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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Trim and wash the liver and slice into 1/4" slices....

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Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. Kiowa Venison Roast 1 slab of venison, about 2 1 thick 4 ts bacon fat 1/4 ts pepper 1 tb celery, chopped 1/2 c flour 1/2 ts salt 1 tb onion, chopped 2 c water, boiling Lay venison on board and pound flour into it. Melt fat in a large frying pan, and brown roast in it. Add all the seasoning and 1/2 of the water. Cover and let simmer for 55 minutes. Pour in rest of water and simmer until done. Bill's Venison Roast Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top side of roast about 2-3 inches apart, depending on how spicy you want it. Alternate 1/2 clove of garlic and slices of green serano or jalapeno peppers. Turn the roast over, repeat. Do not add spices or salt. Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.

Cover heavily with yellow onion sliced in rings. Cover. Put in preheated 300 degree oven. Roast til it's really tender, slice across grain, serve with brown or wild rice and greens. Venison Etouffee 5 lb venison, cut 1/2 inch cubes 1 onions (equal meat in volume 1 c fine chopped bell pepper 1/2 ea lemon, chopped fine 2 ts garlic, chopped fine 1 louisiana hot sauce to taste 1 salt to taste 2 tb worcestershire sauce 1 c chopped fresh parsley 1 olive oil Salt and pepper meat and brown in olive oil. Put in heavy pot with all other ingredients. Cook on low heat from 6 to 8 hours until venison is tender. Serve over rice. Do not add any other liquids, but stir occasionally. For measuring the onions, by volume, we mean if you have a cup of meat, then you need a cup of onions.

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