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 3/4 lb venison,...

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Categories: game Yield: 1 servings 3/4 lb venison, ground 1/4 lb sausage, ground 1 egg 2 tb parsley, chopped 1 tb butter, softened 1 tb bread crumbs 1 ts lemon juice 1 ts salt 1/4 ts pepper 1 tb onion flakes, dried 1 c water 1/2 pk lipton's onion soup mix Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.

Venison Meatballs

Categories: game Yield: 1 servings 1 1/2 lb venison, ground 2 c sour cream, divided 2 tb catsup 1 1/4 ts salt 1/4 ts pepper 1/2 ts garlic salt 1/2 ts oregano 1 tb oil 1 tb water 2 ts dill weed paprika Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts. Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish. Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika. Serve with rice or noodles. This will serve 6 for dinner or more as appetizers. Deer Jerky Mcdermott

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