Beef Jerky Recipes

The Best Venison Recipes

Download a Complete Version of Venison Recipes by Clicking on the Image of the Book Venison Recipes Click Here!  

You don't have to be a hunter to love venison. I've heard people say they didn't like deer meat when they've never tasted it...can you believe it! I don't remember Mom cooking venison, however, Liz, my wife, does an awesome job.

Prepared correctly, a venison tenderloin melts in your mouth and has a taste that is can't be compared to anything. I guarantee you'll love it! But remember the trick is to cook it correctly!

I ran across about 150 recipes on how to cook, bake, barbeque, fry, broil...you name it..ways to prepare venison. I live in Northern Illinois and have a lot of friends that hunt. We've had a plentiful stock of venison and Liz is always experimenting on how to prepare the various slices of venison. So, check out these recipes. I placed them all online, of course you can buy the complete book of Best Venison Recipes and print it out!

If you'd like to help out my cause, as I mentioned, I put all the recipes in a book that can be downloaded to your computer and printed out. It's only $3.47 and you can grab the book by clicking on Best Venison Recipes. Even if you don't want to download the book, I'd really appreciate a donation. There is a small button in the upper right hand corner of the page. Even $1.00 would help to keep these free recipes coming!


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Categories: game Yield: 1 servings 2 lb deer...

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Categories: game Yield: 1 servings 2 lb deer neck and shank 24 ea pearl onions 1 1/2 ea onion, chopped 1 lb fresh mushrooms, chopped 1 tb tomato sauce 3 tb wine, sherry or port 2 c beef stock 2 c wine, dry red 3 tb flour 1/4 ts salt 2 tb butter Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. Suggestions: Leave out mushrooms and substitute chopped carrots at start. Deer And Barley Soup

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