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The Best Venison Recipes
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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Yield: 8 servings 2 lb boneless venison sirloin; ...
Place meat in a shallow glass container; set aside. Combine oil and next 7 ingredients; pour over meat. Cover and refrigerate 48 hours, stirring occasionally. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers; brush with marinade. Grill kabobs over medium-hot coals 15 minutes, turning and basting frequently with marinade. Serve with wild rice. Yield: 8 servings. Venison Soup Yield: 4 quarts 1 lb venison; cut into bite-sized - piece 1 ea 46-ounce can vegetable -cocktail jui; ce (v-8) 1 ea 28-ounce can whole tomatoes; - undrained and chopped 2 md red onions; chopped 1 tb worcestershire sauce 1/8 ts hot sauce 4 lg potatoes; peeled and cubed 3 md carrots; sliced 4 sm yellow squash; sliced 3 ea to 4 stalks celery; thinly -sliced 2 md green peppers; cut into 1- -inch pieces Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. Yield: 4 quarts. Venison Tenderloin Appetizers |
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