Venison
Recipes
Jerky
Start with 5 lbs. of lean beef. Flake steak is best but rump roast or
venison work well.
Cut the meat into ¼” thick strips.

The Sauce:
1 cup Worcestershire sauce.
¾ cup soy sauce.
1 TBS salt
2 TSP onion powder
4 TSP garlic powder
¾ TSP pepper
1 TSP hickory salt ( could be hard to find )

Put the ¼” strips in the sauce and marinate overnight. ( stir
occasionally or use a zip lock and just flip it )
Drain meat strips and pat dry with paper towel.
Lay strips on a cookie sheet and place in oven on the lowest heat.
They are done when obviously dry.

Everyone I give this recipe to just raves about how good it is. The
kids beg for it!
Free Wild Game Cooking Recipes - Plugsplus your Sporting Goods Alternative.
Chili

Ingredients:
1 lb. Ground venison.
(2) 15 oz. cans of kidney beans.
(2) 28 oz. cans of tomatoes.
1/4 cup chopped green peppers.
4 cups of water.
3 TSP of chili powder.

Brown the meat in a stew pot and cook until done.
Add all of the above ingredients and simmer for 1 hour.
Ribs

Ingredients:
2 quartered onions.
3 cloves of garlic cut in half.
3 bay leaves.
1 TSP oregano.
1 cup of chopped celery.
3 TSP of flaked parsley.
Your favorite barbecue sauce.

Remove as much fat as possible from the ribs. Place all of the
ingredients in a large pot with enough water to cover the ribs.
Simmer for 45 minutes. Remove and place on a preheated grill.
Cover with barbecue sauce and grill until done.
Burritos

Ingredients:
3 lbs. venison roast.
3 cups of water.
1 pack of dry onion soup mix.
Flour.
2 TSP of chili powder.
Your favorite burrito tortillas.

Put the roast soup mix and water in a crock pot and cook for 12
hours. Remove meat and cut into bite size pieces. Pour the juice
from the crock pot into a large sauce pan and bring to a boil. Stir
in 1.5 cups water & 2/3 cup flour to make gravy. Add the meat and
chili powder to the gravy. Roll the mixture into your tortillas and
serve with chips and cheese.
Summer Sausage

Ingredients:
12 lbs. of choice venison (without cords)
4 lbs. of pork.
4 TSP of tender quick..
1/2 cup of smoke salt.
3 tsp pepper.
1 tsp liquid smoke.
3 TSP of whole mustard seed.

Grind the pork and venison together. Mix thoroughly with tender
quick, smoke salt, pepper, liquid smoke and mustard seed. Cover
and refrigerate over night. Stuff sage casings, tie shut and again
refrigerate overnight. Smoke or bake at 200 degrees for 4 hours.
Let cool and refrigerate overnight. Eat or freeze for storage.
Meat Loaf

Ingredients:
1 lb. of ground venison
1 egg slightly beaten
1/2 lb. of pork sausage.
1/2 cup cracker crumbs.
1 small chopped onion.
2 TSP chopped green pepper.
1 1/2 tsp horseradish.
1 TSP of ketchup.
1/2 tsp salt
1/2 tsp sugar
1 cup scaled milk

Mix all ingredients thoroughly and form into a loaf. Bake at 350 for
45 minutes. Remove from oven and drain fat. Continue to bake 15
more minutes.

Marinade:
1 cup light olive oil
3/4 cup soy sauce
1/2 cup lemon juice
2 TSP salt
Dash of liquid smoke
1/4 cup Worcestershire sauce
1/4 cup mustard
1 TSP coarse ground pepper
2 cloves of garlic

Kabobs:
3 lbs. Venison cut in 1.5 inch cubes.
Mushroom caps
Green pepper
Small whole onions
Cherry tomatoes

Combine marinade ingredients and mix well. Add venison cubes
and turn to coat all pieces well. Refrigerate for 24 hours turning
occasionally. Alternate meat and vegetable chunks on skews. You
may find it easier to turn the kabobs if you double skew them.

Ingredients:
4 cups of finely cut up venison (shredded or can be ground)
3/4 tsp salt
1 TSP lemon juice.
2 TSP vinegar.
1 cup ketchup.
2 TSP brown sugar.
1 tsp dry mustard.
1 tsp minced onion.
1 cup chopped celery

Mix all ingredients thoroughly and simmer in a skillet for 30
minutes. Serve on buns.
Sausage Stuffed Venison Roast

Ingredients:
Large 1/2 inch thick venison steak
1 lb of pork sausage
1 egg
2 TSP herb seasoning
1/2 cup of bread crumbs (whole wheat)
3/4 cup soy sauce
3/4 cup wine vinegar
3/4 cup Worcestershire sauce

Brown sausage and drain. In a large bowl mix sausage, egg, herb
seasoning and bread crumbs. Evenly spread the mixture onto the
steak. Roll the venison up as tightly as possible and tie with an
unwaxed string. Place in an oven cooking bag. Pour in the soy
sauce, vinegar and Worcestershire sauce. Seal bag and place in a
shallow pan. Poke holes in top of bag to let steam escape. Cook for
4 hours at 250 degrees.
To serve, pour 1/2 cup of water and gravy into pan. Thicken with 2
TSP of corn starch. Slice roast into serving pieces and cover with
gravy.
Swiss Steak Venison

Ingredients:
1.5 lbs. of venison steak 1.5 inches thick
Flour for dredging
Salt and pepper to taste
Cooking oil
3 large onions, sliced
6 ribs of celery, cut into thirds
2 cups of canned tomatoes
2 TSP of Worcestershire sauce
1.5 TSP of flour dissolved in 1/4 cup of water

Dust venison steak with flour, salt and pepper. Brown in hot oil.
Combine vegetables and Worcestershire sauce and spread over
meat. Cover and cook on low heat for 90 minutes or until tender.
Remove meat and thicken juice with flour to make gravy.
Venison Roast

Ingredients:
4 to 5 lb. venison roast
Marinade:
1/2 cup red wine vinegar
1 cup of water
1/2 cup of salad oil
1 bay leaf
1 large clove of garlic
1 tsp of rosemary
1/4 tsp pepper
1 tsp of salt

Combine wine vinegar, water oil and spices. Cover roast with
marinade for minimum of 24 hours turning frequently. Remove from
marinade and bake covered at 350 for 45 minutes. Baste with
marinade while cooking. Remove cover and roast 30 more minutes.
When done, remove meat and add flour to drippings to make
gravy. Strain gravy before serving.
Savory Venison Roast

Ingredients:
5 lb. venison roast
1 clove of garlic
1/2 tsp pepper
1 tsp of salt
1 crushed bay leaf
1/2 tsp ginger
1/2 tsp thyme
1/2 tsp marjoram
1 TSP of salad oil or butter

Preheat oven to 500 degrees. Cut 1/2 inch long gashes all over the
roast. Rub roast with salad oil or butter. Combine garlic, salt
pepper and spices. Rub over meat and into gashes. Roast covered
for 20 minutes. Reduce heat to 350 and cook 2 hours.
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