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
Mrs Dash garlic
Mrs. Dash onion
2 to 3 whole cloves
Place heart in a large pot with enough water to cover. Add 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
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
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 seasoning’s will soak in. Then rub down with garlic powder, BBQ powder, and sage (not too heavy with the sage). Next place the roast in aluminium 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 favourite 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
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 flavour 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 width-wise. 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.