Deer Recipes

Deer meat (or venison) has been used for thousands of years in recipes. I’ve done some research and collected the best venison recipes I could find. If you have any favorites, feel free to add them as a comment.


Venison Stew
Ingredients:
2 lbs venison cut into 1” cubes
1 c flour
1 tsp salt
½ tsp pepper
4 Tbsp butter
1 lg. chopped onion
1 chopped green pepper
2 bay leaves
3 tbsp Worcestershire sauce
4 c water
1 stalk chopped celery
4 lg. potatoes peeled, cut into 1” cubes
6 chopped carrots
Instructions:
Coat meat with mixture of flour and salt. In fry pan
melt butter over med heat. Add venison, Bay leaves,
onions, green pepper, celery, Worcestershire,
pepper, and water cover and simmer for 30 mins.
Add potatoes and carrots and simmer until veggies
and meat are tender.


Venison Jerkey
Ingredients:
4 ½ pounds lean venison
2/3 c brown sugar
Black pepper
1 c curing salt
2/3 c liquid smoke
Instructions:
Fillet meat into strips. Mix all ingredients together well.
Add enough cold water to cover and let stand in fridge
for 12 hrs stirring twice. Drain on paper towel.
Sprinkle each piece with pepper. Let drip for 1 hr in
125 to 140 degree oven for 12 hrs. Refrigerate when done.

Venison Tenders
Ingredients:
Cut meat in strips ½” by ½” and 4” long. Marinate
8-12 hrs in the Following:
2 c milk
1 tsp seasoning salt
1 tsp dry mustard powder
1 egg
1 tsp garlic powder
¼ tsp black pepper to taste
1 tsp onion powder or dehydrated onion
Instructions:
Remove venison strips from marinate and let dry. Dip
in egg whites. Dip in crushed dry Pepperridge Farms
stuffing mix. Fry quickly in quarter inch of very hot
oil.


Venison Steak and Gravy
Ingredients:
2-3 pounds cubed venison steak
2 med sliced onions
1/3 stick margarine
1 whole egg
1 c whole or evaporated milk
1 c flour seasoned with salt and pepper
1 can 26 oz. Campbells cream of mushroom soup
1 can water- add amt to get soup thick or thin
1 tbsp Kitchen Bouquet & Browning sauce
1 tsp salt
1 tsp black pepper
¼ to ½ c cooking oil
Meat tenderizer optional
Instructions:
Preheat electric frying pan to 400 degrees F. Add
cooking oil and let it get hot. In another pan, saute
sliced onion in margarine until caramelized. Beat egg
and milk together. Dip steaks into egg/milk mixture
and coat steaks with seasoning flour. Brown steaks
on both sides and add salt and pepper. Drain oil from
frying pan after removing steaks. Add ½ can water
to cream of mushroom soup and blend in seasoning
and browning sauce until the colored obtained.
Note: Add amt of water until you get the thickness
you desire
Add cream of mushroom soup mixture back into frying
pan and add sauteed onions. Place steaks back in pan
and place lid into pan and cook on simmer setting
until steak is tender 30-40 minutes. Turn steak over
about halfway of cooking time. This meal can be left
in the frying pan on simmer for several hrs if desired
while preparing other dishes. Etc. Serve with rice,
noodles, or mashed potatoes. Steamed/ cooked
cabbage seasoned with “fat back” goes very well with
this.

This entry was posted on Monday, November 23rd, 2009 at 7:13 pm and is filed under Deer Hunting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.