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!


Get a FREE Guide on Deer and Venison

 

Previous Venison Recipes
Venison Recipe Table of Contents
Next Set of Venison Recipes

Categories: game Yield: 4 servings 1 stephen ceideburg...

Recipe Books from


[CaRP] Can't open cache file.

[CaRP] Unable to create/open RSS cache file.

[CaRP] Failed to open file: /home/scottpar/public_html/moms-recipes-com/carp/manualcache/amazon.64873c6195038ef98f7fa328f5789000.rss

[CaRP] Can't open remote newsfeed.
Categories: game Yield: 4 servings 1 stephen ceideburg 1/2 tb butter 1 black pepper 50 g chopped green onions 200 ml port wine 300 ml stock 24 peeled chestnuts 1 tb butter 8 venison medallions 4 figs By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Marinated Loin Of Venison Roasted In Mustard Categories: game Yield: 8 servings 1 stephen ceideburg 1 pt basic liquid game marinade -(see rec; ipe) 4 to 5-pound boneless loin of -venison; , well trimmed 3 lg garlic cloves 1/3 c chopped green onions 1/3 c dry white wine 1 ts chopped fresh sage 1 ts fresh thyme (or 1/2 teaspoon - dried) 1 c dijon mustard 1/4 c olive oil 1 ts kosher or sea salt Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally. Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches. Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature). Let meat rest at least 5 minutes before carving.

Venison Stew Categories: soups, game Yield: 6 servings 1 lb venison [cubed] 2 tb oil 6 c water 1 c onions [chopped] 1 c peas 1 c green beans 4 lg potatoes [peeled & chopped] 1 1/2 c carrots [sliced] 1 c corn 1 ts salt 1/4 ts pepper 2 bay leaves 3 tb cornstarch 1 c cold water

1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve...

Venison Nacho Dip Categories: game Yield: 6 servings 1 stephen ceideburg 1 lb ground venison 1/2 onion, minced 1 salt and pepper to taste 16 oz refried beans 2 oz chopped green chiles 1 1/2 c grated cheddar cheese 6 oz mild taco sauce 3 green onions, chopped 10 ripe olives sliced 1 c sour cream 1 c guacamole 1 tortilla chips Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper. Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce. Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives.

Venison Goulash Categories: game, camping, neysa Yield: 6 servings 2 tb oil 1 1/2 lb venison, from neck, flank, 1 shanks, cut into cubes 1 to 1 1 1/2 inches 3 md onions, very thinly sliced 2 tb paprika 1 ts salt 1 md green bell pepper, thinly 1 sliced, seeds & pith removed 1/2 c water In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

New Recipe's Online