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Cooking Your Deer

If you properly cared for your venison, it will have a delicious flavor. Most of the strong, wild flavor of venison is caused by failure to make a quick kill; delay or careless field dressing; failure to cool the meat promptly; or blood from a shot tainting the meat.

Venison is high in food value. A 3.5 ounce serving has .74 ounces of protein, but only 126 calories and .14 ounces of fat. A serving of beef sirloin the same size on the other hand, has only .55 ounces of protein but over 288 calories and .86 ounces of fat.

One way to overcome venison's wild flavor is to cook it in a highly seasoned sauce using ingredients such as garlic, tomatoes, onions, or herbs and spices. Be sure and trim away all the fat as it has a very strong unpleasant taste and will turn rancid rapidly.

Methods for cooking differ with the cut. Tender cuts like the loin and rib, steaks and roasts, from young deer can be broiled or roasted. Venison is a lean, dry meat, so be sure and add butter or other fat when you roast or broil it. Less tender portions such as the neck, flank, and brisket are best cooked by moist heat such as braising, stewing or pot roasting. These are also good portions to grind into burger, sausage, or make into jerky.

Venison toughens rapidly if overcooked or cooked at too high a temperature. Serve your venison med. rare to well done, never overdone.

Burger is enhanced by adding beef fat. Add the fat to the burger when grinding at a rate of about 10% - 20%. In other words, add 1 - 2 lbs of beef fat for every 10 lbs of venison.

Remember, you can cook venison any way you prepare beef. Just remember not to "over" cook it.




If you have a favorite vension recipe you would like to share, just send it to us via email and we'll post it here for others to enjoy...


Backstrap ala Gracia ~ Cesar Gracia
1 whole backstrap
1 bottle of Dale’s Sauce
1 pack of bacon
1 bottle of Canadian Bacon spice
1 box of toothpicks

First you slice the backstrap into ¾ inch thick fillets. Place the fillets overnight in a bowl with enough Dale’s sauce to cover the fillets. Allow the fillets to soak up the Dale’s Sauce. Once the fillets have sautéed overnight you wrap the fillets with one or two slices of bacon. Sprinkle the “Canadian Bacon” spices over the fillets on both sides. Once you have the charcoals burning red you place the fillets and cook to your desired taste. I have found that a “medium-well” really locks in the flavor. You can also sprinkle additional “Canadian Bacon” on as the fillets are grilled. It goes great with a baked potato and any assortment of vegetables to your liking.

*Note: I prefer to grill over coals versus a gas grill. However, a gas grill will also do the job.

Pickled Venison Heart ~ Bob Higgins

1 whole heart washed & cleaned
bay leaves
Mrs Dash garlic
Mrs. Dash onion
white vinegar
pickling spice
2 to 3 whole cloves
jalapenos optional

Place heart in a large pot with enough water to cover. Ddd 1 to 2 bay leaves, 1 1/2 tsp. Mrs. Dash garlic, 1 1/2 tsp. Mrs. Dash onion. bring to a boil, then simmer covered for 2 hours. Skim foam if necessary, meanwhile in another pot, add equal amounts of white vinegar and water - about 1 cup each. Add 1 Tblsp. pickling spice, 1 bay leaf , sliced jalapeno & 2-3 cloves. Bring to a boil and simmer for 10 minutes.remove heart. Slice lengthwise while still hot. Place in sterilized pint jars. Pour hot pickling liquid over slices in jars. Add pickling spice from liquid. Seal let cool and refrigerate for 4-6 days.

BBQ Deer Roast ~ Eddie Brewer
2 lb deer roast
1 med onion chopped
barbecue sauce
1 stick of butter ( or margarine)

Take deer roast put in crock pot with onion and enough barbecue sauce to cover meat. We use 3/4 kraft and 1/4 Carolina Treat but you can use what you like. Let cook for 8 to 10 hours until meat is good and tender. Also great for freezer.

Breakfast medallions ~ Henry Lehman
2 pounds of sliced back straps ( all sinew and suet trimmed off, only pure red boneless meat)
2 cups of Progresso Italian style bread crumbs
3 eggs , 1/3 cup milk
1 stick of butter ( or margarine)

Neatly trim and slice all back straps (or tenderloins) into ¼ inch medallions. Whip eggs in a medium bowl, add milk, mix well, place venison in mixture and soak for a few minutes, place Progresso Italian bread crumbs in a separate bowl, heat iron skillet on med heat melting ¼ stick of butter, once pan is hot and butter melted, roll each trimmed medallion in the bread crumbs ensuring each is well breaded, place each piece in skillet turning once after the red bleeds thru browning well on each side. Remove from pan Place on paper towel and drain well, each batch put more butter in the pan.

Venison Stew ~ Tnfirefighter29
2 #'s Venison cut in 1 inch cubes
1/4 cup flour
Salt and Pepper to taste
1 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1/2 teaspoon paprika
3 potatoes diced
3 carrots sliced
1 white onion chopped

Place meat in crock pot Mix flour, salt and pepper and pour over meat. Stir to coat. Add remaining ingredients and stir to mix Cover and cook on low for 8-10 hours.

Grilled Venison Steak Kebobs W/Peppers ~ Scott Word
  • Cut Deer tenderloin or Ham meat into 1 to 2 inch or so cubes

  • Remvoe silver and shiny covering off of meat

  • Wash cut meat in cold water - squeeze excess water from each cube so marinade will soak in better---place on a plate

  • Sprinkle to taste --Black pepper, Cayenne pepper,and Garlic Power(No Salt)on all sides.

  • Mix the Marinade(Large plastic tubberware bowl) Pour in one can of beer, one bottle of Soy Sauce(Low Sodium)and squeezed juice from 2 lemons--sprinkle in Cayenne pepper, Black pepper, and garlic power(No salt)

  • Place meat in marinade and place in fridge for at lest 2 hours or longer

  • Grill the meat on skewers with red, yellow and green bell peppers

  • Make sure you cook on Medium heat (if not, you will burn the meat up since it doesn't have a lot of fat).

  • Turn skewers every 5 minutes and brush some fresh soy sauce after turning-cook till slightly pink inside(do not overcook)

Terry's BBQ Deer ~ Terry Haynes
1 Average size deer roast
ground sage
powered garlic
McCormicks BBQ powder
1 btl. Allegro smoked marinade
1 btl worchestershire sauce

Take roast and punch several holes in it with fork so that all the seasonings will soak in. Then rub down with garlic powder, BBQ powder, and sage (not too heavy with the sage). Next place the roast in aluminum foil large enough to wrap the entire roast, then cover with about half and half of the allegro and Worcestershire sauce. About 1 cup total(depending on how large the roast is), let marinate over night or about 4 hours. Next heat up your charcoal grill with a good smoke charcoal and place roast indirectly over coals. Let it smoke for about 3 to 5 hours checking it often till it is tender. Remove and separate meat, cover with your favorite BBQ sauce, and mmmmmm it's good!

Corned Venison Roast ~ Keith Buddemeyer
4 lb. roast/4 cups of water
1 cup Morton's Tender Quick pickling salt
1 Tbs. pickling spices
onion (optional)

Put roast in a NON-Metallic container. Chop onion and add, as well as the spices. Mix the water and salt, then pour over the meat. You must entirely submerge the roast. You can use something to hold it down (try inverting a crockpot lid so the knob holds it down, then plastic-wrap over it or set a mug on top).

Soak for 36-48 hours, turning the roast over once. Then it's ready to cook in a crockpot or oven roast. If you soak it longer than recommended, you can soak it in fresh water to remove some of the salt before cooking. Don't tell anyone it's venison and watch them try to figure it out!

Deer Dawg's Deer Jerky ~ Lynn Deaton
10 lb. Deer Meat
1/2 lb. Brown Sugar1/2 lb.
20 Oz. Soy Sauce
5 oz. Liquid Smoke
6 oz. Louisiana Hot Sauce

Mix ingredients thoroughly in a big pot and make sure that all the Brown Sugar has dissolved. Let the meat set in it for about 20 minutes, maybe longer, depending on how thick you cut the meat. If you want it a little hotter, add more Hot Sauce. This will marinate about 10 lbs of meat.

Sweet Venison Burgers ~ Kevelin Kinamore
1lb ground venison
1/2 to 1 cup Smucker's Simply 100% Fruit (Peach)
1 tsp Mrs. Dash
1 tsp No Salt or salt substitute
1 tsp chili powder
1 small onion (chopped)

Mix burger, onion and all dry ingredients together in a bowl. Add 1/2 cup of fruit and fold into burger mixture. For a sweeter taste add 1 cup instead of 1/2 cup. Form into 1/4 lb patties and grill as normal, (moister burgers if grilled on a George Foreman Grill).

Here is a recipe I created while attempting to improve the flavor of my deer burger after my wife and doctor restricted my seasonings, salt and sodium intake following the discovery and treatment of blockage of arteries to my heart. Desperate to create some hint of flavor, here is what I come up with and believe me it is great. This is also ideal for those such as myself who are restricted to a low or no sodium/salt diet. For those who are not bound by these restrictions then just use your regular seasonings.

Venison Stromboli ~ Jeane' Davis
2 loaves (1 pound each) frozen bread dough, thawed
1 pound ground venison
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can (4 ozs) mushroom stems and pieces, drained
2 tbl spoons olive or vegetable oil
1 tsp Italian seasoning
3 tbl spoons prepared Italian salad dressing, divided
1 cup (4 ozs) shredded cheddar cheese
1 cup (4 ozs) shredded mozzarella cheese
2 packages (3 ounces each) sliced pepperoni
1/4 cup grated Parmesan cheese
Spaghetti sauce warmed, optional

Let dough rise in a warm place until doubled. Meanwhile, in a skillet over medium heat, cook venison, onion, green pepper, and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside.

On a lightly floured surface, punch dough down. Roll out each loaf into a 16-in x 8-in rectangle; cut in half widthwise. Brush 1/2 tablespoon Italian dressing over each square to within 1 in. of edges. On half of each square, mound a fourth of the venison mixture, cheddar cheese, mozzarella cheese, and pepperoni. Fold dough over filling and seal edges well.

Place on a greased baking sheet. Brush with remaining dressing; sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes or until golden brown. Slice, serve with spaghetti sauce if desired. Yield: 4 loaves (1-2 servings each).

Selena's Own Mouthwatering Deer Pot Pie ~ DoeADear
1 1/2 cups flour, divided
1 tsp salt, divided
1/2 teaspoon ground black pepper
1 1/2 pounds venison, diced
2 tablespoons vegetable oil, divided
2 onions, peeled and thinly sliced
2 potatoes, diced
1 carrot, thinly sliced
1 1/4 cups beer, divided
1/2 cup beef broth
2 tablespoons tomatoe paste
1 bay leaf
1/2 tsp crushed dried thyme
1/3 cup shortening
1 tablespoon water

Combine 3 tablespoons of the flour, 3/4 teaspoon of the salt and pepper in a shallow dish. Coat meat with flour mixture. In a heavy stockpot, heat 1 tablespoon of the oil. Brown meat over medium heat, about 8 minutes. Remove from pot and set aside.

Heat remaining 1 tablespoon oil in the pot. Add onion and sauté until lightly brown; drain off excess grease.

Return venison to pot and add potato, carrot, 1 cup of the beer, beef broth, tomato paste, bay leaf and thyme. Bring mixture to a boil, reduce heat, cover, and simmer for 1 hour or until meat is tender.

Preheat oven to 450°F. Discard bay leaf.

Combine 1¼ cups of the flour and remaining ¼ teaspoon salt in a medium mixer bowl. Cut in shortening until the pieces are the size of peas. Sprinkle water over mixture and gently toss with a fork to make a dough.

Form dough into a ball, divide into thirds, and roll out one portion into a round to fit over the top of a casserole dish. On a lightly floured surface, flatten remaining dough and roll out to fit inside the baking dish.

Stir together remaining ¼ cup beer and remaining 1 tablespoon flour. Add to meat mixture. Cook, stirring, until thickened and bubbly.

Spoon meat mixture into crust and top with round dough. Turn edges under and flute to seal. Make several cuts in the top and bake for 15 to 20 minutes or until the crust is browned. Serves 8.

Venison Allagash ~ Timothy Morris
Hindquarters of venison
2 cups apple juice
1 tsp parsley minced (optional)
1 cup ( 8oz) mushrooms
2 green peppers chopped
1 onion chopped
2 sticks celery chopped
2 cloves garlic minced (optional)
2 sticks margarine
4 strips lean bacon
1 tablespoon flour

With a sharp knife cut a pocket by the leg bone and fill the pocket with vegetables except parsley and mushrooms. Season and rub butter well all over roast. pour apple juice over and let set 200 minutes. Lay bacon on top of roast. Cook covered or in baking bag for 3-4 hours at 350' . When done, remove roast, add flour and mushrooms, undrained. Mix well and add parsley. As gravy thickens cook 5 minutes. Slice and serve.

Hints: Sometimes requires longer cooking time . Sometimes needs more juice and or flour. For best results, drain off juice into skillet to make gravy. Mike the gravy like you would breakfast gravy using the drippings, flour and apple juice like you would milk in breakfast gravy. I personally add the mushrooms to the roast when cooking and another can to the gravy.

This is christmas dinner and any other special occassion at our house.

Trail Bologna ~ Bob Phillips
4# ground venison
2# ground pork sausage
1/4 cup water
4 Tablespoons tender quick or curing salt
4 teaspoons course ground black pepper
4 teaspoons ground red hot peppers
1 teaspoon garlic salt
1 teaspoon dry mustard
3 teaspoons liquid smoke

Mix all ingredients well in a large bowl. form a ball about 5 inches around. Hold it over the table and roll it between your hands like you are trying to start a fire with a stick. The weight of the meat will pull it down form it into a roll about 1 1/2" diameter about 8" long. wrap rolls in plastic wrap and refrigerate for 24 hours.

Preheat oven to 300 degrees remove plastic wrap and place on broiler pan place it in the center of the oven and cook for 1 hour. Remove it and pat off any excess oil with a paper towel, let the bologna cool and rewrap put 1 in the refrigerator and the rest in the freezer for later use. Enjoy the venison trail Bologna.

Venison Supreme ~ DoeADear
1/4 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces ribbon egg noodles

Combine flour, salt and pepper in a resealable plastic bag. Add venison cubes, seal and gently shake bag to coat evenly.

Heat oil in a heavy-bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly.

Add mushrooms and onion. Sauté until the onion is tender. Stir in tomato juice, water, oregano and bay leaf. Simmer for 25 minutes, or until the venison is tender.

Add celery and sour cream. Simmer, covered, for 15 minutes. Remove bay leaf.

Meanwhile, cook noodles according to package directions; drain. Serve over hot noodles. Serves 6.

Heavenly Deer Ham ~ Steve Lee
1-whole deer ham
2-large cans, pineapple juice
2-large onions, sliced
3-oranges, sliced
1/4 cup cooking oil

Put the deer ham in a large enough container to marinade overnite, I prefer a small cooler. In the cooler put the ham, pineapple juice, onions, and oranges. Add a bag of ice and enough water to cover the meat. Let this marinade overnite, up to 24 hours.

Place ham in basting pan with cover or foil to be wrapped and sealed tight. Add oil, 2 cups marinade, some of the onions and oranges, and quarterd potatoes, carrots. Sprinkle salt and I like to use some cayenne pepper over the ham and seal. Place in 300 degree oven for 3-5 hours, depending on the size of the ham. You'll know its done when you can pull the bone from the meat. Can also be cooked on a grill, but will take up to 8 hours. You'll love the way this turns out, I gaurantee.....

Perfect Venison Tenderloin ~ Robin Freeman
1 venison tenderloin (marinade in Wicker's overnight)
1/2 chopped yellow onion
2 sliced portobellas
6-8 strips of bacon
cracked black pepper
2 tbsp minced garlic
olive oil
worstershire sauce

Marinade tenderloin in Wicker's overnight. Lay bacon strips side by side in pan, overlapping slightly. Sautee mushrooms in olive oil and worstershire to taste. Place tenderloin in center of bacon and crack pepper on top. Spoon minced garlic, chopped onions, and mushrooms on top, and wrap with bacon, securing with toothpicks. Pour olive oil over all ingredients until saturated.
Bake at 350 degrees for 20 minutes, or until light pink in center. Remove from bacon and serve with mashed potatos and baked fruit or chutney.

BBQ Deer ~ Shelia Sweeney
1-3 lb. Roast
1 med. Onion (cut in chunks)
1 med. Green Pepper (cut in strips)
1/4 cup Dale's Seasoning
Lemon Pepper and Salt

Put meat in roasting pan, arranging onion and pepper around the roast. Pour Dale's seasoning over meat, add lemon pepper and salt. Cook in oven on 300 for about 1 1/2 hrs. When cool, tear meat into bite size strips and add your favorite BBQ sauce. Great for sandwich's or with cornbread and white beans.. yum-yum......

Dusty's Venison Casserole ~ Anonymous
1 Can Mushroom Soup
1 Can Cream of Chicken Soup
1 Med. Onion
1/2 pkg. of American Cheese
1 lb of Ground Venison
1 big tsp. of Red Pepper Flakes or Powder
Dash of Garlic Powder
Pepper and Salt to Taste
1/1 pkg Frozen Shredded Hash Browns
1 Cup Bread Crumbs
1/2 Cup Parmesan Cheese
1 tsp. of Worchishire Sauce

Mix all together in a big bowl, spray pam on big casserole dish. Add mixture in dish and top with some bread crumbs and cheeses. Then bake at least 45 min. to one hour. Very good... it is a meal in itself.

Venison Fondue ~ Mary Jane Douglass
1 1/2 lbs. Venison
1 tsp. Salt
1 tsp. Salt
Butter or margarine
1 tbsp. Kitchen Bouquet
1 cup Flour
1 1/2 tsp. Parsley, snipped
1 bottle Italian Dressing
1 sm. Onion, sliced

Cut venison into 1" pieces and marinate overnight with parsley and onion in Italian Dressing . Pour off liquid, leaving onion and parsley. In a mixing bowl, combine flour, salt and pepper. Dredge venison in flour mixture. In a large skillet over medium-high heat, melt some butter or margarine. Brown venison quickly. Add Kitchen Bouquet and enough water to cover. Reduce heat and simmer for 2 hours, stirring occasionally, adding more water if necessary. Transfer to fondue pot.

Serving suggestion: With assorted cheeses, crackers, and fruits or pickles.

Sweet Meat Breakfast ~ Trapper John
Venison Tenderloin
Orange Juice
Pepsi, Coke, or any Cola drink

Slice tenderloin into your preferred thickness. After slicing the tenderloin place it in a bowl and pour orange juice over it. Be sure to cover it completely with the juice. Put it in the refrigerator and let it sit over night. In the morning take the meat out of the orange juice. In a skillet combine an equal half and half mixture of your cola drink and water, just enough to cover the bottom of the skillet. Put it on medium heat and then add the tenderloin. There is no set cooking time here, just cook the meat until it is brown all the way through. Turn it as much as needed.

In the mean time make some biscuits, homemade or store bought, it doesn't really matter. When the tenderloin is finished just put a piece or two on each biscuit and enjoy! The orange juice and the cola has given the meat a sweet taste and has also tenderized an already very tender cut of meat.

Fried Deer Strips ~ John Harris
Deer meat patties
Vegetable Oil

Combine flour & meat. Spice with pepper & salt. Cook patties in hot vegetable oil for 5 min on each side and you have a quick dinner. Add some fries for a complete meal.

Carolina Roast ~ TB
1 - 3 lb. Roast
(Ham, Shoulder, Back Strap)
1 Packet Lipton onion soup mix
1 or 2 Cans cream of mushroom soup

Put meat in crock pot and add lipton mix and mushroom soup. Cook on LOW all night if meat is frozen! If the meat is thawed wait till you get up to put it on and it should be ready buy supper! Stir about halfway thru cooking process. Enjoy!!

Deer Nuggets ~ Theresa England
deer meat
corn meal

Use just enough cornmeal and milk for enough batter for the amount of meat you have. Add enough sugar to give the batter a hint of sweetness. Cut your meat into bite size chunks. Roll into the batter. Throw them into a pot of hot vegetable oil (just like a fish fry but with deer.) When they float, pull them out and get your favorite dipping sauce!

Venison Barley Soup ~ Anonymous
1 lbs. venison cut into 1 inch cubes (or use ven. neck bones)
6 oz.,barley(less if you want it less thick)
11/2 oz. dried lima beans
3/4 cup chopped carrots
1 tsp salt
1/2 cup chopped celery
1/4 tsp fennel seed (opt)
black pepper
1 cup sliced mushrooms

In large sauce pan combine first 3 ingred. with 5 cups of water, bring to a boil and skim off foam. Add all other ingred. except mushrooms. Let simmer covered 1 1/2 hrs. Add mushrooms and cook covered for 15 min. or till meat is tender.

Spicy Venison ~ Anonymous
2-3# vension stew meat,(cooked first in slow cooker till tender)
2 onions sliced thin
1 red bell pepper sliced thin (very)
1 tsp garlic powder
1 tspblack pepper
1 tbsp fennel seed
1/4 tsp cinnamon
1/2 tsp dried mustard
1/2 cup strawberry( or what ever your favorite jam or jelly may be)
1/2 bottle of honey-gatlic bbq sauce
1/2 tsp oregano
1/2 tsp basil
1/4 tsp celery seed
flavored bread crumbs

Put into large fry pan all ingred. When peppers and onions are cooked, sprinkle a little of the bread crumbs over the top and mix inthis is to just soak up the juice. Do not use to much as it will tend to make the dish dry. You can't eat just one.

Cajun Deer BBQ ~ Lester Rines
In a pot combine:
1 1/2 cups water
1/4 cup vinegar
1/4 cup sugar
2 tablespoons mustard
1/4 teaspoon red pepper
2 tablespoons lemon juice
2 chopped medium onions
1/4 cup margarine or butter
2 teaspoons salt

Let simmer uncovered 20 minutes & add:
4 cups precooked and shredded or chopped deer meat or beef. 1/2 cup catsup, 1/2 cup bbq sauce (Heinz, Bullseye, Frenchs' etc.), 3 tablespoons worcestershire sauce.
Simmer covered for 45 minutes or longer stirring occasionally. One word of caution don't hold your head over the pot when you take the lid off. That vinegar steam can be pretty potent when you breath it.

If you have been throwing your deer ribs away this is a great way to utilize them. I put them in a pressure cooker for about 30 minutes at 10lbs. pressure. The meat falls right off the ribs and is very tender.

Deer Jerky ~ Jeff Hinson
1 1/2 pounds of meat
1 teaspoon seasoning salt
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
1/4 cup soy sauce
1/4 cup worcestershire sauce

Mix all of the spices together. Add meat. Let the meat soak for 24 hours. Place on a dehydrator and cook to taste.

Breakfast Steaks & Gravy ~ Taylor Seaman
1 LB backstrap cut in thin slices





Flour each piece of meat and brown in a skillet in hot oil. The most important part is to not over cook the meat, just brown each side and set aside in an empty bowl. When all pieces have been browned, empty the oil from the skillet. Pour all meat in the skillet and season to taste. Add enough water to barley cover the meat. Cover and reduce heat to medium low. Cook about 30-35 minutes. Remover cover to let gravy thicken stirring often. When the gravy is thick enough for you, its time for breakfast. My personal favorite is serving this on top of homemade biscuits

Medallions of Venison with Port and Cranberries ~ Trapper John
1 cup chicken stock

1 cup beef stock

1/2 cup ruby Port

1/3 cup whole berry cranberry sauce

3 tablespoons butter

8 ~ 3 to 3 1/2 ounce venison medallions, 1/2 to 3/4 inch thick

Combine chicken and beef stock in small saucepan. Boil until liquid is reduced to one cup, around 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, another 15 minutes. Whisk in cranberry sauce and simmer until sauce slightly thickens, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons of butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, 2 minutes per side for medium-rare. Makes about four servings.

Easy Chili For The Single Man ~ Vands
1 package mccormics chili mix

3 cans dark red kidney beans

2 cans tomatoe sauce

or stewed sliced tomatoes

1 pound deer burger

Fry burger till done, drain fat, add meat to pot with kidney beans, add juice and all, and the rest of the ingredients let stew for a hour and eat ya a bowl.... leftovers are better.

Smothered Venison Cube Steak ~ from Joel Apley
Ample supply of steak meat. ( I butcher my own deer and freeze all large cuts of meat whole, then cut steaks from the roasts. Cutting the meat while still slightly frozen makes the chore much faster and easier)

1 Egg

2 to 3 cups flour

approx 2 tbs garlic powder ( other seasoning can be added )

Canola oil or other cooking oil approx 1/2 cup

2 packages of Homestyle Brown or mushroom gravy ( Powder )

approx 1/2 cup milk

Mix egg and milk together in small bowl. Mix flour and seasoning together in larger bowl.

Preparation of meat.
This is the MOST CRUCIAL part of ANY venison recipe. After I cut the steaks I remove ALL fat , Gristle, or tendon tissue from the steaks. This is time consuming but is well worth the effort spent doing so. I usually fry up all scraps and use them for pet food. Cats and dogs love it. Anything I dont feed one day I will use the next. Again it is very important to remove as much White stuff as possible.
After the steak has been trimmed I use a tenderizing hammer to tenderize the meat. Doing this you can use this recipe with a wide variety of meats that are not necessarily tender cuts. Before I acquired a tenderizing hammer I used the side of a spatchula to tenderze the steaks.
Dip meat in egg mixture, then roll well in seasoned flour. Brown both sides of meat in skillet with oil, ( meat is only slightly browned not cooked.) After browning steaks dab any excess oil with paper towel and place them flat in large skillet treated with non stick spray.
Mix gravy mix in bowl, DO NOT HEAT (yet) Instead of using one cup of water, I use 1 and 1/2, The gravy thickens with the flour on the meat. I use one package of gravy for each skillet of meat. Pour gravy mix over meat, cover and simmer on low to low/med heat until gravy comes to boil. Do NOT cook at high temperatures. This keeps the meat tender. When gravy comes to boil, Reduce heat and let simmer for 15 to 30 minutes to allow meat cook thoroughly. If gravy seems to be getting too thick heat is too high. Add water as necessary ( Up to 1/2 cup without losing flavor).
This is GREAT with mashed potatos and really, anything else I have had with it. This recipe will fool even the pickiest of meat eaters.

Venison Ground Casserole ~ from Paul Neighbours Jr.
1 lb of venison

1 can each of tomato, cheddar cheese, and cream of mushroom soup

1 small pkg of spaghetti

optionable - 1 onion, bell pepper chopped

Brown meat, onions, and peppers. Drain. Cook spaghettii.Mix soups together and warm. Mix soups, meat, and spaghetti in a casserole dish. Top with grated cheese. Put in oven just long enough to melt cheese. Always a hit at my house!


Deer Ka-bob's ~ from Rob Somerville
2 LBS. Deer tenderloin or steaks, with all fat trimmed.

1 - bottle of ALLEGRO marinade

2 - large, green bell peppers

2 - large, sweet purple onions

1 - container of fresh, whole mushrooms

1 - bottle of season salt

2 - lbs. slab bacon

10 - shish-ka-bob skewers

Cut deer meat into 1 1/2 inch cubes, after removing all fat. Marinade overnight in a sealed container, making sure all meat is completely immersed.

Drain marinade, next day, from meat and lightly sprinkle with season salt and set aside. Cut onions into large peels. Cut peppers into large chunks. Cut whole mushrooms into thirds. Cut bacon into 4-inch strips. Put a piece of onion on skewer, wrap a piece of meat in bacon, and thread it onto skewer behind onion. Follow this with another slice of onion, a slice of pepper, and a mushroom chunk. Repeat this order until skewer is full, leaving one inch on each end for handling purposes. Prepare charcoal by getting them white-hot, and spreading them in an even single layer. Place ka-bobs on grill about 5 inches above coals. Turn kabobs so even cooking is achieved on all four sides. They will be done when bacon crisps. Do not overcook. Serve over wild rice with a side salad.    Absolutely delicious. ~ Rob

Rack &Ruin Hunter's Stroganoff ~ from Alex Porter
3 pounds venison cut into one inch cubes, roast or tenderloin ~
the cubes will shrink a lot. Remove all fat and silverskin

3 onions, chopped or diced

1/2 pound sliced mushrooms

2 garlic cloves, chopped

1 cup sour cream

1/2 teaspoon crushed red pepper

red wine

Worcestershire Sauce

2 bay leaves

steak seasoning (i.e. Mrs. Dash; McCormick’s, etc.)

flour as needed

3 envelopes powdered McCormick’s Hunter’s Gravy Mix

Serves 8 ~ Total time cooking 12 hours

1. Three days before serving, prepare venison marinade: In large skillet, melt 1 tablespoon butter over medium heat. Add 1 whole chopped/diced onion and garlic; sauté until onion is translucent.

2. Place venison in large shallow dish and douse with generous portion (6 ounces) of Worcester Sauce. Add sautéed onion and garlic. Add enough wine to cover venison. Add steak seasoning to taste. Cover and refrigerate until you are ready to cook venison. Three hours before cooking, take marinating venison out or refrigerator and keep at room temperature until ready to cook

3. On day of serving, put one chopped/diced onion on bottom of large crackpot. Add 1/4 pound sliced mushroom. Saving the marinade stock, drain venison cubes and pat dry with paper towel. Brown venison cubes over medium high heat in skillet. Place 1/2 of the venison in crockpot over bed of onion and mushrooms. Then add remainder of onion and mushrooms and cover with remaining venison. Prepare Gravy Mix in accordance with instructions and place in crockpot over venison. If necessary, use stock from marinade to cover the venison cubes with gravy/marinade. Add bay leaves. Cover and cook on low temperature for twelve hours. Stir no more than three or four times. Make sure that venison is covered with stock at all times.

4. When venison is cooked, drain off enough gravy so that venison and stock are thick. Add tomato paste and enough sour cream to suit your particular taste (1/3 to 1/2 cup) before serving. Use flour if necessary to thicken.

Spicy Venison Jerky ~ from Drew Stockton
5 oz hot sauce

1/4 cup brown sugar

1 teaspoon ground pepper

1/2 cup worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon crushed red pepper


Lay your meat out on aluminum foil and on dash it with salt. Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in.Doing this will make the finished product more tender. Next mix all of your stuff in a bowl. Take your meat and and let it marinade for a least 4 hours(works better if done overnight). Cover the bowl with an air tight lid and put in the refrigerator. Put in the dehydrator for 24 hours.

Enjoy your Jerky.

Works good on any type of game meat.

Mustard Fried Venison ~ from Michael L. McNally, Jr
Venison - any part, ham, steak, roast, tenderlion, etc

Allegro Game Tame or Dale's Seasoning

French's Mustard

Corn Meal (not the rising kind)

Take any part of the deer meat and cut into cubes approx. 1"X1" or slightly larger.

Marinate venison cubes in either Allegro or Dale's seasoning anywhere from 18 - 24 hours. Remove from marinage and then put in container with French's Mustard (apply liberally) and marinate for another 8 - 12 hours.

Take cubes and place in Zip-Loc bag with corn meal and shake, coating cubes thourghly with the corn meal.

Heat oil in a deep fryer or any frying set-up. Place approx. 15 - 20 venison cubes in at a time for 2 1/2 minutes. Remove and set on napkins to drain.

Eat, Enjoy and losen your belt.

Also excellent with duck, goose, elk and other game...

Deer Ham ~ from J. Lewis
1 whole deer ham

1-2 pounds sausage (I like the HOT Cajun kind)

1 pound bacon (the cheaper and fatter the better)

Black pepper

Ground sage

First bone the ham leaving the whole ham in tact. If you start on the medial (inside) of the ham and make your primary incision along the Femur (thigh bone) and then carefully cut around the pelvis you'll end up with a totally boneless ham with a "T" shaped cavity where the bones used to be.

Pack the cavity with sausage. You can use links, but I like bulk sausage better. Then tie the ham up, folding in all the flaps with COTTON string. Do use synthetics unless you want a melted plastic mess.

Rub the outside of the ham down well with sage and plenty of black pepper. Take the bacon and attach it to the lateral side (outside) of the ham with toothpicks.

Build a hot fire in your water smoker and place the ham in it overnight. Also cooks well in a Holland grill for about 4-5 hours (until inside temp is 140-145 degrees) as long as you add Hickory chips. Will cook in the oven at 375-400 degrees in 4-5 hours but doesn't taste as good.

If you have a large enough ham try adding 4-5 boneless chicken breasts to the sausage stuffing. Makes a very interesting presentation when sliced across (3 different colors of meat in each slice)

Hatchie Bottom Pot Roast ~ from Miller Stroud
4 Bay Leaves

2 Qts. Fresh mushrooms (white)

1/4 Cup Oil (preferably Canola)

2 Bunches Green Onions

4 Stalks of Celery

3 Packets French's Beef Stew Seasoning Mix

1/8 Cup Coarse Ground Black Pepper

5 Tsp. Butter or Margerine

5 lb. Venison


Slice up the mushrooms and onions using only 1/2 of the onion stalks. Chop up the celery. Add the butter, mushrooms, celery, and onions to a small frying pan and saute until golden brown. Set aside. Dissolve the French's seasoning in about 3 cups of water and pour into a dutch oven large enough to accomodate the ingredents. Now add the meat, oil, bay leaves, black pepper, and sauted vegetables to the mix. Add enough water to cover the venison about 2/3. (DO NOT ADD SALT.) Cover pot and place in oven on bake at 250 degrees for 8-10 Hrs. "SO GOOD YOU'LL WANT TO SLAP YOUR MOMMA"

Tannersville Deer Roast ~ from Chris Keeble
2 lb Deer roast

1 1/2 cups water

2 beef boullion cubes

1/2 tsp diced garlic

approx. 1 1/2 tbs horseradish

1 tbs all purpose flour

1/4 cup water

Preheat oven to 325. Sear deer meat in dutch oven on top of stove. Add garlic around the sides of the meat, brown garlic for a minute, careful not to burn. Add enough water to bring level half way up the deer meat, add boullion cubes (one on each side.) Place horseradish in smooth layer over the deer meat. Cover and put in oven for about 2 1/2 hrs. Meat should flake easily when done. When meat is done remove to covered serving dish and place in warm oven. Place dutch oven with drippings on burner turned to medium. Mix flour and 1/4 cup water and mix thoroughly with drippings. Allow to simmer and thicken. Serve immediately. Best served with mashed potatoes. Vegetables of choice.

Deer Burgers ~ from R. Moses
Ground venison

Bacon slices

Worcestershire sauce

Your favorite seasonings

Tooth picks

BBQ Grill

Make your burger patties . I like to make mine pretty BIG . Wrap with bacon using 3 toothpicks per burger to hold the bacon . Place on cookie sheet and douse with Worcestershire sauce and place in fridge over night . Douse again before putting on grill and add seasonings . Serve with baked potato and salad. Satisfaction Guaranteed.

Grilled Venison Loin ~ from Michael Doran Jr.
Venison Loin (cut into 3/4 to 1 inch fillets)

1 cup red wine

1 cup Dales seasoning

garlic powder, red pepper & coarse ground black pepper to taste

Combine wine, Dales, & dry spices in a container suitable to marinate. Add meat & refrigerate for 4 - 6 hours. Wrap meat in bacon then secure with toothpicks. Grill to taste over medium heat. This is a great recipie for foolish people who claim they don't like venison. The marinade removes any hint of wild flavor. Make sure guest's taste the meat before habitually drowning it with steak sauce (an insult to the chef in my family). Then let them go ahead & believe you went to great expense at the local meat market.

Deer Roast ~ from Mike Temes (obtained from Ed Roland
Deer Roast

1 or 2 cans of Cream of Mushroom soup (depending on size of roast)

2 cubes of beef bouillion

1 or 2 cloves of garlic

Coca Cola

Start preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours. Drain water and then cover and soak in Coca Cola (yes that is right) at least 12 hours. Drain and place in crock pot with one to two cans of Cream of Mushroom soup ( depending on size of roast) add one or two cloves of garlic, two cubes of beef bouillion. Slow cook from Sunday AM until done for Sunday supper. Fantastic with mashed potatoes, green beans, and fresh home made corn bread.

Easy Venison Casserole ~ from Michael Doran Jr.
Ground venison





black pepper


undiluted tomato soup

Fry venison in cast iron skillet, add dry spices to taste. When meat is done stir in one cup cooled white rice. Shred cabbage. Cover bottom of casserole dish with cabbage, add meat/rice mixture and press down firmly. Add another layer of shredded cabbage then pour undiluted tomato soup on top. Cover and bake at 350 for one hour or until cabbage is tender. Serve with fresh green salad and garlic bread.

Easy Country Fried Steak ~ from Michael Doran Jr.
2 lbs Ground venison

25-30 ritz or townhouse craackers

1 egg

1/2 cup milk

chopped onion

salt & pepper (fresh ground is best)

Crush crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine ground meat, chopped onion and season to taste. Form into patties approx. 1/2 inch thick. Dip in milk/egg mixture, coat in cracker crumbs, then fry in cast iron skillet until done. When served with gravy, biscuits, eggs , and a few stories about the one that got away. This makes a great opening day breakfast after the hunt.

Deer Enchiladas ~ from Anonymous
2 venison steaks (per person)

Corn Tortillas

Mexican White Cheese

Spicy Mexican Sauce


Chop steaks into small cubes, place in well buttered pan and allow to brown. Warm tortillas according to directions on package. Shred cheese, place ingredients in tortilla. Spread sauce over tortillas.

Spicy Skillet Venison ~ from Leigh Ann
2 lbs ground deer or thinly sliced tenderloin

1 16 oz bottle of Italian salad dressing

1 Box Spanish style Rice-a-Roni

2 cups of fresh tomatoes, diced(or use 1 can whole tomatoes)

1 10 oz can of Rotel

Marinate meat in salad dressing. Brown meat. While meat is browning, prepare Rice-a-Roni. Follow the instructions on the box, but substitute the fresh tomatoes for canned and add Rotel. When rice is ready to simmer, add meat. Cover and simmer for about 20-30 minutes.

Fried Venison ~ from Charlie Sage
Venison tenderloin (cut in 1 in. pieces)

3 cups milk

3 tablespoons worchestershire sauce

1 egg

bread crumbs

Take milk, egg, and worchestershire sauce and mix in bowl. Put in as much meat as you like. Let marinade at least 3 hours (best if done overnight). Heat oil in an iron dutch oven or chicken fryer. Dredge venison in bread crumbs and let sit for 15 minutes. When oil is to frying temperature drop in venison pieces. Fry until done. Delicious served with mashed potatoes or fries.

Baked Venison Spaghetti ~ from Leigh Ann
2 pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size pieces)

7 oz pkg spaghetti, broken in 2" pieces

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 can cream of mushroom soup

1 cup chicken broth

Salt and pepper

1 1/2 cups grated sharp cheddar cheese

1 cup sliced mushrooms

Preheat oven to 350'F. Cook the spaghetti as directed and drain. Combine meat, pepper and onion in a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked spaghetti in the dish. Add salt and pepper if desired. Mix gently. Add remaining cheese on top. Cover and cook for 30 minutes until bubbly.

Venison Jerky ~ from Don Woodruff
1/2" thick venison strips

10 oz. barbecue sauce

10 oz. worchstershire sauce

1 oz. louisiana hot sauce

1 cup warm water

5 oz. distilled white vinegar

Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or untill the venison has dried. Do not eat it all at once.





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