Venison Sausage

6 lbs. venison, ground or cubed
1 tbsp. MSG
6 tbsp. sugar
1 1/2 tbsp. black pepper
6 lbs. pork, cubed
1/2 tsp. Allspice
1 1/2 tbsp. garlic powder
1 tbsp. coriander
1/4 cup salt

Mix all ingredients and grind several times. This sausage may be frozen without smoking and made in patties, hors d’oeuvre balls sausage bags, or casings.
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Venison Roast

4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
1 quart meat stock
garlic or garlic powder
six small carrots
six mushrooms
1 medium onion
one half cup minced celery
Two thirds cup sherry

Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.

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Venison Roast in Sherry

Wash one venison roast thoroughly
One pkg. dry onion soup mix
I tsp. garlic
1 cup sherry wine
1 tbsp. sugar

Preheat oven to 425 degrees then reduce the heat to 350 degrees. Place roast on a large piece of heavy duty aluminum foil. Sprinkle 1/2 pkg. of dry onion soup over meat. Wrap the venison in the foil and seal the edges tightly.

Place the wrapped meat in a baking pan and roast for 2 to 2 1/2 hours or until tender. Remove the roast and put it on a pleat. Pour off any fat from the juices. Add red wine sage, sugar and juices and thicken with flour or corn starch to make a gravy. (Tip: use corn starch if you want a lighter gravy)

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Venison Mushroom Pot Roast

Wash roast well. Marinate in buttermilk and tenderizer (if necessary). Wash again.

This recipe is for a 4 lb. roast.
3 tbsp. olive of cooking oil
three carrots, diced
2 onions, diced
3 celery stalks, diced
Salt and Pepper
1 tsp. garlic powder
1 box mushrooms
1 pint light cream
1 quart meat stock

Brown Venison in pot. Remove venison and brown onions. Return venison roast to pot. Add vegetables and seasonings.

When venison is done (tender), remove from pot. Blend vegetables on high to thicken sauce. Add Mushrooms and cream. Mix sauce together. Return the venison to your pot. Heat but do not boil. Correct seasonings and serve.

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Venison Crown Roast

1 rack of venison
Salt pork for larding
Freshly ground black pepper
4 to 5 tablespoons butter, melted

It is easy to prepare the meat. The backbone must be cut with a saw between each rib portion enough so the ribs can be bent and then tied into a crown,

The rib bones are left rather long so they curve dramatically outwardly as the meat section is turned to the center. You then want to remove the fat and place bacon over the chops.

Preheat oven to 450 F. Place in roasting pan, coat with the butter and sprinkle with pepper. Roast for 15 minutes. Lower heat to 350 F. and continue to roast 12 to 15 minutes per pound – NO LONGER. Baste occasionally.

While the venison is roasting begin to prepare a Cumberland Sauce. There is an excellent on in the Joy of Cooking or you can use this as well. Mix:
1-1/2 cups red wine
1 half cup brown sugar
1 quarter tsp. cloves
1 quarter tsp. ginger
1 quarter tsp. Pepper
1 cup Currant of Beach Plum Jelly
1 tsp. thyme
Salt
msg. To thicken, mix 1 tsp. corn starch with a small amount of warm water and add.

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Venison Tenderloin

1 lb. venison tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
Blackberry Sauce
parsley sprigs
radish rosettes
yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.

Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist. Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.

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Venison Roast in Sour Cream

3 lbs. venison roast. Then marinate overnight in buttermilk with meat tenderizer if this is an old animal and wash thoroughly
3 tbsp. olive oil or bacon fat
1 pint sour cream
1 Quart meat stock
2 onions diced
garlic to taste
1 tsp. sage
1/4 tsp. pepper and salt
One half tsp. msg

Brown the roast and the onions in the pot. Add stock and seasonings and roast till tender. At the end, add the sour cream but so not boil.