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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Wash venison, season with salt and pepper, and fry in...

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Wash venison, season with salt and pepper, and fry in bacon drippings, until brown. Remove from fat and set aside. Using olive oil and flour, make a roux with tomato sauce and paste. To make a roux--Cover bottom of heavy pot with olive oil. After the olive oil is well heated over a slow fire, add the flour. Cook the flour very slowly, stirring almost constantly. The flour must be browned to a very dark brown, nearly black, but not actually burned. Add a small can of tomato ppaste, stirring this all the time until the roux has reached the color of the flour before the papste was added. Then add a small can of tomato sauce, stirring this into the mixture until it all turns dark brown again. Add all chopped seasoning, except garlic, cover and simmer on low heat for about 1 hour. Add venison to roux and chopped seasoning mixture. Simmer for 30 minutes covered. Add water and garlic, cover and let cook slowly for about 2 hours. Serve over rice or spaghetti. Venison Marinade Categories: game Yield: 1 recipegs 1 salt 1 pepper,coarse ground 1 worchestershire sauce 2 tb lemon juice 1/2 c clear italian dressing 1 bay leaves 1 thin sliced onion 1 garlic, minced (optional) Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to cover, cover with lid and place in refrigerator. Next day, drain liquid, add salt again, water and soak. Repeat this pprocess for 3 to 5 days. On the 5th day, drain meat, rinse and dry with a paper towel. In a shallow pan, place meat, spprinkle with pepper (it has already been salted) and rub each with worchestershire sauce. Place meat in single layer in ppan and sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay leaves. Soak over-night, turning several times. To barbeque, baste with marinade. To pan fry, drain meat, blot with paper towels, then beat in flour and fry. Venison With Forest Berry Relish Categories: game Yield: 4 servings 1 no ingredients Lard a 1.5 kg saddle of venison generously with 200 g smoked bacon cut into thin strips. Mix a few crushed black peppers, juniper berries and coriander seed with 5 cl oil, 2 tablespoons od mustard and salt and spread on meat. Slice 2 onions and heap on the meat, wrap in foil and leave to stand for 2 days. Before cooking, wipe the spices off the meat, brush lightly with oil, roast for 25-30 minutes in a hot oven until medium done, slice and rearrange the meat on the bone to serve. Accompany with stewed onf preserved fruit.

Venison Scallopini Categories: game Yield: 4 servings 1 lb venison, cut into cubes 1/8 ts freshly ground black pepper 1/4 cup vegetable oil 1/2 ts garlic, minced 3 oz can sliced mushrooms 1/4 ts oregano 1/2 ts salt 1 tb flour 1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans) 1 tb parsley, finely chopped hot noodles Heat oil in medium sized skillet. Sprinkle venison with flour, salt & pepper. Add venison to hot oil and brown slowly. Remove venison from skillet. Add garlic and onion to skillet, cooking until tender. Add venison and all remaining ingredients except noodles. Cover and simmer 25 minutes. Serve over hot noodles.

Venison Civet

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