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Just click "here" for a little info on cooking and
preparing your
venison for the table.
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Smoked Back Strap ~ from Bonnie Stewart |
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Italian dressing
lemonpepper
Tony Chacheres Creole Seasoning
bacon s
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Soak in italian dressing with lemonpepper and Tony Chacheres
creole seasoning overnight, remove and wrap bacon, put
on smoker, cook tell bacon is done, season while cooking.
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Deer Sausauge ~ from Pamala Boos |
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1/2 cup pepper
1 drop texas peat
1/3 cup onion
2 chopped jalapenio peppers
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Mix and fry until browned.
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BBQ Venison Meatballs ~ from Jackie Liles |
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1 lb. ground venison
1/2 cup onions finely chopped
1/2 cup green pepper finely chopped
2/3 cup bread crumbs
1/2 tsp garlic powder
1/2 tsp salt and pepper
1 egg slightly beaten
Sauce: 1 blt. Kraft BBQ sauce
( I like Cajun but Hickory or Honey is
OK.) and 1/2 cup of water.
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Mix first 6 ingredient well. Shape into meatballs and place in a baking
dish, sparyed with "Pam". Pour BBQ sauce and water over meatballs. Cover
with foil and bake at 350 degrees for 45 minutes to 1 hour. Uncover and
bake 10 minutes. I like to use this as an appetizer.
Hope you enjoy!
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Grilled Tenderloin ~ from M. Tolbert |
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1-deer tenderloin
thick sliced hickory smoked bacon
garlic
salt
worcestershire sauce
fresh veg. ie: quartered tomatoes, sliced or
whole mushrooms or onion wedges
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Cut tenderloin into one half inch steaks, do not butterfly. With a meat
tenderizing hammer, pound steaks flat, sprinkle with garlic salt and
worcestershire sauce (generously) place fresh veg. at one end and roll
up inside tenderloin. Use half a strip of bacon to wrap around
tenderloin, and secure with toothpicks. Cook on grill on med. heat until
the bacon is done. You can add extra garlic salt and worcestershire
sauce while steaks are cooking.
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Spicy Venison Jerky ~ from Drew Stockton |
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5 oz hot sauce
1/4 cup brown sugar
1 teaspoon ground pepper
1/2 cup worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon crushed red pepper
salt
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Lay your meat out on aluminum foil and on dash it with salt. Take a tenderizer
and beat the salt into the meat, or just take your fingers and massage the
salt in.Doing this will make the finished product more tender. Next mix all of
your stuff in a bowl. Take your meat and and let it marinade for a least 4
hours(works better if done overnight). Cover the bowl with an air tight lid and
put in the refrigerator. Put in the dehydrator for 24 hours.
Enjoy your Jerky.
Works good on any type of game meat.
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Mustard Fried Venison ~ from Michael L. McNally, Jr |
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Venison - any part, ham, steak, roast, tenderlion, etc
Allegro Game Tame or Dale's Seasoning
French's Mustard
Corn Meal (not the rising kind)
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Take any part of the deer meat and cut into cubes approx. 1"X1" or slightly
larger.
Marinate venison cubes in either Allegro or Dale's seasoning anywhere from
18 - 24 hours. Remove from marinage and then put in container with French's
Mustard (apply liberally) and marinate for another 8 - 12 hours.
Take cubes and place in Zip-Loc bag with corn meal and shake, coating cubes
thourghly with the corn meal.
Heat oil in a deep fryer or any frying set-up. Place approx. 15 - 20 venison cubes
in at a time for 2 1/2 minutes. Remove and set on napkins to drain.
Eat, Enjoy and losen your belt.
Also excellent with duck, goose, elk and other game...
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Deer Ham ~ from J. Lewis |
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1 whole deer ham
1-2 pounds sausage (I like the HOT Cajun kind)
1 pound bacon (the cheaper and fatter the better)
Black pepper
Ground sage
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First bone the ham leaving the whole ham in tact. If you start on the medial
(inside) of the ham and make your primary incision along the Femur (thigh
bone) and then carefully cut around the pelvis you'll end up with a totally
boneless ham with a "T" shaped cavity where the bones used to be.
Pack the cavity with sausage. You can use links, but I like bulk sausage
better. Then tie the ham up, folding in all the flaps with COTTON string. Do
use synthetics unless you want a melted plastic mess.
Rub the outside of the ham down well with sage and plenty of black pepper.
Take the bacon and attach it to the lateral side (outside) of the ham with
toothpicks.
Build a hot fire in your water smoker and place the ham in it overnight. Also
cooks well in a Holland grill for about 4-5 hours (until inside temp is
140-145 degrees) as long as you add Hickory chips. Will cook in the oven at
375-400 degrees in 4-5 hours but doesn't taste as good.
If you have a large enough ham try adding 4-5 boneless chicken breasts to the
sausage stuffing. Makes a very interesting presentation when sliced across (3
different colors of meat in each slice)
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Hatchie Bottom Pot Roast ~ from Miller Stroud |
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4 Bay Leaves
2 Qts. Fresh mushrooms (white)
1/4 Cup Oil (preferably Canola)
2 Bunches Green Onions
4 Stalks of Celery
3 Packets French's Beef Stew Seasoning Mix
1/8 Cup Coarse Ground Black Pepper
5 Tsp. Butter or Margerine
5 lb. Venison
Water
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Slice up the mushrooms and onions using only 1/2 of the onion stalks. Chop up
the celery. Add the butter, mushrooms, celery, and onions to a small frying pan
and saute until golden brown. Set aside. Dissolve the French's seasoning
in about 3 cups of water and pour into a dutch oven large enough to accomodate
the ingredents. Now add the meat, oil, bay leaves, black pepper, and sauted
vegetables to the mix. Add enough water to cover the venison about 2/3. (DO
NOT ADD SALT.) Cover pot and place in oven on bake at 250 degrees for
8-10 Hrs. "SO GOOD YOU'LL WANT TO SLAP YOUR MOMMA"
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Tannersville Deer Roast ~ from Chris Keeble |
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2 lb Deer roast
1 1/2 cups water
2 beef boullion cubes
1/2 tsp diced garlic
approx. 1 1/2 tbs horseradish
1 tbs all purpose flour
1/4 cup water
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Preheat oven to 325. Sear deer meat in dutch oven on top of stove. Add
garlic around the sides of the meat, brown garlic for a minute, careful not to
burn. Add enough water to bring level half way up the deer meat, add boullion
cubes (one on each side.) Place horseradish in smooth layer over the deer
meat. Cover and put in oven for about 2 1/2 hrs. Meat should flake easily
when done. When meat is done remove to covered serving dish and place in warm
oven. Place dutch oven with drippings on burner turned to medium. Mix flour
and 1/4 cup water and mix thoroughly with drippings. Allow to simmer and
thicken. Serve immediately. Best served with mashed potatoes. Vegetables
of choice.
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Deer Burgers ~ from R. Moses |
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Ground venison
Bacon slices
Worcestershire sauce
Your favorite seasonings
Tooth picks
BBQ Grill
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Make your burger patties . I like to make mine pretty BIG . Wrap with bacon
using 3 toothpicks per burger to hold the bacon . Place on cookie sheet and
douse with Worcestershire sauce and place in fridge over night . Douse again
before putting on grill and add seasonings . Serve with baked potato and
salad. Satisfaction Guaranteed.
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Grilled Venison Loin ~ from Michael Doran Jr. |
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Venison Loin (cut into 3/4 to 1 inch fillets)
1 cup red wine
1 cup Dales seasoning
garlic powder, red pepper & coarse ground black pepper to taste
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Combine wine, Dales, & dry spices in a container suitable to marinate. Add meat & refrigerate
for 4 - 6 hours. Wrap meat in bacon then secure with toothpicks. Grill to taste over
medium heat. This is a great recipie for foolish people who claim they don't like venison. The
marinade removes any hint of wild flavor. Make sure guest's taste the meat before
habitually drowning it with steak sauce (an insult to the chef in my family). Then let them go ahead & believe you went to great
expense at the local meat market.
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Deer Roast ~ from Mike Temes (obtained from Ed Roland |
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Deer Roast
1 or 2 cans of Cream of Mushroom soup (depending on size of roast)
2 cubes of beef bouillion
1 or 2 cloves of garlic
Coca Cola
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Start preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours. Drain
water and then cover and soak in Coca Cola (yes that is right) at least 12 hours. Drain
and place in crock pot with one to two cans of Cream of Mushroom soup ( depending on
size of roast) add one or two cloves of garlic, two cubes of beef bouillion. Slow cook from
Sunday AM until done for Sunday supper. Fantastic with mashed potatoes, green beans, and
fresh home made corn bread. |
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Easy Venison Casserole ~ from Michael Doran Jr. |
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Ground venison
rice
basil
thyme
garlic
black pepper
cabbage
undiluted tomato soup
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Fry venison in cast iron skillet, add dry spices
to taste. When meat is done stir in one cup cooled white rice. Shred
cabbage. Cover bottom of casserole dish with cabbage, add meat/rice
mixture and press down firmly. Add another layer of shredded cabbage
then pour undiluted tomato soup on top. Cover and bake at 350 for one
hour or until cabbage is tender. Serve with fresh green salad and
garlic bread. |
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Easy Country Fried Steak ~ from Michael Doran Jr. |
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2 lbs Ground venison
25-30 ritz or townhouse craackers
1 egg
1/2 cup milk
chopped onion
salt & pepper (fresh ground is best)
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Crush crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine
ground meat, chopped onion and season to taste. Form into patties
approx. 1/2 inch thick. Dip in milk/egg mixture, coat in cracker
crumbs, then fry in cast iron skillet until done. When served with
gravy, biscuits, eggs , and a few stories about the one that got away.
This makes a great opening day breakfast after the hunt. |
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Deer Enchiladas ~ from Anonymous |
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2 venison steaks (per person)
Corn Tortillas
Mexican White Cheese
Spicy Mexican Sauce
Butter
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Chop steaks into small cubes, place in well buttered pan and allow to
brown. Warm tortillas according to directions on package. Shred cheese,
place ingredients in tortilla. Spread sauce over tortillas. |
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Spicy Skillet Venison ~ from Leigh Ann |
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2 lbs ground deer or thinly sliced tenderloin
1 16 oz bottle of Italian salad dressing
1 Box Spanish style Rice-a-Roni
2 cups of fresh tomatoes, diced(or use 1 can whole tomatoes)
1 10 oz can of Rotel |
Marinate meat in salad dressing. Brown meat. While meat is browning,
prepare Rice-a-Roni. Follow the instructions on the box, but substitute
the fresh tomatoes for canned and add Rotel. When rice is ready to
simmer, add meat. Cover and simmer for about 20-30 minutes. |
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Fried Venison ~ from Charlie Sage |
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Venison tenderloin (cut in 1 in. pieces)
3 cups milk
3 tablespoons worchestershire sauce
1 egg
bread crumbs |
Take milk, egg, and worchestershire sauce and
mix in bowl. Put in as much meat as you like.
Let marinade at least 3 hours (best if done overnight).
Heat oil in an iron dutch oven or chicken fryer. Dredge venison in bread
crumbs and let sit for 15 minutes. When oil is to frying temperature drop
in venison pieces. Fry until done. Delicious served with mashed potatoes or fries.
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Baked Venison Spaghetti ~ from Leigh Ann |
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2 pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite
size pieces)
7 oz pkg spaghetti, broken in 2" pieces
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 can cream of mushroom soup
1 cup chicken broth
Salt and pepper
1 1/2 cups grated sharp cheddar cheese
1 cup sliced mushrooms |
Preheat oven to 350'F.
Cook the spaghetti as directed and drain. Combine meat, pepper and onion in
a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked spaghetti in the dish.
Add salt and pepper if desired. Mix gently. Add remaining cheese on top. Cover
and cook for 30 minutes until bubbly.
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Venison Jerky ~ from Don Woodruff |
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1/2" thick venison strips
10 oz. barbecue sauce
10 oz. worchstershire sauce
1 oz. louisiana hot sauce
1 cup warm water
5 oz. distilled white vinegar
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Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without
tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or untill the venison has dried. Do not eat it all at once.
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Venison Stew ~ from Sam Clevenger |
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2 lbs, venison, ground or chopped
1 large onion
1 can mixed vegetables
1 can black beans
1 cup sliced mushrooms
1/2 cup bbq sauce
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Brown the onion and the meat. Add the canned goods and the juices. Stir in the sauce then simmer for
10 to 20 minutes. Serve over rice.
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