Looking for a recipe to cook deer meat? Our customers are sharing their favorite and easy to make venison recipes. The dish variety is amazing and with 68 to choose from you can't go wrong with dishes like: Venison Steak n' Gravy, Venison Mustard Fry, Venison Cutlet Parmesan and so much more.
If you have a favorite recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!
1. Italian Venison with Onion
Posted By: John French
Ingredients
- 1 cup of Italian dressing
- 1/2 cup soy sauce
- 1 onion
- 1 piece of garlic
- your favorite spices
- 1/3 cup of A1 steak sauce
Directions
Marinate the meat for about 24 hours then place it on the grill and add the slices of onion and garlic. Cook on each side adding the proper materials as needed. Cook till medium or how you like it and then enjoy.
2. Venison Tenders
Posted By: Bill Berger
Ingredients
Cut venison in strips 1/2" by 1/2" and 4" long and marinate 8 to 12 hours in the below marinde.
Marinade:
- 2 cups milk
- 1 teaspoon seasoning salt
- 1 teaspoon dry mustard powder
- 1 egg
- 1 teaspoon (or less) garlic powder
- black pepper to taste (I use 1/4 teaspoon)
- 1 teaspoon onion powder or dehydrated onion
Directions
Remove venison strips from the marinate and let dry. Dip in egg whites. Dip in crushed dry Pepperidge Farms stuffing mix. Fry quickly in a quarter inch of very hot oil. Eat ... Yumm.
3. Venison Stew Recipe
Posted By: Brett Nelson
Ingredients
- 1-2 lb's cubed venison
- 2 packets of McCormicks beef stew seasoning
- potatoes and carrots as you wish
- 1/2 onion
- 4.5 cups water
- any other seasonings you want
Directions
Mix the water and McCormick seasoning in a crock pot then add your carrots and onion then the meat and finally the potatoes and let cook on low for 6 hours stirring every two or so, and let sit on warm overnight.
4. Venison Steak Sauce
Posted By: George Fiorille
Ingredients
- 1/4 cup ketchup
- 1/4 tspn garlic salt
- 1 tblspn Worcestershire sauce
Directions
Mix ingredients well. Dunk cut venison chunks into sauce before eating.
5. Venison Steak 'n Gravy
Posted By: William McKnight Porter
Ingredients
- 2-3 pounds cubed venison steaks
- 2 medium onions sliced
- 1/3 stick margarine
- 1 whole egg
- 1 cup whole or evaporated milk
- 1 cup plain flour seasoned with salt and pepper
- 1 can 26 ozs. Campbells Cream of Mushroom Soup
- 1 can water — add amount to get soup thick or thin
- 1 tablespoon Kitchen Bouquet Seasoning & Browning Sauce
- 1 teaspoon salt — to taste
- 1 teaspoon black pepper — to taste
- 1/4 to 1/2 cup cooking oil
- Meat tenderizer optional
Directions
Preheat electric frying pan to 400 degrees F. Add cooking oil and let it get hot. In another pan, saute sliced onions in margarine until carmelized.
Beat egg and milk together. Dip steaks into egg/milk mixture and coat steaks with seasoned flour. Brown steaks on both sides and add salt and pepper. Drain oil from electric frying pan after removing steaks. Add 1/2 can water to cream of mushroom soup and blend in seasoning and browning sauce until the desired color is obtained.
Note: Add amount of water until you get the thickness desired. Add cream of mushroom soup mixture back into electric frying pan and add the sauted onions. Place steaks back into electric frying pan and add the sauted onions. Place lid onto pan and cook on simmer setting until steak is tender 30-40 minutes. Turn steak over about halfway of cooking time. This meal can be left in the frying pan on simmer for several hours if desired while preparing other dishes. etc. Serve with rice, noodles or mashed potatoes. Steamed/cooked cabbage seasoned with "fat back" goes very will with this.
6. Venison Roast & Vegetables
Posted By: John Bier
Ingredients
- 2-3 pounds venison roast
- 3 cups water
- 1 small onion (quartered)
- 1 tablespoon onstant coffee granules
- 1/2 cup apple cider or apple juiced
- 3 toes of garlic (peeled and crushed)
- 3 carrots (chunks)
- 4 stalks celery (chunks)
- 3 medium potatoes (chunks)
Directions
Add roast, water, onion, instant coffee granules, apple cider (or juice) and garlic to a slow cooker. Cover and cook on medium heat for 2 hours. Add chunks of carrots, celery, and potatoes to pot. Cover and cook on medium heat for additional 2 1/2 - 3 hours depending on roast size. (Total cooking time approx. 4 1/2- 5 hours) Remove roast and vegetables from pot. Thicken pan liquid with corn starch if gravy is desired. Slice roast, salt and pepper to taste and serve with vegetables. Serves 3-4 people.
Note: The instant coffee serves to tenderize even tough cuts of meat, and roasts come out mild and tender! This REALLY works great on tough cuts like shoulder roasts.
7. Venison Portobello
Posted By: Boyd Brown
Ingredients
- cubed venison tenderloin
- olive oil
- salt
- black pepper
- fresh garlic, crushed
- bell pepper, chopped
- onion, chopped
- portabella mushrooms, chopped
- brown gravy mix
- water
- cooked rice (basmati is best)
- Note: All ingredients can be added as much or as little as you prefer. Experiment!
Directions
Saute venison, peppers, onion and garlic in skillet with olive oil.
Season with salt and black pepper as desired. Add mushrooms, and saute for a few more minutes. Combine gravy mix with water and pour over venison. Stir mixture well, cover and cook over med-low heat for approximately 20 minutes. Serve over hot cooked rice. This dish is delicious and very easy to prepare. I have converted many non-venison eaters.
8. Venison Mustard Fry
Posted By: Kelly Edwards
Ingredients
- 1 Venison Backstrap (Tenderloin)
- 1 Cup Allegro Original Marinade
- French's Mustard
- Self Rising Flour
- Vegetable oil
Directions
Cut Venison backstrap into 1 inch cubes. Place meat and Allegro marinade in a ziplock bag and marinade in refrigerator for 24-48 hours. Drain off excess marinade and save bag. Add French's mustard to bag and coat meat an all sides. Add flour to bag. Seal bag and coat all sides with flour. Heat vegetable oil and drop pieces of meat into oil and fry to golden brown. Remove meat and place on paper towels to drain. Serve as appetizers or as part of a meal with steamed vegetables and rice. A little messy to prepare...but well worth it!! Enjoy!!
9. Venison Meatloaf
Posted By: jim jim
Ingredients
- BBQ sauce
- Italian dressing
- parmesan cheese
- venison burger
Directions
Mix about a cup of bbq sauce with about 1 cup of italian dressing and a half cup of parmesan cheese and about 2 pounds of venison burger. Mush it all together and place it on the grill for about 1 hour.
10. Venison Jerky
Posted By: Erle Steigauf
Ingredients
- Venison or Beef
- Lawry's Teriyaki Marinade (The only reason I mention this brand is due to the consistency. I have found it penetrates the meat the best).
Directions
Cut venison or beef into thin strips. Place the strips in a rectangular glass baking dish. Cover meat with marinade. Cover dish with plastic wrap and place in refrigerator for two days.
Periodically stir or mix meat and marinade with a fork. Smoke (with maple chips) at 150 degrees for approximately 8 hours. Eat quickly before the wife or kids find
11. Venison Goulash
Posted By: Andrew Wolfe
Ingredients
- 1 lb. cubed venison (preferably a roast)
- 1 medium white onion (chopped)
- 3 cups of button mushrooms
- 1/2 cup milk
- 1/4 cup sour cream
- 1 tsp salt
- 1 tbsp black pepper
- 1 tsp fresh crushed garlic
- 2 cups of flour
- 1/2 cup of white wine
Directions
Take cubed venison and roll in flour. Pan fry until brown on the outside (don't worry about the inside yet).
Mix browned venison with all other ingredients except for the wine along with 1 cup of water into a crockpot (you can do this in a kettle if you wanna sit there and watch it for 2 hours). Cook for 2 hours on high, checking every 30 minutes that it isn't too dry. Add 1/4 cup of water and stir as necessary. When you have 45 minutes left add the wine and stir it in. Best served over spaezle (German dumplings). All ingredients can be increased or decreased for taste and consistency value. Let me know what you think.
12. Venison Cutlet Parmesan
Posted By: Deb Cromer
Ingredients
- 6 venison cutlets
- Italian bread crumbs
- 1 egg
- 1 cup milk
- 1 - 8 oz packaged shredded mozzarella
- 2 cups of any season tomato sauce
Directions
Dip meat in egg/milk mixture. Pan fry for 30 seconds each side. Place in shallow baking dish. Spoon sauce over each one and add shredded cheese. Bake in broiler for 3-5 minutes until top is browned. Serve with pasta.
13. Venison Cubes in Red Wine Gravy
Posted By: Jeff Dryden
Ingredients
- 1-11/2 lbs. Boneless Venison (tenderloin, chop, steak)
- 2 tbs. olive oil
- 1 tbs. butter
- 1/2 cup red wine or cooking sherry
- 1 pkg. brown gravy mix
- 1 can mushrooms
Directions
Heat oil and butter in skillet over medium heat. Add meat and cook until pink. Add mushrooms and red wine. Allow to cook until tender. Add gravy mix and cook until thickened. If too thick add water to desired thickness. Serve over rice, pasta, or mashed potatoes.
14. Venison Cubed Steaks in Mushroom Soup
Posted By: Gordon Ferguson
Ingredients
- 6-10 cube steaks
- butter
- 1 big can of Campbell's cream of mushroom soup
Directions
Brown steaks in some butter and transfer over to slow cooker. Pour the soup over the steaks. You can add a little water if wanted. Turn cooker on low. Leave and go squirrel hunting for about 8 hours. Fry up some taters and onions and serve. Gravy is already made too. Enjoy.
15. Venison Chops
Posted By: Renee Pangallo
Ingredients
- 1/4 teaspoon onion salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons flour
- 4 venison chops or steaks (1 1/2 to 2 pounds)
- 4 tablespoons of oil
- 1/2 cup ketchup
- 1/2 cup vinegar
- 1/2 teaspoon garlic salt
- 1 teaspoon Liquid Smoke
- 1 tablespoon Worcestershire sauce
- dash Tabasco sauce
Directions
In a small shallow bowl mix together onion salt, pepper and flour. Dip chops or steaks in mixture and coat on all sides. Fry meat in oil until brown. Mix remaining ingredients in a small bowl. Pour over browned meat and simmer until meat is tender about 1 1/2 hours. Serves 4.
16. Venison Burgundy (kinda)
Posted By: Edward Robertson, III
Ingredients
- 2 lbs. venison (or beef) cubes
- 2 cans Cream of Mushroom Soup (10.5 oz. cans)
- 2 cans of water
- 1 package of Lipton Onion Soup Mix
- 1/2 cup Burgundy wine* (optional)
Directions
Cut venison into 1/2 to 3/4 in. cubes. In medium sized deep roasting pan with cover, combine all ingredients except for the onion soup mix. (*Note: If using Burgundy, use 1/4 can less water.) Stir mixture until water is mixed well with the mushroom soup.
Sprinkle onion soup mix evenly over top of venison or beef mixture (do not stir in). Bake at 350 degrees for approximately 3.5 hours or until mixture thickens to a gravy like consistency and meat is falling apart and tender.
Serve over rice or egg noodles.
Suggestion: Don't use the wine — I find that it tastes better without it. But then, I don't like Burgundy wine.
17. Venison Bites
Posted By: Leigh Ann Lightsey
Ingredients
- One whitetail back strap
- 2 cups Bisquick
- 2 cups all-purpose flour
- Everglades Seasoning (the best seasoning ever!); use as much as needed
- vegetable oil
- Fry Daddy
Directions
Cut the back strap up into 1-inch pieces. Rub with Everglades Seasoning (available in the Southeast). Let sit covered in fridge for at least 4 hours. Then put meat in ziploc bag with the 2 cups Bisquick and 2 cups of flour to batter. Drop into Fry Daddy or other deep fryer. Let settle on paper towel to absorb excess oil after done frying.
You'll know they're done cooking when no more bubbles come off the meat. Enjoy!!
18. Venison & Broccoli
Posted By: Gary Smith
Ingredients
- 4 or more chops or steaks
- lemon pepper seasoning
- 1 cup flour
- 1 can cream of broccoli or cream of mushroom soup
- vegetable oil
- 1 bush of fresh broccoli
Directions
Sprinkle lemon pepper on meat; roll in flour. Brown in deep frying pan. Remove meat from pan and add soup and broccoli. Bring to boil. Remove from and add meat. Put on low heat and simmer for 20 minutes. Serve. Yum!
19. Tip for Red Game Meat
Posted By: David Mitchell
Ingredients
- Fresh ground nutmeg
Directions
Adding fresh ground (not the powder) nutmeg along with your other seasonings will add a new dimension to red game meats such as venison. I've tried it on ostrich, kangaroo, buffalo and a few other exotics and it's fantastic.
20. The Elitist's Corned Venison
Posted By: Tom Caceci
Ingredients
- 4 quarts hot water (needn't be boiling, but that's okay)
- 2 cups of coarse pickling salt (as a substitute if you can't get pickling salt, use **1-1/2** cups ordinary table salt)
- 1/4 cup granulated sugar
- 3 tablespoons whole mixed pickling spices
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
- 6 cloves fresh garlic, crushed or chopped very fine
Directions
Combine all the ingredients above. When this mixture has cooled to room temperature, pour it over a single 5 pound piece of lean venison which has been stabbed a few times with a sharp fork. The meat should be submerged. Place in a cool spot (preferably the refrigerator) for about 3 weeks. Turn the meat every 3 days or so. To cook, rinse off the brine and strain out the spices. Rinse these, and simmer the meat and spices together in water for 3-4 hours, or until fork-tender. I use a large plastic tub with a tight-fitting lid to incubate this stuff. Don't use metal vessels, because the salt will attack and corrode them. Glass or crockery is ideal.
21. Swiss Venison Steak in Crockpot
Posted By: Adam Nelson
Ingredients
- 2 lbs of venison (or other meat) steaks or chops
- 1 packet Lipton Onion and Mushroom Soup mix
- 1 can Cream of Mushroom soup
- 1/2 can of water
Directions
Combine Lipton Soup, Cream of Mushroom Soup, and 1/2 can of water in crock pot and mix well. Add Chops or Steaks and roll in mixture to thoroughly cover meat. Cover and cook on Low for approximately 6-7 hours, stirring occasionally. Serve meat and gravy over mashed potatoes or noodles. Meat will melt in your mouth!
22. Sweet Glazed Venison
Posted By: Geoffrey C. Williams
Ingredients
- 1 Venison backstrap (I have used deer but any strap of the same size will work)
- 1 two liter Coke (the cheap stuff works best)
- 4-6 ounces orange juice
- 3-5 tablespoons brown sugar
Directions
Cut your backstrap(preferably not fully cleaned, having the layer of fat and stuff still on it) in half and place it in a deep glass casserole dish. (Your casserole dish must be slightly larger than the length of your strap halves and slightly wider than the two halves.) Cover the two halves with coke and place it in the refrigerator for a minimum of two hours but no longer than eight. Remove soaked straps from refrigerator and drain all but one third of the coke from the dish. Slowly combine orange juice and brown sugar in a small bowl mixing to the approximate consistency of a good gravy. Drizzle mixture over straps (If your straps are completely cleaned drizzle it over what would have been the top, if not put it on the bottom). Preheat oven to 300 degrees. Cook straps for 45 minutes to an hour remembering that venison is best served at medium rare.
*This recipe was told to me by a good friend who has won multiple grilling contests with this exact recipe. I used it the other day and was extremely pleased with the tenderness and honey glazed taste.
23. Succulent Saucy Venison
Posted By: John H.
Ingredients
- 1/2 cup Worcestershire
- 1/4 cup teriyaki
- 2 tbs soy
- 1/4 cup honey
- dash salt and pepper
- crushed red pepper to taste
- Cajun seasoning to taste (I like a lot)
- 1 lb venison steaks
Directions
Mix all ingredients in a bowl until well blended. Using a glass pan, place steaks in bottom of pan and pour 1/2 of the mixture over meat reserve the rest for cooking. Marinate overnight. Cook on grill basting slowly until juices run clear. Use remainder of the sauce for dipping. This also makes a great sauce for beef and chicken kabobs w/veggies.
24. Stuffed Deer Tenderloin
Posted By: Sheppard Caulder
Ingredients
- venison tenderloin
- bacon thick cut
- cream cheese
- jalapenos
- metal skewers
- salt & pepper
Directions
Cut tenders inch n half-cut small slit in middle stuff with cream cheese.
25. Stewed Venison Over Rice
Posted By: Gary Makely
Ingredients
- 2-3 lbs Venison Cubes
- 1 small Onion
- 1 clove Garlic
- 1 Cup Red Wine (Burgundy)
- 1/4 tsp Basil
- Pinch of Oregano
- Salt and Pepper to taste
- 1 Cup Rice
- Corn Starch
- Water
Directions
Place Cubes in Crock Pot. Mash the Garlic and add to the meat. Add Basil, Oregano, Red Wine and enough water to cover. Turn on high for 4-6 hours depending on desired tenderness — longer if you like the meat falling apart. Dice the onion and add to the pot. Cook for an additional 45-minute to an hour (until the onion becomes translucent). After adding the Onion, Cook the rice according to the directions on the package. When the Onion has turned Translucent, Mix 4-5 tablespoons of Corn Starch with 1/2 cup water and slowly stir into the meat and onion mixture. Stir occasionally until thickened. Serve over Rice.
26. Smokey Venison Soup
Posted By: Renee Pangallo
Ingredients
- 1 to 1 1/2 cooked venison cubed
- 1/2 medium onion, chopped fine
- 2 medium tomatoes chopped
- 1 tablespoon of olive oil
- 1 12-oz beer
- 2 cups of game or beef stock
- 1 - 6 oz can of tomato sauce
- 2 tablespoons of Liquid Smoke or hickory seasoning
- 1/2 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup cooked rice or barley
Directions
In a hot skillet saute venison cubes onion, and tomatoes in oil for 2-3 minutes. Combine with liquid ingredients, seasonings and rice or barley in kettle or large saucepan. Cover and slow simmer for 2 1/2 hours.
27. Smoked Venison Wrapped with Bacon
Posted By: Dawn Davis
Ingredients
- venison medallions, 1/2 in thick (you can use any part, for the tougher cuts, tenderize and apply meat tenderized for several hours)
- garlic powder
- coarse salt
- ground pepper
- bacon strips
Directions
Apply meat tenderizer, garlic powder, salt (adjust amount according to meat tenderizer) and pepper. Let tenderize according to cut of meat. Start smoker, pecan wood works great for this, wrap each piece of venison with bacon and use a toothpick to hold in place. Place on smoker. Meat will be done when bacon is cooked. This is great.
28. Smoked Deer in Mushroom Gravy
Posted By: Rudy Perez
Ingredients
- 1 bottle of Italian Dressing
- 1 Venison Roast
- 1/2 Pound Mushroom
- 1 Onion
- 1 bottle Heinz's mushroom gravy
- Olive Oil
- Salt and Pepper to Taste
Directions
In a bowl, put venison roast and Italian dressing and allow to marinate for 24 hours. Please venison in a smoker for about 4 hours. In a nonstick frying pan, put in olive oil and saute mushrooms and onion. Add Heinz's mushroom gravy and let cook for 10 minutes. Serve venison on plate with gravy on top, corn and mashed potatoes.
29. Smoked Deer Backstrap
Posted By: Colby Moore
Ingredients
- Deer backstrap
- Medium sliced smoked Bacon
- Onion
- Green bell pepper
- Italian dressing
- Pepper
Directions
Prepare smoker to 175 degrees (use oak wood). Wrap bacon around backstrap until it is fully covered. Pour dressing in a pan with your meat and let sit preferably for 3 hours. Remove and place in tin foil along with sliced onions and peppers. Add 2 tablespoons of water and close foil tight. Smoke for 3 hours and then open top of foil and let smoke for 30 more minutes. Ye-haw!!!!
30. Smoked Deer
Posted By: Todd Grimes
Ingredients
- 1 deer
- heavy salt brine
Directions
Cut deer into large thin slices & soak in brine for 20 minutes.
While meat is soaking, dig pit 3' x 6' 2 feet deep. Build rack 3 feet above ground with double chicken wire and cover. 3' x 6' pit. Cover sides of pit with 3' x 8' metal roofing.
Take meat out of salt brine and let set while you do item 4. Put rocks in bottom of pit, and fill entire pit with alder cut up in small pieces and start fire. Put deer meat on chicken wire, largest pieces towards middle.
Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required.
Dry meat to your liking.
31. Simple Venison Stew
Posted By: Gary Makely
Ingredients
- 2-3 lbs Venison Cubes
- 1 Large Onion 1 clove Garlic
- 1 Cup Red Wine (Burgundy)
- 2-3 Medium White Potatoes
- 2-3 Medium Sweet Potatoes
- 4-5 Stalks Celery
- 4-5 Large Carrots
- 1/4 tsp Basil
- 1 tsp Parsley
- Pinch of Oregano
- Salt and Pepper to taste
- Corn Starch
- Water
Directions
Place the Venison Cubes in Crock Pot. Mash the Garlic and add to the meat. Add Basil, Oregano, Parsley, Red Wine and enough water to cover. Turn on high for 2-4 hours. Peel and cut carrots into chunks and add to the Crock Pot. After another 2-3 hours, wash and chop the Celery into chunks and add to the Crock Pot.
Depending on how tender you like the meat, use less time if you like it a little chewy, more time if you like the meat falling apart. After another hour or so, dice the onion and add to the pot. Cook for an additional 45-minute to an hour (until the onion becomes translucent). After adding the Onion, peel cut up and cook the Potatoes in boiling water (Cooking the potatoes separately keeps them from breaking up and dissolving into the stew). When the Onion has turned Translucent, Mix 5-6 tablespoons of Corn Starch with 1/2 cup water and slowly stir into the meat and onion mixture. Stir occasionally until thickened. Pour the Venison mixture over the potatoes and serve. Yum yum!
32. Simple Venison Steak
Posted By: Mike Cate
Ingredients
- Kraft BBQ sauce
- Worcestershire sauce
- Dales steak seasoning
- salt & pepper
Directions
Mix the three sauces in equal portions. Add salt and pepper to liking. Marinade steaks for a minimum of one hour. Charcoal venison along with corn in shuck. Cook steaks on hot fire no more than 4 minutes on each side.
33. Simple Deer Strips
Posted By: Rich Place
Ingredients
- Deer back straps or steaks
- Eggs
- Saltine crackers
- Garlic salt
- Onion salt
Directions
Cut deer back straps into strips. Mix 3 to 5 eggs in large bowl. Crush the crackers up and place in another bowl. Dip the deer strips in the eggs and then dip them in the crackers. Fry on medium heat in a pan. When finished sprinkle garlic and onion salt over them. This is very easy to do and tastes wonderful!
34. Oven-Qued Venison Loin Chops
Posted By: Gary Makely
Ingredients
- 4-5 lbs Venison Loin (Also works well with Round Steak or London Broil)
- 1/2 cup Hot sauce (optional)
- 1/2 Cup Burgundy Wine
- 1 Medium Onion (finely chopped or 1 tsp powder)
- 2 Cloves Garlic (minced 0r 1/4 tsp powder)
- 1 bottle Your favorite Bar-B-Que Sauce
- 1 stick Butter (optional if beef is used)
- Cajun Seasoning
- Salt and Pepper to taste
Directions
Take Venison Loin pieces and remove any viable fat and connecting tissue. Slice the loin into 1" thick chops (this step not necessary with steak or London broil). Rub generously with the Cajun Seasoning, Salt and Pepper and put in a Ziploc bag. Add the Hot Sauce, Wine, finely chopped Onion and minced Garlic (If you are not using the Hot Sauce, use 1/2 cup Bar-B-Que Sauce). Shake vigorously to evenly coat all pieces. Put the bag in the refrigerator overnight. Next morning, shake the bag to mix it up. Return to refrigerator until ready to cook.
In a large oven proof pan lay out the pieces of meat in a single layer and pour the marinade over the top. Cut butter up into small pieces and distribute evenly over pieces of meat. Pour Bar-B-Que sauce over the meat, cover it with foil and place in the oven at 350 for 30 minutes to an hour depending on how well done you like your meat — if you like your meat "falling apart" you can leave it even longer (we like our meat rare so it doesn't take long). Remove the pan from the oven, remove the foil and turn the pieces over. Place the pan back under the broiler for 5-10 minutes until the meat starts to brown. Serve.
You can also use this same recipe on your grill. Just place the pan in your grill on medium heat for 30-60 minutes and when you take the foil off, instead of putting it under the broiler, just place the pieces directly on the grill for 2-3 minutes. Brush with juices from the pan, turn and let cook for a few more minutes. Serve.
35. Onion Venison
Posted By: Jessica Oldfield
Ingredients
- Butter Milk
- Venison Tenderloin
- Onions
Directions
Soak meat in buttermilk for one day. Cut onions up and put in skillet, then put your meat in and fry for approximately 45 minutes. Take out and enjoy!!
36. Old South Whitetail Cutlet Recipe
Posted By: Craig Hunt
Ingredients
- 2 lbs. Venison steaks or cutlets
- Peanut oil
- Flour
- Salt
Directions
Cut the venison into 1/2 thick steaks and sprinkle them with the salt and pepper to taste (I like a lot of pepper) and dust them with flour. Place them on a solid surface and beat the with the mouth of a beer bottle (turn the bottle upside down ) pounding until you have made overlapping circles. Do this to both sides then dust them again with salt, pepper and flour. Set then aside. Heat about 1/2 inch of the peanut oil in a heavy,deep skillet. Place 2 or 3 of the steaks in the oil and just brown them on both sides. When all the steaks are browned pour out most of the grease and add a little salt, pepper.
37. Mustard Fried Venison
Posted By: Brad Frazier
Ingredients
- flour
- mustard
- tenderloin
- venison
- vegetable oil
Directions
Cut tenderloin in to 2inch wide strips. Rub in mustard (get good amount on meat). Put in flour and get light coat covering hole piece of meat. Put in vegetable oil and cook as little as possible really good a little red.
38. Marsala Venison
Posted By: Karey Engel
Ingredients
- 4 venison steaks
- 1 Tbsp olive oil
- 1/8 tsp (each) black., white, red peppers
- 1 clove minced garlic
- 1 med onion sliced
- enough DRY Marsala cooking wine to cover (about 1/4 cup)
Directions
In skillet, cook steaks with oil, garlic and peppers until almost done.
Remove from pan and keep warm. Add onion to pan and cover with wine. Cook over medium heat until reduced by 1/2. Return steaks and finish cooking. Serve with pasta, salad, and crusty bread and red wine if preferred.
39. Deer Roast Marinade
Posted By: Brian DeClue
Ingredients
- 1/4 c Red Wine
- 2 Tbsp Soy Sauce
- 1/2 Tbsp vegetable oil
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 dash of garlic
- Cajun Seasoning
- 2 cups of water
- Injector tool
Directions
Mix marinade ingredients. Inject marinade throughout the roast. Coat the Roast with Cajun seasoning.
40. Marinated Deer Steaks
Posted By: Mike Mooney
Ingredients
- Soy Sauce
- Worcestershire Sauce
- White Vinegar
- Deer Steaks (preferably butterflied from backstrap)
Directions
Take deer steaks and marinate in mixture of soy sauce, Worcestershire and vinegar. Take it easy with the vinegar — it works great as a tenderizer, but too much creates too strong a flavor. Never marinate in a metal bowl as the acid in the vinegar can react with the metal for bad tastes. Marinate for approximately 2 hours if steaks are 1/2- to 3/4-inch thick. Marinating too long can make the meat "mushy" in consistency. Grill on the grill to your desired "doneness" — but why would you dare go past medium-rare? Enjoy with a cold beverage and a baked potato.
41. Louisiana's Best (Deer Grilliads)
Posted By: Zoe Savoy
Ingredients
- 1 backstrap
- garlic
- parsley
- salt and pepper to taste
Directions
Slice backstraps 1/4 thick. Beat with meat tenderizer. Season very well. Fry in oil until done. Lay on platter spreading cut garlic and parsley, and repeat steps until all done. Take about 3 teaspoons of hot grease and spread on top, cover with foil. Let stand about 15 minutes. Then serve. And if it is done right, it is one of the best recipes of south Louisiana, and has won many awards in cooking competitions.
42. Indian Venison Corn Soup
Posted By: Bob Plantz
Ingredients
- 2 lbs. cubed wild venison meat (can also use beaver, elk, bison, bear)
- 2 cans corn
- 2 cans green beans
- 1 can kidney beans
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon sage
- 1/2 teaspoon garlic powder
- 5 beef bouillon cubes
- approximately 6 or so cups of water
Directions
Put all ingredients in large pot and bring to a boil. High-simmer for a couple hours, until meat is done. Add some water (if needed). Great to dip fry bread in it (will submit recipe). This is a traditional Native American recipe. Enjoy.
43. Indian Venison Chili
Posted By: Joe Coley
Ingredients
- 1 lb. ground venison (or your favorite meat such as ground beef, elk, moose, as long as it is ground up)
- salt and pepper
- 2 cans red kidney beans
- 1 tbsp. chili powder
- 2 cans tomatoes
- 1/2 tsp. sugar
- 1 onion
Directions
Cook onion in 2 tbsp. fat (Crisco or lard is fine).
Add meat and stir constantly until. separated well. Add tomatoes, salt, sugar, and pepper. cook until tomatoes are cooked to pieces and mixture is thick. Add chili powder, and beans. Let simmer awhile. Serve with cheese, pickles and crackers.
44. Hawaiian Teriyaki Smoked Deer Meat
Posted By: Simon Torres
Ingredients
(Per pound of meat)
- 1 cup soy sauce
- 1 cup brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon ground chili pepper(optional)
Directions
Cut meat no thicker than 1 inch thick into strips or steaks. Mix soy sauce and sugar until dissolved. Combined all ingredients and marinate overnight. Smoke till done. This is great for all kinds of game and also great for the grill!
45. Grilled Venison Tenderloin With Bacon
Posted By: Jerry Grafft
Ingredients
- bacon
- venison tenderloin pieces cut in approx. 8-inch lengths
- teriyaki sauce
Directions
Marinate tenderloins in teriyaki sauce from 2 hrs. to 4 hrs. Wrap with bacon using toothpicks to hold in place. Cook on charcoal or gas grill at low temperature until medium. Do not over cook. Delicious, enjoy!
46. Grilled Venison Tenderloin
Posted By: Al
Ingredients
- Venison tenderloin
- 1 bottle balsamic vinaigrette salad dressing
- Mrs. Dash
Directions
Clean the tenderloin, and get rid of all tallow, silver-skin, etc. Combine Mrs. Dash and the salad dressing in a container. Add the tenderloin to the marinade, and stick in the fridge overnight. Turn grill on high, and cook until tenderloin is RARE (do not overcook). Serve with zucchini and pierogi.
47. Grilled Venison Backstraps
Posted By: David Magee
Ingredients
- 1 cup teriyaki sauce
- 1 cup Worcestershire sauce
- Accent 1 tbs. each black pepper,white pepper, cayenne pepper
- 8 to 10 slices of bacon
Directions
Cut whole backstrap into 3 equal parts. Place in large Ziploc bag(s) and equally distribute ingredients in each bag(s). Marinade in "frig" for 24 hours. Remove from marinade and wrap each backstrap section in bacon. Secure with toothpicks and place on a "HOT" grill and cook quickly to med. med/rare. Enjoy!!
48. Grilled Venison
Posted By: Rodney Rodney
Ingredients
- 4 venison steaks
- 1 can of beer
- Italian dressing
Directions
Mix the beer and Italian dressing together. Let the steaks soak in that overnight. Take out the next day and put on grill. Enjoy the great tasting meal.
49. Grilled Deer Steak and Bacon
Posted By: wanda curry
Ingredients
- 1 lb. cubed deer steak cut
- 1 lb. bacon
- 1 bottle Dale's Steak Seasoning
- 1 lemon
- Toothpicks
Directions
Soak deer steak in water and juice from squeezed lemon for about 1 hour. Cut steak into 1" X 4" strips and soak in Dale's Steak Seasoning for 1-2 hours. Cut bacon strips in half. Place steak strip on top of bacon strip and roll up securing with a toothpick. Grill until done. DELICIOUS!
50. Deer Salsbury Style
Posted By: Alicia Alicia
Ingredients
- 6 deer or elk steaks
- 2 cans tomato sauce
- 1 or 2 large onions
- 3 TBL Spoons Oil
- 1/2 TSP Garlic Powder
- Salt + Pepper
Directions
In large frying pan heat up oil. Saute onions then put aside. Brown steaks on both sides. Put Onions over the top and pour tomato sauce over steaks.
Sprinkle on the seasonings. Cover and cook for about 20-30 min. or until tender.
51. E-Z Deer BBQ
Posted By: ROB SMITH
Ingredients
- Medium to large deer roast
- 2 packs of instant Lipton onion soup
- 2 bottles of your favorite BBQ sauce
- large hamburger buns
Directions
Place roast in a crock pot with enough water to cover. Add Lipton soup to a cup of hot water, stir to dissolve soup. Add to crock pot. Set crock pot on medium setting and let cook 8-10 hours or until meat will separate easily with a fork. Drain liquid off using a colander, add meat and onion pieces back to crock pot and shred meat with a fork. Add sauce and let cook for about another hour. It's ready to serve on hamburger buns. I like to put this on before I go to work and it's ready to finish up when I get home. Enjoy!
52. Ots Deer Stew
Posted By: Wayne Hayes
Ingredients
- 1 or 2 lbs of venison
- 1 bell pepper
- 1 onion
- 1 can of Italian tomatoes
- 1 can of corn
- 1 can of peas
- 2 stalks of celery
- 1/2 teaspoon garlic powder
- A small amount of spaghetti,
- 1 crock pot
Directions
Cut meat into small pieces, dice bell pepper,onion, and celery, into small pieces. Pour all ingredients into crock pot and cook on High for 5 to 6 hours on high, about an hour before it is done add spaghetti, this is great with cornbread on the side. Enjoy.
53. Deer Tenderloin Stir-fry
Posted By: Eric Schwartz
Ingredients
- One Pack Butter fried sliced Tenderloins
- One diced onion
- Teaspoon Season Salt
- Teaspoon Garlic Salt
- Teaspoon Emeril's original Essence (optional)
- Tablespoon butter
- One Pepper (Green or Red) sliced
Directions
Saute onions and sliced peppers in the butter until tender. Add tenderloins and seasonings. Cook on medium heat until brown. Makes a good side dish with potatoes.
54. Deer Tenderloin Breakfast Biscuits
Posted By: Chad Ray
Ingredients
- deer tenderloin
- egg
- flour
- grease
- biscuits
Directions
Cut tenderloin into slices about a half inch thick Let the grease get hot. Dip meat in egg and then in the flour. Place in grease and let fry until brown in middle. Take it out and enjoy a wonderful tasting breakfast.
PS - You can put meat in biscuits for a better tasting breakfast.
55. Deer Sausage
Posted By: Bob Plantz
Ingredients
- 2 lbs lean ground meat (deer,elk)
- 2 Tlbs "Morton's tender quick"
- 2 tsp. liquid smoke
- 1/4 tsp.onion powder
- 1/4 tsp. garlic powder
- 1 cup water
- 2 Tbls. mustard seed
- 1 or 2 Tbls. ground pepper corn (your flavor)
Directions
Mix all ingredients with clean hands. Form and roll into 2 x 6 inch logs. Wrap in plastic wrap and refrigerate for 24 hours. Remove plastic wrap and bake at 300 degrees for about 1 hour, Turn and drain after about 30 minutes.
56. Deer Porky Pines
Posted By: Ryan Tilby
Ingredients
- 2 cans of mushroom soup
- 1 pound of deer or elk meat
- rice
- onions
- garlic clove (optional)
- crushed up crackers
Directions
Take the cans of mushroom soup and put it into a turkey roaster. Mix the crushed crackers and onions and garlic together and with the rice (DON'T COOK THE RICE FIRST PUT THE RICE IN RAW FIRST); cook at 400 degrees for 45 minutes.
57. Deer Meat Lovers Meatloaf
Posted By: Rick Kreitzer
Ingredients
- 5 lbs ground deer meat
- 2 eggs
- 1 can of cream of mushroom soup
- rice
- oatmeal
Directions
Place ground meat and in a large mixing bowl. Add two eggs, 1 1/2 cup of rice, 1 1/2 of oatmeal and mix. Mold it into a loaf and put onto an oven sheet. Pour cream of mushroom soup over the top. Place in oven for 90 minutes at 345 degrees.
58. Deer Meatloaf
Posted By: wayne hayes
Ingredients
- 2 lbs ground venison
- 3 eggs 1 cup of catsup
- one small onion
- 1 bell pepper
- 15 saltine crackers
- 2 stalks celery
- 1/2 teaspoon garlic powder
Directions
Mix all together, form big patties or loaf; cook on grill or 350 degrees in the oven for 45 minutes to 1 hour, enjoy. Let me hear from you if you like them.
59. Deer Marinade
Posted By: T.J. Zone
Ingredients
- 4 cups BBQ Sauce
- 3 oz. salt
- 1/2 cup sugar
- 1/2 cup honey
Directions
Mix it up, then put meat in and leave overnight in the fridge. Then cook it. Mmmmmmmmm so good.
60. Deer Heart Sandwich
Posted By: Nick Smith
Ingredients
- 1 Deer Heart
- 1/2 Large onion
- salt/pepper
Directions
First, pump all the blood out of the fresh heart(still whole). Let soak in water overnight. Then pump all the water out of the heart. Then cut the meat off the heart in thin slices, leaving out the ventricles. Cut up the onion, and put the meat and the onion in a frying pan Cook until preferred tenderness. Then put into a sandwich with a little salt and pepper. ENJOY
61. Deer Cubes & Gravy
Posted By: Miles Hamrick
Ingredients
- Deer Steak Cubed
- 4 Tablespoons Oil
- 1 1/2 Cup Flour
- Salt & Pepper to Taste
- 1/4 cup milk
Directions
Heat 2 TBLS Oil in frying pan. Flour cubed steak and lightly brown, remove from pan. Heat remaining oil in drippings and mix in flour till brown. When mix begins to just boil add milk(milk gravy). Place browned cube steak back into gravy and simmer covered for 60 to 90 minutes on low heat. Serve over rice or mashed taters. Salt & Pepper to Taste. I have all my deer cubed except tender loin. Once you try it you will to. If you can't get the hang of making milk gravy call your grand mother.
62. Deer Cheesesteaks
Posted By: Skanks Skanklione
Ingredients
- Deer meat (cut extremely thin)
- Cheese (your choice, preferably American)
- Fresh Sub Rolls
- Salt & Pepper
- Garlic powder
Directions
First and foremost, get the butcher to slice some of your venison into chip-steak.
Then cook at a med./high heat adding salt, pepper and a touch garlic powder. Add cheese, place sub roll on top Use spatula to flip right side up into roll. Add ketchup and LTM if desired.... slam it down....enjoy!!! It'll taste better than a Philly Cheese Steak with ten times LESS the fat!
63. Dear Food
Posted By: SCOTT THOMAS
Ingredients
- 2 quarts wild turkey or chicken broth
- 2 lbs ground deer or other wild game
- 2 lbs Hillshire Farm smoke sausage, sliced
- 1 bag carrots, sliced
- 1 bag celery, diced
- 1 large onion, chopped as desired
- 2 lbs potatoes, cubed to 1/2 inch
- 1 quart whole kernel corn
Directions
In 5 gallon stew pot or large canner, pour in broth and then add ground meat and sausage. Cook until meat is done. Add al other ingredients and cook until vegetables are done. Salt and pepper to taste, then serve hot.
Note: Add water to broth to nearly cover ingredients if needed or desired.
64. Cajun Deer Steak
Posted By: Chris Jerome
Ingredients
- One deer steak any size
- 3 tbsp. chili powder
- Pam
- 1 tbsp. Tabasco sauce
- 2 tsp. table salt
- 3 tsp. pepper
- 1/4 stick butter
Directions
Mix ingredients together and marinade steak for one day in fridge; after done marinading take out and spray pan with Pam or any kind of oil. Fry in pan until done. Enjoy!! :)
65. Venison Burgers Ole'
Posted By: Tom Gardenhire
Ingredients
- 2 pound of ground venison, elk or beef
- 8 ounces of old El Paso thick and chunky salsa (medium)
Directions
Take the ground meat(thawed) and mix in the salsa. Do not add salt or other seasonings. The salsa has plenty of salt and flavor by itself. I make big patties, so this recipe makes about six burgers. Make the burger patties before going hunting and freeze. They can be cooked in the skillet or on the grill with the same great flavor.
66. Braised Venison with Sauce
Posted By: tim shirley
Ingredients
- deer tenderloin or steak, cut into 1/4" thick strips
- olive oil 1/4 cup onion, finely chopped
- 1/4 cup shallots, finely chopped
- 2 tbsp minced garlic
- salt & pepper
- 1/2 cup sour cream
- 1 can cream of mushroom soup
- 1/4 cup water
- 2 tbsp chopped chives
Directions
Put enough olive oil to coat bottom of frying pan. add onion, shallots, and garlic and let saute for a couple of minutes. add venison, salt and pepper to taste and brown it on both sides until its med rare to medium, then remove and place it on a plate. for the sauce, take the mushroom soup, sour cream and water and add to the pan drippings. add chopped chives and simmer about 2 minutes. pour over venison.
67. Beer Fried Deer
Posted By: billy bob
Ingredients
- venison
- case of beer
- hot sauce
- peppers
- about a 12 cup of water
- tablespoon of salt
Directions
Put the meat in the pan, then pour the 12 cup of water. Put you a beer in - one or two, then put your peppers. Put the tablespoon of salt and hot sauce in. Then enjoy.
68. BBQ Deer Steak
Posted By: Tyler Hart
Ingredients
- Salt & Pepper
- Honey Sweet BBQ Sauce
- Little bit of of A1 Sauce
Directions
Tenderize with a tenderizing mallet, then fork it. Add a dash of salt and pepper. Then add enough BBQ sauce to cover one side of the deer Add the little bit of A1. Put all ingredients in a leak proof dish. Shake well, let sit for 15-20 min. Grill until deer is done.
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